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

lightly dusted tube and tentacle calamari, flash fried, tossed with baby arugula and dressed with a tomato/wasabi vinaigrette

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

chopped romaine hearts tossed with toasted croutons and a 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

8oz fillet of pan seared Atlantic Salmon served with a crispy polenta cake, tarragon aioli, and avocado salsa

panko breaded chicken cutlets fried and topped with arugula salad of shaved red onion, shredded parmesan, cherry tomatoes, and roasted red potatoes

penne pasta tossed with filleted tiger shrimp in a parmesan cream sauce topped with seasoned breadcrumbs then baked

olive oil marinated eggplant sliced thin, breaded and fried topped with charred tomato sauce, parmesan, provolone, and mozzarella cheeses then baked served over garlic braised Broccolini and finished with balsamic reduction

twin 4oz filets of beef tenderloin grilled to your liking and served over roasted garlic mash and asparagus tips finished with cabernet demi