| APPETIZERS |
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| Soup du jour |
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6 |
| Roasted Red and Golden Beets goat cheese, candied walnuts, sweet balsamic drizzle |
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10 |
| Breaded Artichokes vegetable fondue |
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9 |
| Gorgonzola Mousse tomato jam, crostini |
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9 |
| Rosemary Pommes Frites romano cheese, house made aioli |
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7 |
| Phyllo Wrapped Lump Crab jicama slaw, cilantro jalapeno aioli |
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10 |
| Sautéed Calamari fresh herbs, tomatoes, olives, beurre blanc |
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10 |
| Seafood Salad shrimp, clams, calamari, fresh greens, lime vinaigrette |
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13 |
| Cheese plate (daily selection) |
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13 |
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| SALADS |
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| Appetizer or Entrée Size Available |
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A/E |
| Mixed Green mixed vegetables, fresh mozzarella, croutons, shallot vinaigrette, |
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6/10 |
| Caprese red & yellow tomato, fresh mozzarella, basil oil, aged balsamic glaze |
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6/10 |
| Caesar romaine hearts, aged parmesan cheese, croutons, house dressing |
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6/10 |
| Add: Salmon +$8, Chicken +$5, Shrimp +$7 |
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| ENTRÉES |
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| Stuffed Eggplant ricotta, romano, spinach, marinara sauce |
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17 |
| Linguine Marinara asparagus, tomato, olives, spinach, fresh mozzarella |
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17 |
| Potato Gnocchi, caramelized onions, sweet peas, vodka tomato cream sauce |
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18 |
| Vegan Plate Du Jour |
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17 |
| Roasted Chicken asiago & pine nut crust, chardonnay cream, ham, corn & bacon risotto |
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18 |
| Chicken Saltimbocca over spinach, topped with prosciutto, mozzarella, spinach, marsala wine sauce |
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18 |
| Duck Breast whole grain mustard mashed potatoes, passion fruit demi glaze, seasonal vegetables |
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22 |
| Sea Scallops creamy leeks, red pepper and mango coulis |
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24 |
| Cedar Plank Organic Salmon olive tomato salsa, seasonal vegetables |
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26 |
| Pescatore shrimp, scallops, calamari, clams, fennel, fettucini, red or white sauce |
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26 |
| Seafood Trio blackened Tilapia, shrimp, scallops, artichoke salad, aged balsamic vinaigrette |
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28 |
| Sesame Crusted Tuna jasmine rice salad, sweet chili sauce |
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28 |
| Veal Francaise capers, white wine butter sauce, asparagus |
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22 |
| Burger Du Jour |
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16 |
| Filet Medallions yellow & red tomatoes, portobello mushroom, shrimp, bordelaise sauce |
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28 |
| Pepper Crusted Rack of Lamb roasted vegetables, Roquefort dill cream sauce |
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28 |
| Bone-In Grilled Ribeye herb marinated, fingerling potatoes, onion straws (add $5 to Prix-Fixe) |
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32 |
| All beef is certified Angus |
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| PRIX-FIXE MENU |
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| Three courses with two glasses of wine (per person) |
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49 |
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| You may select one of each: appetizer, entrée and dessert from this menu |
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| & two wines by-the-glass |
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| For glasses over $10, the difference will be added to the above prix-fixe price. |
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| DESSERTS |
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| House-Made Ice Creams & Sorbets (Sampler Trio Available) |
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7 |
| Chocolate Mousse with Hazelnut Ice Cream |
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7 |
| Cheesecake Du Jour |
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7 |
| White Chocolate and Vanilla Crème Brulee |
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7 |
| Chocolate Cake and Vanilla ice cream |
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7 |
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| A LA CARTE |
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| Grilled Asparagus |
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5 |
| Sautéed Asparagus |
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5 |
| Garlic & Butter Sautéed Spinach |
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5 |
| Roasted Vegetables |
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5 |
| Mustard Mashed Potatoes |
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5 |
| Creamy Leeks |
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5 |
| Ham, Corn & Bacon Risotto |
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5 |
| Garlic Green Beans |
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5 |
| Jasmine Rice Salad |
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6 |
