Breaded lump crab meat, served on a bed of mixed greens with a basil rémoulade.

Vegetarian. Spinach, corn, roasted red peppers and Southwestern cheese stuffed in toasted won tons. Served with red pepper mayo and salsa.

Served with a side of hot sauce.

Twin beef and mushroom kabobs marinated and grilled then topped with a melting of blue cheese.

Served with a Thai peanut sauce, wok-fried Asian vegetables and then garnished with crisp won ton strips.

Vegetarian. Served with roasted garlic and Parmesan crostinis.

Vegetarian. Mixed field greens tossed with roma tomatoes, shallots, mozzarella cheese, thyme croutons and house balsamic vinaigrette.

Romaine lettuce tossed with caesar dressing, Parmesan cheese and thyme croutons.

Vegetarian. Romaine lettuce tossed with red onions, tomatoes and kalamata olives in a red wine oregano vinaigrette and topped with feta cheese.

Vegetarian. Baby greens tossed with blue cheese, granny smith apples, pecansand apple cider vinaigrette, topped with crisp onion.

Vegetarian. Panko breadcrumb and herb encrusted goat cheese tokens served with mixed greens tossed with spiced walnuts, poached pears and dried cranberries in white balsamic vinaigrette. Garnished with cracked pepper and sea-salt crackers.

8oz. Filet mignon lightly seasoned with sea-salt and topped with maître d' butter and crisp potatoes. Served with a blue cheese potato gratin and sautéed spinach.

Grilled choice rib eye served with roasted asparagus and a loaded baked potato with smoked cheddar cheese, crispy bacon and maître d' butter.

Grilled 12 Ounces strip topped with maitre d' butter served with buttermilk and sage smashed potatoes and green bean forestiere.

Lightly smoked and roasted half duck served with a savoy cabbage and bacon potato puree in a light natural jus with fresh asparagus.

Pan seared bone-in pork chop served over roasted fingerling potatoes tossed with caramelized onions, andouille sausage and fresh brussels sprouts and then drizzled with a cranberry barbecue sauce and smoked tomato infused olive oil.

Lightly blackened grilled chicken breast served with yukon gold and sage smashed potatoes and green beans forestiere. Topped with crisp onion straws.

Herb marinated grilled chicken breast served over angel hair pasta tossed with crisp bacon, ham, peas, mushroomsand fresh herbs finished in a light chardonnay garlic cream sauce and topped with Parmesan cheese.

Served over a basmati and wild rice pilaf with wok fried vegetables and finished with a Thai peanut sauce.

Pan seared sea scallops and roasted jumbo shrimp served over a risotto made with charred scallions, bacon and peas and served with a chimichurri sauce.

A tempura battered Maine lobster tail served with a roasted shrimp risotto made with red peppers, scallions, fire roasted corn and bacon then drizzled with a smoked tomato olive oil and served with a side of drawn butter.

Sashimi grade yellow fin tuna lightly dusted with cracked peppercorns served over soba noodles and an Asian vegetable salad tossed with soy-ginger vinaigrette and garnished with wasabi aioli and crisp rice noodles.

Vegetarian. Served over a southwestern cilantro and roasted red pepper sauce with house made guacamole, fire roasted corn relish, drizzled with chipotle sour cream and garnished with tempura battered avocado slices and a crisp tortilla strip.

Served over a roasted garlic Alfredo sauce with flash fried spinach and garnished with crips Parmesan crumbles.

100% Angus beef, grilled and served with the works on an onion kaiser roll with shoestring french fries.

Topped with Parmesan cheese.

Basket of house made thin onion rings.

Truffled hand cut steak fries topped with Parmesan cheese.

Garnished with fresh Chantilly cream and a michelletes cookie.

Served with house made cinnamon ice cream, toffee caramel sauce, walnuts, fresh Chantilly cream and a cookie.

Finished with a cashew dutch crumb, caramel sauce and vanilla bean ice cream.

Served with a chocolate michelletes cookie.