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DINNER MENU |
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Soup and Salad |
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French Onion Soup - Caramelized onions in a brandy beef stock, topped with an herbed crouton and melted cheeses |
Bowl 5.50 |
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Southwest Chopped Salad – Romaine, Red peppers, Black Beans, Onion, Avocado, Corn, Pepperjack Cheese; Roasted Salsa Vinaigrette |
Half 5.00 Full 8.00 |
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Strawberry Salad – Baby Spinach, Roasted Sunflower Seeds, Goat
Cheese; |
8.00 |
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Baby Spinach Salad - With apples, gorgonzola, dried cranberries and walnuts with citrus herb vinaigrette |
Half – 5.50 Full – 7.50 |
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House Salad - Mixed greens, shredded carrots, cucumbers, red onion, roma tomatoes, and croutons |
Half – 4.00 Full – 7.00 |
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FOR ALL SALADS ADD: Grilled Chicken.. 4.50 Grilled Shrimp.. 9.50 |
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Steak Tips*.. 7.00 |
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Salad Dressings: Balsamic
vinaigrette, creamy gorgonzola, citrus herb vinaigrette, parmesan
peppercorn, thousand island, and creamy honey |
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Appetizers |
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Fried Brie and Dried Cranberry Wonton – Spicy Mango Chutney, Baby Arugula and Walnuts 9.00 |
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Caprese Salad – Garden Fresh Tomatoes with Fresh Basil and |
8.50 |
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Chicken Wings or Crispy Tenders - Smothered in house made buffalo sauce or sweet honey barbecue sauce with blue cheese dressing |
9.00 |
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Mozzarella Sticks - Golden fried and served with house marinara |
6.50 |
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Scallops and Bacon - Sea Scallops wrapped in bacon with maple glaze 10.00 |
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Mussels - P.E.I mussels sautéed in white wine with garlic, tomatoes, leeks and butter |
9.00 |
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Crab Corn and Chorizo Cakes – Jumbo Lump Crab, Sweet Corn, Chorizo and Italian Parsley; Spicy Cilantro Aioli |
11.00 |
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Calamari - Lightly breaded and tossed with fresh lemon, cherry peppers, and garlic served with a fresh herb and caper aioli |
8.50 |
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Roasted Red Pepper Dip – Roasted Red peppers, Spinach, Cream Cheese, Parmesan and Cheddar Cheeses with Fried Corn Chips |
8.00 |
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Onion Rings - Hand cut and battered served golden crisp |
5.50 |
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Caribbean Beef Samosas – Ground Beef, Scallion, Onion, Garlic,
Curry, Thyme with |
8.50 |
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Balsamic Beef Tip Bruschetta – Balsamic marinated Sirloin Tips, Tomatoes, Garlic, cracked pepper, Sea Salt and Melted Cheese over Parisian Toast Points |
9.00 |
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Grilled Chicken Quesadilla – Caramelized Shallots, Baby Arugula, Goat Cheese, Cheddar and Rosemary and Balsamic Glaze with Sour Cream |
10.00 |
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Entrées – Available for Take out! |
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Grilled Chicken and Chorizo Sauté – Tossed with Linguine, Red and Yellow Bell peppers, Diced Tomato, Roasted Garlic Cloves and Baby Spinach in a Southwest Spiced Cream Sauce…..22.00 |
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Grilled 14 Ounce Sirloin with Crispy Leeks – Port rosemary Demi-Glace, Four Cheese Macaroni and Cheese and Green Beans…..29.00 |
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Mediterranean Shrimp and Pasta – Jumbo Shrimp, Baby Arugula, Roasted Garlic, Tomatoes, Kalamata Olives, Capers, Feta Cheese, Basil and Linguine in a White Wine butter Sauce…..24.00 |
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Stuffed French Apple Brie Chicken Breast – Breaded and stuffed with Sliced Apples and Brie, Topped with Chopped Walnuts and a Sweet Marsala Wine Sauce; Jasmine Rice, Sautéed Spinach…..21.00 |
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Braised Beef and Veal Tortellachi – Jumbo Tortelloni stuffed with slow cooked Beef, Veal, Fresh Herbs, Aged Parmesan and Grana Padano Cheeses, tossed with Baby Spinach, Caramelized Shallots, Baby Portobello Mushrooms in a Port Rosemary Sauce…..17.00 |
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Haddock Provencal – Sautéed Haddock Filet with a Tomato, Garlic and Fresh Thyme Butter Sauce; Jasmine Rice and Green Beans…..19.00 |
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Pork Scaloppini – Thinly pounded pork cutlets with a Lemon-Tarragon Beurre Blanc; Jasmine Rice and Green Beans…..19.00 |
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Shrimp Risotto – Jumbo Shrimp, Tomato, Lemon, Garlic, leeks, baby Arugula, Shaved Parmesan Tossed with Creamy Arborio Rice…..23.00 |
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Grilled Bistro Steak – Sliced and Topped with a Roasted
Shallot Jus; Herbed Mashed |
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Please ask your Server about our Delicious Desserts! |
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Chef: Dan Spengler
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food borne illnesses, especially if you have a medical condition.
**A 20% Gratuity will be added for parties of 5 or more.
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Copyright © 2007-2009 - All Rights Reserved |