First Flavors

Prosciutto Wrapped Asparagus

Grilled asparagus wrapped in Provolone cheese and Prosciutto, topped with Hollandaise  8

Harvest Bruschetta

Seasonal vegetables sautéed with a touch of balsamic, served with toasted ciabatta bread & fried goat cheese 9

Crab Dip

Lump crabmeat and baby shrimp combined with parmesan cheese, herbs and spices served hot and paired with grilled pita wedges 10

Flash Seared Sesame Tuna

Sashimi–grade Ahi tuna topped with sesame seeds and pan-seared. Paired with Asian cucumber slaw & served with sesame ginger dressing.  13   Ask about our Entrée portion of this dish 25

Crab Cakes

Our own version of a classic dish includes a little kick for good measure! 10

Baked Brie with Caramelized Onions

Oven-baked Brie topped with caramelized onions & paired with Granny Smith apples, grapes, seasonal fruits & a toasted French Baggett 9

Soups & Salads

All soups and salads are served with warm bread

Soup du Jour

Ask your server about our homemade soup of the day

Bowl 5 | Cup 3

Fifty Fifty Caesar Salad

Crisp Romaine lettuce tossed in our homemade Caesar dressing, with roma tomatoes, cucumbers, Grana Padano cheese, & freshly baked croutons.  Entree 8 | Regular 6

Autumn Spinach Salad

Baby Spinach topped with warm sweet potato, Granny Smith apples, dried cranberries, candied walnuts, and Gorgonzola cheese with a warm Dijon vinaigrette  Entree 8 | Regular 6

Beet & Goat Cheese Salad

Mixed greens and warm chopped beets, tossed in a tangy vinaigrette, topped with walnut encrusted goat cheese   Entree 8 | Regular 6

Greek Cucumber & Tomato Chop Salad

Chopped cucumbers, tomatoes, red onions, and Kalamata olives, tossed in a red wine vinaigrette, served over a bed of Romaine and topped with feta cheese. Entree 8 | Regular 6

Extras

Add grilled chicken…4… shrimp…7… crab cake…7… tuna…8

Dressings

Italian, Thousand Island, Ranch, Fat Free Ranch, Parmesan Pepper, Bleu Cheese, Asian Ginger, Honey Mustard, Citrus Basalmic, Raspberry, and Mango vinaigrette

The Entrees

All entrees are served with a house salad and warm bread

Stuffed Pork Tenderloin

Pork tenderloin stuffed with sun-dried tomatoes, walnuts, & gorgonzola cheese, topped with a shallot cream sauce & balsamic reduction, served over garlic mashed potatoes & asparagus 20

Osso Bucco and Gremolata

Slow-braised veal shanks served with a savory pan sauce, zesty gremolata, saffron risotto, and broccolini.  26

Parmesan Encrusted Sea Bass

Chilean Sea Bass encrusted with Parmesan cheese, topped with a citrus-ginger glaze, paired with rice pilaf & asparagus.  26

Herb-Seared Lamb Chops

New Zealand lamb chop seared with herbs and topped with a fresh apricot glaze.  Searved over parmesan risotto and haricot verts.  26

Cajun Shrimp and Grits

A Cajun stir-fry of sauteed Jumbo Shrimp, Andouille sausage, mushrooms, peppers, onions, and sweet corn, served with creamy polenta and taso gravy.  18

Alaskan Salmon

Wild-caught Alaskan Salmon pan-seared and roasted, served skin-side up.  Topped with caramelized shallots and served with a mustard-dill sauce, rice pilaf, and asparagus.  24

Chicken Marsala

Lightly battered and pan-fried chicken breast, served over red skin mashed potatoes, topped with a marsala pan sauce with mushrooms, and shallots.  Paired with broccolini.  19

Beef and Polenta

Premium aged beef tenderloin medallions served with polenta, broccolini, and topped with a mushroom gorgonzola cream sauce.  26

Filet Mignon

This tender classic is wrapped in bacon and paired with a rosemary demi-glace, topped with melted Brie and caramelized onions.  Served with garlic mashed potatoes and haricot verts.  28

Angel Hair Beurre Blanc

Angel hair pasta, sauteed tomatoes, mushrooms, spinach, tossed in a light sherry beurre blanc, & topped with Feta cheese & fresh basil 16
Add chicken for 4, shrimp for 7, tuna for 8

Vegetarian Portobello Grill

Grilled Portobello stuffed with spinach & seasonal vegetables, topped with mozzarella, red pepper coulis, remoulade, & parmesan crisp, served over rice pilaf with broccolini. 16

20% Gratuity Will Be added to Party’s of 6 or more. Three dollar charge for split plates. We cannot split bills for parties greater than 10. Reservations are encouraged.

Desserts

Bananas Foster

Freshly sliced bananas paired with vanilla bean ice cream, and home made caramel-banana sauce and accented with cinnamon.  8

Chocolate Mousse Cake

Dark and milk chocolate mousse cake topped on a Oreo Cookie crust. The cake is crowned with a vanilla cream. 8

Chocolate Brownie Cake A la Mode

Warm chocolate brownie with a scoop of vanilla ice cream. 6

Crème Brûlée

French style custard made in our kitchen with eggs, sugar, & vanilla. Caramelized to order with raw cane sugar. 6

Sorbet & Fresh Fruit

Ask your server about this week’s sorbet flavor. Served in a Martini Glass with fresh fruit. 8