Slow braised boneless short ribs with onions, carrots, celery and tomatoes in a rich red wine sauce. Served with mashed and vegetable.
Serves 2 $39.95
Serves 4 $76.95

Breaded veal cutlet topped with roasted red peppers, provolone cheese and finished with marsala mushroom sauce. Served with rice and vegetable.
Serves one $22.95
Serves two $38.95
Serves four $72.95

Oven roasted salmon fillet topped with roasted tomato and black olive vinaigrette. Served with rice and vegetable.
Serves one $20.95
Serves two $39.95
Serves four $69.95

Boneless chicken breast dipped in egg and romano cheese batter, sautéed with mushrooms in a lemon butter sauce. Served with rice and vegetable.
Serves one $16.95
Serves two $28.95
Serves four $54.95

Filled with aged provolone , tossed with seared chicken, prosciutto and brocollini in a roasted garlic cream sauce.
Serves one $15.95
Serves two $26.95
Serves four $49.95

10oz Prime New York Strip Steak grilled and finished with garlic butter. Served with Mashed potatoes and vegetable.
Serves one $26.95
Serves two $48.95
Serves four $89.95

A blend of four cheeses, artichokes, roasted garlic, spinach and served with crispy bread.

Jumbo lump crabmeat with green onion, bell pepper, celery and a hint of curry served with citrus aioli.

Butter poached lobster tail served over braised greens finished with a shallot sherry cream sauce.

“A house favorite” Jumbo shrimp wrapped in bacon and served with maple Dijon horseradish dipping sauce.

Spicy pulled chicken and vegetable filled poblano pepper topped with melted cheese and enchilada sauce.

Hearts of romaine lettuce tossed in our own caesar dressing with flat bread croutons and shaved parmesan cheese.

Chopped baby iceberg, Belgian endive, radicchio, red onion, tomato, candied espresso walnut , dried cranberries, avocado and tossed in garlic sesame vinaigrette.

Fresh baby greens mixed with red leaf lettuce and arugula served with tomatoes, radishes and cucumber served with your choice of house dressing.

Encrusted with fresh herbs and panko crumbs, pan seared and served with a lemon caper beurre blanc.

Sautéed shrimp, scallops and petite
lobster tail with tomatoes and scallion in a white wine garlic butter sauce tossed with linguini.

Grilled 8 ounce filet mignon topped with sautéed onions and balsamic drizzel.

Oven roasted salmon topped with goat cheese, walnuts and dried figs finished with raspberry arugula vinaigrette.

Boneless fourteen ounce pork chop
encrusted in pecans, pan roasted and finished with a tart cherry demi glace.

Pan seared chicken breast, cipollini onions, medley of mushrooms and spinach tossed with mezzi rigatoni in a marsala wine sauce with a touch of cream. Topped with shaved parmesan.