Mixed baby greens and romaine with crumbled feta cheese, caramelized pecans, diced mango and fresh raspberries, tossed in a combined raspberry vinaigrette and ranch house dressing.

Sliced heirloom tomatoes and organic beets, layered with fresh mozzarella and goat cheese, topped with spring mix lettuce, drizzled with balsamic vinaigrette

Iceberg, sliced avocado, crumbled bacon, aged blue cheese, topped with blue cheese balsamic vinaigrette.

kale, diced red and yellow beets, toasted pumpkin seeds, dried cranberries, poppyseed vinaigrette

4 oz chicken breast

Chopped iceberg lettuce with black forest ham, chicken, bacon, crumbled bleu cheese, tomato, and chopped egg, in our house ranch dressing.

Chopped romaine lettuce with chicken breast, cashews, dried cranberries, sliced granny smith apples and diced mango, tossed in a sesame, ginger and orange dressing and topped with won-tons.

Slices of heirloom tomatoes, organic beets, basil, fresh mozzarella and goat cheese topped with fresh spring mix lettuce and drizzled with balsamic vinaigrette.

Crispy ravioli filled with wagyu beef and black truffles Served with hollandaise sauce and topped with fontina cheese.

Served with lemon tarter sauce.

Fried calamari with marinara sauce and fresh lemon.

Steamed baby new potatoes, hollowed and filled with Italian Asiago cheese and chopped baby chives, then baked golden brown.

Alternate layers of puff pastry, yellow and red tomatoes, fontina, mozzarella, Parmesan, covered in a champagne cream sauce.

Fresh vine-ripe tomatoes, mozzarella and basil.

cream cheese frosting, contains walnuts, pineapple and carrots

warms bread selection served with our homemade olive spread ( contains dairy)

Braised veal shank with carrots, celery, onions, rosemary and sage, in a wine reduction sauce. Served on your choice of fettuccine tossed in white truffle oil with peas, or saffron risotto.

Slow-cooked Italian pot roast served over fettuccine, accompanied with vegetables.

Filet mignon topped with exotic mushrooms, and dungeness crab cakes wrapped in a puff pastry with a red wine reduction sauce served on the side. Served with vegetable and potato.

Saffron risotto served with mussels, clams, calamari, shrimp, scallops and salmon in a delicate tomato sauce.

Topped with sun-dried tomatoes, porcini mushrooms and caramelized Maui onions in a red wine and balsamic vinegar reduction sauce. Served with vegetable and potato.

Cauliflower Margarita pizza 10 inch and root beer float

Chicken breast with garlic, shallots and sautéed mushrooms in a Marsala wine sauce.

Chicken breast sauteed with garlic, shallots, extra-virgin olive oil, and sliced mushrooms in a white wine sauce with shrimp, topped with sliced avocado.

Chicken breast with white wine, artichokes and asparagus.

Chicken breast topped with spinach, prosciutto and mozzarella cheese in a garlic and shallot white wine sauce.

Grilled chicken breast with a caramelized onion, mushroom and sun-dried tomato sauce. Served with grilled vegetables.

Thin round pasta sautéed with garlic and extra-virgin olive oil, with clams, New Zealand mussels, shrimp, scallops, calamari, in a light tomato sauce.

short pasta tubes filled with veal, spinach and Parmesan cheese, in a tomato cream sauce

Lobster-filled ravioli with ricotta cheese and Italian parsley, shallots and garlic in a refreshing champagne lemon cream sauce.

Layers of pasta with mozzarella, ricotta, and Parmesan cheese in a tomato meat cream sauce.

Thin round pasta in a rich tomato meat sauce.

Thin round pasta with extra-virgin olive oil and garlic in a fresh tomato basil sauce.

Thin pasta with fresh pesto sauce of pureed basil, imported Parmesan and pecorino cheese, toasted pine nuts, extra-virgin olive oil and a touch of cream, topped with fresh tomato basil sauce.

Penne with sun-dried tomatoes, asparagus spears, artichoke hearts, in a garlic white wine cream sauce

cheese filled tortellini, ground Italian sausage, shiitake mushrooms, caramelized onions, champagne cream sauce, garnished with peas

Short pasta tubes stuffed with veal, spinach and Parmesan cheese, in a tomato cream sauce.

Linguini and clams extra virgin olive oil, garlic white wine, Italian parsley

Spinach and ricotta filled ravioli with a porcini mushroom cream sauce.

on a bed of mashed potatoes, sautéed vegetables

8 oz. filet mignon. accompanied with mashed potatoes and sautéed vegetables

30 oz. bone-in ribeye. with a red wine Demi glaze sauce accompanied with mashed potatoes and sautéed vegetables

Veal medallions sauteed with garlic and shallots, layered with spinach, prosciutto and fontina cheese, in a white wine lemon sauce.Served with potatoes and medley sautéed vegetables

Australian Lamb chops with porcini mushrooms in a tarragon red wine demi glaze sauce.

New York steak in a cognac, cracked pepper, mustard wine cream sauce.

16 oz. prime, dry aged ribs eye, served with a chianti red wine sauce on the side

Brandy cognac butter on the side potato and sautéed vegetables

Grilled chicken breast with a caramelized onion, mushroom and sun-dried tomato sauce. Served with grilled vegetables.

Broiled salmon served on fresh uncooked spinach, bruschetta, goat cheese and surrounded with toasted bread points.

Chilean Sea Bass topped with a delicate tomato basil sauce accompanied with grilled eggplant, zucchini, yellow squash, asparagus spears

Large shrimp sauteed with garlic and shallots served with a delicate champagne mushroom cream sauce.

Large shrimp sauteed with garlic, Italian parsley, paprika and lemon juice in a white wine butter sauce.

Grand Marnier, apricot, and brandy glaze.

Filets of sand dabs lightly floured and sautéed with garlic, shallots, capers and Italian parsley in a light butter sauce.

Served over saffron risotto, surrounded with sauteed vegetables. Topped with shrimp in a lemon white wine butter sauce.

Chillean Sea Bass , delicate tomato basil sauce, served with grilled eggplant, asparagus, zucchini, yellow squash

Served over saffron risotto, surrounded with sautéed vegetables. Topped with a shrimp in a lemon white wine butter sauce

scallops, shrimp, calamari and a selection of fresh fish in a light and tangy saffron tomato broth with white wine.

warm molten souffle, served with Tahitian vanilla ice cream, caramelized pecans, raspberries, chocolate port wine sauce

Warm with Salted Caramel Gelato

dark chocolate cake, thin layer of chocolate mousse and and thin layer of raspberry preserve

Served warm with Tahitian vanilla ice cream on the side

Served warm with Tahitian vanilla ice cream on the side

warm with Tahitian vanilla ice cream

Red velvet and French Vanilla cake raspberry cream cheese

Cream cheese frosting

Lemon cake with lemon cream shaped into a dome covered with shredded coconut

a red sangria more intensely flavored with cherry and berry flavors finishing with a dash of citrus and sweetness. Garnished with fresh mango raspberries, and orange rind