Baked in? an onion cup with gruyere cheese and fresh crouton.

Oven-roasted chicken breast served over mixed greens topped with cashews, black olives, and plum tomatoes, scallions, and served with a curried yogurt dressing.

Mixed greens tossed with toasted pecans, sundried cherries, Gorgonzola cheese, and balsamic vinaigrette.

Prawns marinated with garlic, lemon, and extra virgin olive oil. Romaine lettuce, avocado, and tomato in a Dijon dressing.

Baby spinach topped with mushrooms, red onion, hard-boiled eggs, sundried cranberries, and tossed with a walnut sherry vinaigrette dressing.

Mixed greens topped with roasted chicken, bacon, tomato, hard-boiled egg, Swiss and Gorgonzola cheese.

Locally grown sweet peppers and squash, portobello mushroom marinated with herbs and olive oil served warm with feta cheese over mixed greens and balsamic vinaigrette.

Large shrimp? and lump crab meat tossed with avocado, tomato, cumber, and lemon dill vinaigrette served over baby mixed greens.

Filet mignon medallions on top of mixed greens, feta cheese, artichoke hearts, tomato, kalamata olives, and toasted pine nuts, tossed in a basil vinaigrette.

Sauteed with garlic, butter, olive oil, plum tomatoes, and fresh spinach served on top of fettuccine pasta.

With mushroom demi-glace, served with roasted garlic mashed potatoes and sauteed vegetables.

Sauteed pork tenderloin on grilled sliced tomato with fresh mozzarella served with roasted potatoes and fresh vegetables.

Sauteed with lemon, capers, chardonnay wine, and fresh parsley, served with rice pilaf and fresh vegetables.

Sauteed chicken breast with leeks, mushrooms, and tarragon in a light wine sauce, served with rice pilaf and fresh vegetables.

Cheese-filled? pasta simmered in a tomato cream sauce, topped with crabmeat and fresh basil.

Slow-cooked for hours then simmered in our apple cider vinegar bbq sauce. Served on a kaiser roll with cheddar cheese.

With sweet peppers and onions, fontina cheese, and grilled sliced tomato served on focaccia with roasted garlic aioli.

Served with avocado, lettuce, and tomato. On a whole wheat bun with Monterey Jack cheese.

Grilled chicken, avocado, diced tomato, roasted sweet peppers, and fresh mozzarella cheese rolled in a low carb flour tortilla, served with Caesar salad.

1/2 pound lean ground beef grilled to your liking with choice of cheddar or Swiss cheese, garnished with lettuce, tomato, and red onion.

Sliced smoked turkey breast, bacon, tomato, and avocado. With Swiss cheese, leaf lettuce, and mayonnaise.

Topped with tomato, caramelized onion, mushrooms, and provolone cheese. Served on ciabatta bread, and Dijon mayonnaise.

Shaved sirloin grilled with sweet peppers, mushrooms and onions, provolone cheese. Served on a pretzel roll.

Thinly sliced corned beef with sauerkraut, Swiss cheese and 1000 Island dressing grilled on marble rye.

Baked in? an onion cup with gruyere cheese on top of a fresh crouton.

Lettuce wraps oven roasted tandoori chicken breast wrapped in green, leaf lettuce with sand julian vegetables. Bound with a curried aioli.

Sauteed with garlic, butter, olive oil with fresh herbs and mushrooms, served over freshly toasted crostini bread.

Jumbo lump crab and gulf shrimp on top of a tomato bruschetta. Served in a chilled martini glass.

Lightly breaded zucchini layered with fresh mozzarella, tomato, prosciutto, and portobello, with vodka dill cream sauce.

3 mini veal patties stuffed with spinach, feta cheese, and sundried tomatoes, served with gardener vegetables.

Grilled then topped with Gorgonzola cheese, roasted peppers, pine nuts and drizzle with balsamic vinaigrette.

Marinated then? grilled, served with a shoyu ginger glace.

Flash seared gulf shrimp, served on grilled pineapple with plum sauce.

Romaine lettuce tossed with our house-made Caesar dressing, croutons, and Parmesan cheese.

Field greens tossed with toasted pecans, sundried cherries, Gorgonzola cheese, and balsamic vinaigrette.

Filet mignon medallions served on top of mixed greens, feta cheese, artichoke hearts, tomato, kalamata olives, and toasted pine nuts, tossed in a basil vinaigrette.

Prawns marinated in garlic, lemon juice, and olive oil, served over mixed greens, tomatoes, tossed with avocado basil vinaigrette dressing.

Mixed greens topped with roasted chicken, bacon, tomato, hard-boiled egg, avocado, Swiss and Gorgonzola cheese and your choice of dressing.

Salmon seasoned? with Cajun and grilled served over arugula salad, topped with tomato, cucumber, hearts of palm, and lemon vinaigrette dressing.

Semi boneless skin-on breast of chicken sauteed with olive oil, leeks, mushrooms, garlic, rosemary, and chardonnay wine sauce.

Encrusted with caraway seed and Dijon mustard, pan-seared. Served on a bed of roasted sweet peppers and caramelized onions with a red wine demi-glace.

Sauteed with artichoke hearts, mushrooms, plum tomatoes, fresh basil, and kalamata olives in a light white wine sauce.

Locally grown sweet peppers, squashes, and portobello mushroom sauteed with plum tomatoes, and garlic tossed with fettuccini pasta and Parmesan cheese sauce.

Grilled with caramelized Spanish onions, Roquefort butter, with bordelaise sauce.

Sauteed in light garlic butter with fresh spinach and mushrooms. Reduced with cream and white wine served over penne pasta.

Swordfish steak grilled to perfection glazed with fresh basil pesto served with a shallot and saffron cream sauce.

Marinated with olive oil, garlic, and fresh herbs and roasted with Parmesan cheese, served over creamy tomato risotto.

Grilled to your liking, served with caramelized mushrooms and roasted garlic in a port wine demi-glace.