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Rich cream soup paired with the sweet flavor of fresh maine lobster and essence of lemon.
Aromatic broth soup with caramelized onions, crowned with a parmesan crouton and bubbling gruyere cheese
Classic shrimp cocktail on a grand scale, poached in an aromatic white wine court bouillon, chilled and served with a sultry traditional cocktail sauce.
Lightly dusted tender calamari fried to a golden brown, served with fra diavalo sauce.
Center-cut ahi tuna loin folded in a sweet ponzu marinade, served with a nest of chilled soba and crisp fennel, finished with pan Asian vinaigrette.
Tossed in a spicy honey teriyaki sauce and finished with crumbled 'great hill blue' cheese
Juicy red beefsteak tomatoes braided with roasted yellow peppers and fresh mozzarella, finished with a sweet balsamic glaze and fresh basil.
Alaskan king crab meat and our house blend of spices, served with a lemon - thyme buerre blanc
Two petite double ground beef medallions created individually in chef kouri's gourmet fashion
Filet mignon lightly crusted in cracked peppercorns, skewered with a rosemary stem, finished with a brandy butter sauce.
Boston bibb lettuce, bosc pears, creamy 'great hill blue' cheese, tender chicken breast, burgundy and champagne grapes, crisp pancetta, toasted almonds and calamata olives make up our signature salad, served with roasted vidalia - balsamic vinaigrette.
The finest house recipe caesar dressing compliments crisp Romaine, also available with chef's seafood selection chicken.
House recipe tender chicken breast salad served with balsamic marinated green beans and grilled seasoned radicchio.
Lemon-garlic teriyaki marinated tenderloin of steak served over a bed of sweet greens with char-grilled green beans and marinated baby portabella mushrooms, finished with pan Asian vinaigrette.
Maine lobster, ripe avocado and sweet mango over a nest of greens finished with citrus aioli.
Hand formed burger, char-grilled and topped with fontinella cheese, served on a toasted roll accompanied by seasoned fries.
Balsamic marinated chicken breast, slow cooked to a juicy perfection presented on a toasted roll, finished with a pesto mayonnaise.
Marinated Portobello mushroom with roasted red peppers, spinach and 'great hill blue' cheese, finished with a roasted red pepper aioli, served on a whole wheat roll.
Rye toast layered with crisp pancetta, butter lettuce and vineripened tomatoes, finished with a creamy avocado aioli.
Thin sliced beer braised pastrami with house made braised cabbage and fontilla cheese, served open faced on toasted rye bread with stone ground horseradish mustard.
Tenderloin of beef with a mix of sauteed onions, bell peppers and a touch of garlic, served on a whole loaf with a blanket of melted fontinella cheese.
Light textured white fish served with roasted red peppers and a balsamic olive pesto, served on a whole wheat roll
Rich cream soup paired with the sweet flavor of fresh maine lobster and essence of lemon.
Aromatic broth soup with caramelized onions topped with a parmesan crouton and bubbling gruyere cheese.
Classic shrimp cocktail on a ground scale, poached in an aromatic white wine court bouillon, served with a sultry traditional cocktail sauce.
Lightly dusted tender calamari fried to a golden brown, served with fra diavalo sauce.
Center cut ahi tuna loin folded in a sweet ponzu marinade served with a nest of chilled soba and crisp fennel tossed in pan Asian vinaigrette.
Two petite double ground beef medallions created individually in chef's kouri's gourmet fashion.
Combination of imported meats, cheese, olives and stuffed cherry peppers.
Tossed in a spicy honey teriyaki sauce and finished with crumbled 'great hill blue' cheese.
filet mignon lightly crusted in cracked black peppercorn skewered with a rosemary stem, finished with brandy butter sauce
Alaskan king crab meat and our house blend of spices served over lemon - thyme buerre blanc
The finest house recipe caesar dressing compliments crisp romaine.
Custom blend of sweet greens, fresh garden vegetables and roasted sweet walnuts, served with roasted vidalia-balsamic vinaigrette.
Jicy red beefsteak tomatoes braided with roasted yellow peppers and fresh mozzarella, finished with sweet balsamic glaze and fresh basil.
Crisp iceberg lettuce wedge topped with 'great hill blue' cheese dressing and cherry tomatoes.
Garlic rubbed and grilled to desired temperature, finished with a cracked black peppercorn and lemon compound butter, served with home style whipped potatoes.
Slow braised in a rich red wine marinade, finished on our wood chip grill, basted with a spicy and sweet apricot glaze, served with whipped potatoes.
Center cut pork loin chop stuffed with prosciutto, provolone and roasted yellow peppers, pan roasted and finished with sauce robert, served with whipped potatoes.
Jumbo cold water lobster tail grilled over our wood chip grill, served with drawn butter accompanied with sauteed greens.
Toasted walnut dusted ahi tuna with wasabi plum sauce, served over saffron rice pilaf.
Orange-chili grilled mahi-mahi, finished with a balsamic reduction.
Boneless breast of turkey envelops sauteed greens, sun dried tomatoes and toasted pine nuts, finished with a suave natural sauce.
Pan roasted breast of chicken topped with aged prosciutto and fontinella cheese, complimented with sherry butter sauce.
Bucatini pasta tossed in a spicy plum tomato sauce with fresh maine lobster and fresh mozzarella.
Grilled boneless breast of chicken, baby portabella mushrooms and sweet green peas in a true pan vodka sauce tossed with imported rigatoni.
Shrimp scampi tossed with cracked pepper fettucine and a lemon garlic butter sauce.
Made to order pasta noodles layered with Portobello mushroom, eggplant, ricotta cheese and mozzarella finished with a fresh marinara sauce.