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baby spinach leaves with fresh strawberries, grilled jumbo shrimp, and caramelized onions, drizzled with lemon basil vinaigrette
topped with aged parmesan and cracked pepper
boiled eggs, potatoes, roasted red peppers, kalamata olives, Roma tomatoes, over mixed greens with a sweet proscuitto vinaigrette
caramelized onions, Roma tomatoes, mushrooms on a bed of spinach with balsamic vinaigrette
lightly blackened tenderloin on a bed of mixed greens with sweet red onions, Roma tomatoes, crumbled bleu cheese and balsamic vinaigrette
wood oven baked goat cheese atop mixed greens, red onions and Mandarin oranges tossed in poppy seed dressing
fresh tomatoes and mozzarella tossed in light vinegar, extra Virgin olive oil, and sweet basil
feta, Mandarin oranges, and spiced pecans with a poppy seed vinaigrette
mixture of tossed greens with cherry, tomatoes, cucumbers, black olives, red onions, mozzarella and provolone cheese with lemon basil vinaigrette
with black olives and wild mushrooms
Roma tomatoes, ricotta and fresh mozzarella cheese
pepperoni, sweet bell peppers, caramelized onions, provolone and mozzarella cheese
with Roma tomatoes, onions, wild mushrooms, pesto, and feta cheese
rotisserie chicken and candied pecans, dried cranberries, tossed with sweet relish, capers, and a sweet pepper aioli, on a toasted croissant with fresh fruit
a learning tower of fried green tomatoes and herbed cheese, surrounded by gulf shrimp, drizzled with a sweet pepper aioli and aged balsamic
chopped beef tenderloin roasted peppers, and caramelized onions, topped with mozzarella natural jus
hand - breaded eggplant topped with marinara and mozzarella served with a petite salad
sauteed chicken breast over creamy ploenta and steamed broccoli with a lemon caper pan sauce
stuffed with four cheese and served with horseradish dipping sauce
served with a cherry tomato compote and a roasted pepper aioli
honeydew and cantaloupe wrapped with proscuitto, drizzled with a citrus sour cream
fried green tomato and gulf oysters with an olive relish, drizzled with a balsamic reduction
steamed littleneck clams, mushrooms, and 'broccoli in a white wine lemon broth with cracked pepper - heart healthy
served with a sweet marinara sauce
served with homemade croutons
over a grilled polenta cake, brown butter sage
roasted portabella, mozzarella cheese, and sausage topped with a homemade tomato sauce and fresh basil
over linguine in a spicy marinara
on a bed of spaghetti pomoradoro
over creamy polenta and grilled asparagus
sauteed free - range chicken over parmesan risotto with an artichoke, tomato compote and mushroom ragout
served with crushed sweet potatoes and a spiced pecan demi - glaze
seared gulf shrimp and cream cheese polenta drizzled with a sweet pepper aioli
ground fresh veal, beef and pork topped with mozzarella and provolone cheese in a tomato sauce
over creamy spinach risotto and asparagus with a citrus butter sauce
served with parmesan mashed potatoes, asparagus and a mushroom demi - glaze
over angel hair pasta, topped with a light lemon herb cream, stuffed with lump crab, artichokes and spinach
your choice: Florentine or Alfredo
14 oz. ny strip seared in butter over parmesan mashed potatoes, gulf shrimp and topped with rosemary butter
8 oz. beef tenderloin over roasted potato, proscuitto, and asparagus hash with natural au jus