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

Jumbo lump crabmeat and lobster with green onion, bell pepper, celery and our house seasoning. Served with curry mango aioli.

Four jumbo shrimp served with a traditional cocktail sauce

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

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

Pan seared diver sea scallops topped with slow roasted pork belly finished with maple lime glaze

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.

Mixed greens, cucumbers and beets, red onion,  roasted butternut squash and dried figs and blueberries topped with crumbled goat cheese. Served with a maple chipolte vinaigrette.

Grilled veal tenderloin, sliced and finished with a mushroom brandy cream sauce.

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

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

Sauteed shrimp, scallops and lump crabmeat in a red curry bolognese style sauce tossed with pappardelle pasta.

Grilled marinated hanger steak (Butchers Cut) sliced and topped with roasted red peppers and a charred poblano chimichurri sauce.

Buttermilk marinated airline chicken breast pan roasted with artichokes, grape tomatoes and olives in a lemon butter sauce.

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

Eight ounce filet grilled and topped with roasted shallot red wine demi glace.

Also available as au poivre with bourbon peppercorn sauce. 44.95

Medallions of veal sautéed with shallots, garlic, crabmeat, mushrooms and green onions in a lemon tarragon cream sauce.

Pan seared chicken and Andouille sausage tossed with campaanelle pasta, roasted red peppers and spinach in a garlic cream sauce.