Menu

Dinner Menu

Regular Dinner Menu

Appetizers

 

Calamari
Tender Calamari Rings fried crisp and tossed with buffalo sauce
served with a gorgonzola dipping
12

 

Wedge*
Crisp Iceberg topped with gorgonzola dressing, crumbled gorgonzola, roasted tomatoes and crisp bacon
8

 

Beet Napoleon*
Diced Beets layered with pistachio goat cheese with a fig and vanilla balsamic drizzle with local micro greens
10

 

Bang Bang Shrimp*
Lightly dusted Shrimp fried crisp tossed in creamy Bang Bang sauce
12

 

Arugula*
Baby arugula tossed with diced watermelon, spiced pecans, crumbled feta with Wicked good mixed berry balsamic drizzle
8

 

Smoked Salmon*
Crisp potatoes pancakes topped with smoked salmon, herbed cream cheese, marinated red onions and micro greens
13

 

Entrees

Hanger Steak*
Marinated hanger steak with pan seared and sliced, served with pommel frites, sautéed spinach and chimichurri sauce
20

 

Shrimp
Sautéed shrimp with roasted long hots and grape tomatoes with a roasted garlic cream over stuffed rigatoni
19

 

Short ribs**
Braised boneless short ribs with stock and herbs, with a hot house tomato panzanella salad and pan sauce
24

 

The Best Burger
A blend of short rib, brisket and chuck served on a brioche roll with lettuce and tomato, thick cut bacon and cheddar, fresh cut fries
15

 

My Chicken Parmesan
Panko crusted chicken tenders topped with tomato sauce and mozzarella served with multi layer lasagna
16

 

Veal Milanese
Breaded veal cutlet fried and topped with a baby arugula salad and crispy potatoes, balsamic drizzle
24

 

August’s Monthly Dinner Special

Appetizers

Jersey Tomato**
Layers of local tomatoes with fresh mozzarella, pesto, balsamic glaze and garlic crostini
10

 

Pasta
Potato gnocchis with roasted garlic cream sauce with shredded short rib and parmesan
12

 

Tuna Tostado*
crisp corn tortilla topped with seared tuna, avocado, pico and cucumber salad
13

 

Pistachio Shrimp
Pistachio tempura shrimp set around a spinach and orzo salad with a roasted garlic vinaigrette with diced tomatoes
12

 

Smothered Tartar Tot*
Crisp tartar tots covered with pulled pork, scallions, bacon and cheese sauce
11

 

Figs and Cheese**
Local figs served with crisp prosciutto, fried zucchini with burrata with toast points and balsamic drizzle
13

 

Hawaiian chicken sliders
Mango BBQ shredded chicken on toasted Hawaiian rolls with a pineapple mango slaw
11

 

ENTREES

Jersey Clam Bake*
Local clams, corn and mussels with shrimp and potatoes steamed together with white wine, butter and basil
24

 

Duck breast*
Pan seared duck breast sliced over raspberry infused black rice with sautéed spinach and a blackberry port sauce
25

 

Chilean sea bass*
Pan seared sea bass set over smashed Yukon gold potatoes topped with a sauce of carrots, leeks and asparagus with sambuca , stock and basil
32

 

Chicken Caprese
Breaded chicken fried and topped with mozzarella and a local tomato and basil relish set over creamy parmesan polenta
17

 

Wild Salmon*
Miso and sake marinated salmon pan seared over toasted coconut basmati rice and bok choy, asian burre blanc
25

 

Ahi Tuna*
Pan seared ahi tuna served over a roasted corn, radish and quinoa salad with a roasted peach vinaigrette drizzle and diced peaches and local micro greens
30

 

Pork Cutlet Valdostano
Breaded pork cutlet topped with prosciutto, eggplant and mozzarella with a tomato marsala with creamy parmesan risotto
20

 

Scallop BLT **
Pan seared local scallops set on a Garlic toast topped with bacon, jersey tomato, sliced avocado and micro greens, roasted garlic aioli & corn fritters
30

*GLUTEN FREE

**ONE ITEM CAN BE REMOVED TO MAKE GLUTEN FREE