Piping hot crock of caramelized Spanish onions in a rich veal broth topped with herb crouton and melted Gruyère cheese

mixed field greens tossed with honey balsamic vinaigrette, grape tomatoes and topped
with spun carrot

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

Add anchovies $4

crisp wedge of iceberg lettuce served with heirloom tomatoes, topped with a cascade
of avocado ranch dressing and grilled corn

Add bacon $4

roasted heirloom beets marinated and served with chevre cheese, wilted spinach, warm bacon vinaigrette, topped with green apple slaw

panko breaded lump and claw crab cakes fried and served on a brioche roll with lettuce, tomato, onion and caper tartar sauce

6oz filet of grilled beef sirloin served with caper aioli and jazz fries

jumbo tiger shrimp sautéed in a African spiced roasted red pepper Harissa broth with kalamata olives and chopped herbs served over white rice

grilled corn tossed with cherry tomatoes and penne pasta in a cheddar cream sauce, topped with seasoned breadcrumbs then baked

4oz fillet of grilled Atlantic Salmon topped with pecan smoked bacon and spiked honey served on a toasted brioche roll with lettuce, tomato, and onion

roasted leg and thigh meat pulled and tossed with Granny Smith apples in a Dijon mayo with mixed field greens in a sundried tomato tortilla

pan seared jumbo sea scallops served over quinoa Tabouli salad with tomatoes and cucumbers, finished with tahini yogurt

1/2lb certified Angus beef patty cooked to your liking and topped with melted provolone , tomato jam, and basil pesto aioli on a toasted brioche roll

12oz panko breaded fillet of Alaskan Cod, fried and served with caper tartar sauce, green apple slaw, and a side of sweet potato fries

piping hot crock of caramelized Spanish onions in a rich veal broth topped with herb crouton and melted Gruyere cheese

fresh cut watermelon “steak” topped with haricot verts, orange supremes, red radish, sliced almonds, and mediterranean olives finished with a watermelon/citrus vinaigrette

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

fried risotto croquettes stuffed with prosciutto di parma and fresh mozz served with house made marinara and shaved romano cheese

poached tiger shrimp fillets tossed with pineapple chunks, shaved red onion, cilantro, and fresh ginger in a mild coconut broth served in a Bibb lettuce bowl

one pound P.E.I. black mussels steamed in a white wine/butter broth with garlic, chopped parsley, and lemon, topped with toasted baguette

mixed field greens tossed with honey balsamic vinaigrette, grape tomatoes, and topped with spun carrot

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

Add anchovies $4

crisp wedge of iceberg lettuce served with heirloom tomatoes, topped with a cascade of avocado ranch dressing and grilled corn

Add Bacon 4

roasted heirloom beets, marinated and served with chevre cheese, wilted spinach, warm bacon vinaigrette, topped with green apple slaw

10oz airline chicken breast, pan roasted and served over fingerling potato hash with bacon lardons, baked apples, and wilted spinach, finished with spiked local honey

8oz fillet of Atlantic Salmon served over quinoa/Tabouli, tomatoes/cucumber salad, and roasted bell pepper/olive relish, topped with tahini yogurt and pickled red onions

8oz center cut filet of Choice beef tenderloin grilled and served over roasted garlic mashed potatoes and French green beans, finished with Cabernet demi

cold water lobster tail medallions butter poached and tossed with grilled corn and cherry tomatoes in a cheddar cream sauce, topped with seasoned breadcrumbs then baked

pan seared beet infused gnocchi tossed with locally grown wild mushroom blend in a coconut/cashew cream

marinated pork tenderloin grilled and sliced over charred zucchini in Harissa spiced jasmine rice finished with toasted sesame yogurt

10oz fillet of pan seared Red Snapper served over white rice and topped with French mirepoix, bell peppers, and okra in a Louisiana style Creole sauce

slow cooked boneless beef short ribs topped with roasted peaches in a brown sugar/bourbon glaze served over sweet potato puree

pan seared jumbo Scallops and Tiger Shrimp served with Korean style cucumber salad, and sesame golden beets, finished with pomegranate syrup

provolone 1/2lb certified Angus beef patty cooked to your liking and topped with melted, tomato jam, and basil pesto aioli on a toasted brioche roll with a side of jazz fries

12oz panko breaded fillet of Alaskan Cod, fried and served with caper tartar sauce, green apple slaw, and a side of sweet potato fries

with or without cheese, served with fries

served with fries

served with fries

butter or red sauce

served with fries

served with fries

With vanilla bean ice cream

With house made ice cream

Bordeaux, France, bottle $32

Sicily, bottle $32

Italy, bottle $32

Umbria Italy, bottle $32

Chile, bottle $32

Mosel Germany, bottle $32

California, bottle $32

Germany, bottle $32

Seneca Lake, Finger Lakes, bottle

Columbia Valley, Washington, bottle

Mission Grove CA, bottle $32

South Australia, bottle $32

Italy, bottle $32

Rioja, Spain, bottle $32

Tuscany, Italy, bottle $32

Mendoza, Argentina, bottle $32

Mendoza, Argentina, bottle $32

California, bottle $40

Willamette Valley, Oregon, bottle

Mendoza, Argentina, bottle

Napa Valley, California, bottle

Sonoma, California, bottle