goat cheese stuffed squash blossom, champagne battered and fried, served over charred tomato sauce

panko breaded lump crab cakes fried and served on a bed of lettuce with caper tartar sauce and lemon zest

arborio rice croquettes filled with spring peas and parmesan cheese, fried and served over pork belly cream sauce

charred purple lettuce served with fresh grapefruit segments, crumbled gorgonzola cheese, and candied walnuts, finished with Sherry/Dijon vinaigrette

Mixed field greens tossed in a Honey/Balsamic vinaigrette with cherry tomatoes and topped with spun carrot

chopped romaine hearts tossed with toasted croutons and a lemon/anchovy dressing, served in a crispy parmesan cup

8oz fillet of pan seared Atlantic Salmon served with a fried goat cheese/ polenta cake topped with tomato/avocado salsa and finished with tarragon aioli

twin 4oz filets of beef tenderloin served over roasted garlic mashed potatoes and asparagus tips, topped with a bamboo shrimp skewer and sauce béarnaise

penne pasta tossed with cider glazed apples a cheddar/squash cream sauce, topped with seasoned bread crumbs then baked

panko breaded chicken cutlets topped with roasted tomato sauce, parmesan, provolone, mozzarella, and gorgonzola cheeses served with garlic mash and finished with balsamic reduction

grilled 14oz certified Angus beef Ribeye steak, topped with sundried tomato/basil pesto and served with a side of house cut jazz fries