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Crisp blend of greens, diced tomatoes, cucumbers, cheddar and Gorgonzola cheeses, avocado, diced grilled chicken, bacon, a sliced hard-boiled egg and a choice of dressing.
Crisp mixed fresh greens, tomatoes, Kalamata olives, cucumbers, feta cheese, anchovies, sweet peppers and onions. Served with Greek dressing.
Crisp salad greens tossed with sliced apples, pecans and Gorgonzola cheese. Served with our shallot vinaigrette.
Traditional hearts of romaine and homemade croutons tossed with Caesar dressing.
Arugula, navel oranges, farro, hazelnuts, a special ricotta cheese and extra virgin olive oil.
Mixed greens, goat cheese, caramelized pecans, extra virgin olive oil and a balsamic glaze.
Fresh burrata cheese, colorful cherry tomatoes and basil drizzled with extra virgin olive oil.
Paper thin pork tenderloin, lightly dusted and pan seared. Served over house made spaetzle and crowned with lemon
Beef tenderloin tips sauteed in our special mushroom sauce served over egg noodles and topped with a dollop of sour cream.
A hand trimmed 12 oz. steak, pepper crusted au poivre style. Served with a brandy cream sauce, fingerling potato hash and seasonal vegetables.
Marinated and fresh herb crusted 8 oz. skirt steak with a red wine reduction sauce served with fingerling potato hash.
Slow-roasted beef brisket in its natural au jus with caramelized onions. Topped with a house-made jumbo onion ring and served with fingerling hash and seasonal vegetables.
Slow braised in an enhanced au jus and finished with a pinot grigio reduction sauce served with crispy mascarpone risotto and seasonal vegetables.
Tender chicken breast, pan-seared in a garlic, oregano and white wine sauce with peas served with vesuvio-style potatoes.
A lightly breaded chicken breast baked with mozzarella cheese and marinara sauce served over cappellini pasta.
Eggplant rotollo stuffed with fresh spinach, ricotta, Parmesan and Romano cheeses. Baked under a blanket of mozzarella cheese and a light marinara sauce. Served with cappelini pasta.
al dente linguini, shrimp and broccoli sautéed in garlic and olive oil
Handmade ricotta dumplings, tossed with a basil tomato sauce and baked with imported cheese
Sauteed king cut salmon filet roasted under a honey ginger teriyaki sauce and crowned with a tropical chutney served with jasmine rice.
Creamy risotto infused with a vodka tomato cream sauce and portabella mushrooms topped with pan-seared gulf shrimp.
Fresh tilapia fillet, pan seared under a light egg wash with garlic and a lemon butter sauce
Call for today's selection
Call for today's selection
Crisp blend of greens, diced tomatoes, cucumbers, cheddar and Gorgonzola cheeses, avocado, diced grilled chicken, bacon, a sliced hard-boiled egg and a choice of dressing.
Grilled chicken breast and hard-boiled eggs on a bed of hearts of romaine with Parmesan cheese and Caesar dressing.
Crispy greens, tomatoes, cucumbers, Gorgonzola cheese, bacon, chicken and pasta tossed with our shallot vinaigrette.
Mixed greens, goat cheese, caramelized pecans, extra virgin olive oil and a balsamic glaze.
Fresh burrata cheese, colorful cherry tomatoes and basil drizzled with extra virgin olive oil.
Arugula, navel oranges, farro, hazelnuts, a special ricotta cheese and extra virgin olive oil.
Beef tenderloin tips sauteed in our special mushroom sauce served over egg noodles and topped with a dollop of sour cream.
Marinated and fresh herb crusted 8 oz. skirt steak with a red wine reduction sauce served with fingerling potato hash.
Slow-roasted beef brisket in its natural au jus with caramelized onions. Topped with a house-made jumbo onion ring and served with fingerling hash and seasonal vegetables.
Tender chicken breast, pan-seared in a garlic, oregano and white wine sauce with peas. Served with vesuvio-style potatoes.
A lightly breaded chicken breast baked with mozzarella cheese and marinara sauce served over cappellini pasta.
Eggplant rotollo stuffed with fresh spinach, ricotta, Parmesan and Romano cheeses. Baked under a blanket of mozzarella cheese and a light marinara sauce. Served with choice of pasta.
Creamy risotto infused with a vodka tomato cream sauce and portabella mushrooms topped with pan-seared gulf shrimp.
Lean sliced corned beef, sauerkraut, Swiss cheese and 1000 Island dressing. Served on grilled rye bread.
Grilled hamburger with caramelized onions and melted American cheese. Served on grilled rye bread.
Slow-roasted pork shoulder, smothered in the chef's own BBQ sauce. Served on a toasted bun.
A generous portion of gyro meat off the spit. Served with a warmed pita, tzatziki sauce and a Greek salad.
Warm white albacore tuna salad with melted American cheese. Served on grilled rye bread.
Grilled chicken breast with tomatoes and fresh mozzarella. Served on a pretzel hoagie roll.
Balsamic-marinated portobello mushroom, peppers, spinach, tomatoes and melted mozzarella. Served on a pretzel hoagie roll.
8 oz. steak grilled with mushrooms and caramelized onions. Served on garlic french bread.
Grilled chicken breast, Asiago cheese with wilted mixed greens and tomatoes.
A 1/2 lb. burger with tomatoes, a fried egg, bacon, grilled onions, mixed greens, a chipotle aioli, an melted pepper jack cheese.
Turkey, bacon, guacamole, pepper jack cheese, lettuce and tomatoes with a chipotle aioli.
Turkey, bacon, Swiss and American cheeses, lettuce, tomatoes and mayonnaise.