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

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

roasted garlic flatbread topped with trio of wild mushrooms, spring onions, and melted goat 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

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

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

panko breaded chicken breast cutlets lightly fried served over garlic mash, topped with pesto marinated grape tomatoes and fresh mozzarella drizzled with balsamic reduction

14oz Certified Angus Rib-eye steak cooked to your liking, served over roasted fingerling potatoes and parmesan creamed asparagus, finish with a Cabernet demi

whole roasted organic eggplant split in half and stuffed with quinoa , caramelized onions, flat leaf parsley, roasted bell peppers and feta cheese then baked

butter poached tiger shrimp tossed with penne pasta in a tomato/parmesan cream sauce

twin 4oz filets of beef tenderloin grilled and served over roasted garlic mash and topped with wild mushrooms in a Dijon/Brandy cream sauce