Featured
Fried Brussels
$9.00
Served with granny smith green apples, pistachios.
Mushrooms Crepes
$7.00
Sauteed mushrooms are rolled into a crepe and served with a fondue cheese sauce.
Grilled Artichokes
$10.00
Hearts of artichokes are lightly grilled and served with a dijon mustard aioli.
Baby Spinach Salad
$7.50
Served with a home made raspberry vinaigrette, green apples, crumbles of gorgonzola cheese and candied pecans.
Grilled Caesar Salad
$6.50
Hearts of romaine are chopped down the middle and sprinkled with salt and pepper then tossed to the grill to incorporate smokiness and drizzled with home made caesar dressing.
Cobb Salad
10.00
Romaine lettuce is chopped and we add grilled chicken, crispy bacon, eggs, tomatoes, cucumbers and served with a creamy truffle vinaigrette.
$Entrees
Stuffed Chayote
$14.00
This dish features sliced chayote and stuffed with pepper jack cheese then encrusted with pankko bread crumbs and lightly fried then served with our parmesan risotto and a rustic tomato sauce.
Chicken Marsala
$16.00
Pan seared chicken breast served over our parmesan risotto and a mushrooms marsala wine reduction. Sauce with crispy prosciutto and a drizzle truffle oil.
Chicken Piccata
$16.00
Pan seared chicken breast served over our garlic mashed potatoes and wilted spinach, in a white wine, capers butter sauce.
The Salmon Dish
$18.00
Pistachios encrusted salmon served over a fingerling potato, asparagus and spinach hash then finished with a honey-dijon, white wine sauce.
Italian Sausage Stuffed Pork Loin
$16.00
Pankko breaded pork tenderloin fried and served over garlic mashed potatoes and spinach then served with a roasted red peppers emulsion.
Grilled Pork Chop
$16.00
Served over our sweet corn and mushrooms risotto, finished with caramelized onions in a ginger bourbon garlic sauce.
Ribeye Steak
$25.00
Prime ribeye is pan seared and served with our garlic mashed potatoes and green string beans and a shallots pan sauce.
New York Steak
$25.00
Grilled New York cut served over a parmesan gratin with grilled asparagus and finished with red wine reduction sauce.
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