Menu

Dinner Menu

APPETIZERS

Calamari

Crisp calamari rings tossed in a buffalo sauce with gorgonzola dipping sauce

  12

 

Wedge Salad*

Traditional Iceberg wedge covered in blue cheese dressing with crisp bacon, crumbled blue cheese and oven roasted tomato

8

 

Smoked Salmon

Everything crepes rolled with smoked salmon and herbed cream cheese with marinated red onion and baby arugula

12

 

Arancini

Cooked sausage and risotto rolled in bread crumbs and served with marinara sauce

11

 

Soup of the day

6

 

Cuban Nachos*

Butterfly potatoes topped with shredded pork, ham, pickles and red onion with melted swiss

13

 

Tuna Tosado*

Pepper seared tuna sliced over a crisp corn tortilla with a cucumber salad, wasabi and soy drizzle

12

 

Gnocchi

Potato gnocchi with pulled short rib meat in a roasted garlic cream sauce and parmesan cheese

11

 

Greens*

Chopped baby greens with an roasted apple vinaigrette, diced apples, crumbled goat cheese and candied almonds

8

 

Beet Napoleon*

Local beets slow roasted layered with goat cheese and pistachios vanilla fig vinaigrette and baby arugula

11

 

Arugula*

Baby arugula with sliced strawberries, lemon strawberry dressing with toasted pumpkin seeds and feta

8

 

ENTREES

Pork Chop*

Stuffed pork chop with chorizo, cheddar and cilantro with a black bean cake, grilled zucchini and a chipotle pesto drizzle, guacamole

20

 

Duck Breast*

Pan seared over a creamy gorgonzola polenta with a concord grape and rosemary reduction with roasted bacon brussel sprouts

24

 

Sunday Table

Traditional Italian dinner with meatball, sausage and braciola over rigatoni marinara and ricotta

22

 

Airline Chicken breast*

Confit chicken breast, skin crisped served with roasted garlic mashed, steamed haricots vert and pan sauce

16

 

Tuna*

Pan seared Tuna over warm asian spaghetti squash risotto with a coconut and chili sauce

29

 

Veal Napoleon*

Grilled veal cutlets layered with potato pancake grilled tomatoes and brie cheese topped with a salad with gorgonzola dressing

25

 

Petite Filet*

Pan seared and roasted, sliced over roasted garlic mashed potatoes with a porcini cream sauce and haricot vert

24

 

Mahi Mahi*

Bronzed mahi set over steamed coconut basmati rice with mango salsa and a pineapple coconut broth

22

 

Pork Cutlet

Breaded pork cutlet fried and served with a cabbage, apple and sour cream slaw with roasted herb potatoes and an apple vinaigrette drizzle

19

 

Shrimp and Scallops

Sautéed day boat scallops and shrimp in a lobster sherry cream sauce over lobster ravioli with sautéed spinach

30

 

Short Rib

Slow braised boneless short ribs with red wine and herbs served with macaroni and cheese and crisp brussel spouts

25

 

Salmon*

Pan seared salmon with fennel seed and smoked salmon crust set over a sauté of white beans, roasted tomatoes and fennel with white wine and butter

22

 

* GLUTEN FREE

** ONE ITEM CAN BE REMOVED TO MAKE GLUTEN FREE