Choice of red pepper or sweet and hot sauce.

Spicy tea seared with edamame relish, Asian slaw, wasabi, and ginger.

Flash fried shrimp coated with a garlic cream sauce.

Sauteed with peppers, garlic, red onions and served with bearnaise sauce.

With roasted red pepper remoulade.

Open face on pumpernickel with boursin cheese, capers, diced red onions, chopped eggs, and citronette.

With French roquefort dressing.

Bacon, tomato, and blue cheese dressing.

Mixed greens with dried cherries, granny smith apples, bacon, toasted almonds, vella jack cheese, and honey mustard vinaigrette.

House Caesar dressing.

With pecan crusted goat cheese and jalapeno mango vinaigrette.

Romaine, spring mix, red cabbage, carrots, red onions, and cucumbers with ranch or balsamic vinaigrette.

Served with cremini mushroom risotto.

Sauteed with capers and lemon and served with basmati rice pilaf.

With dried cherry BBQ sauce, crispy onions, and yukon gold whipped potatoes.

Blackened and finished with mango butter, served with yukon gold whipped potatoes.

With orange teriyaki glaze, stir fried, vegetables, and basmati rice pilaf.

With garlic spinach saute, red beet coulis, basil oil, and yukon gold whipped potatoes.

With caramelized caper and fried parsley butter, spinach saute, and basmati rice pilaf.

With tarragon mushroom burre blanc and basmati rice pilaf.

With mango salsa and sweet corn cakes.

Beer battered fillet with crispy fries and tartar sauce.

Sauteed with mushrooms, sun-dried tomatoes, in a rosemary madeira sauce with yukon gold whipped potatoes.

With sweet and yukon gold potato gratin, sweet red onion relish.

Served on English muffins with roasted yukon gold potatoes, broccoli, and bearnaise sauce.

14 Ounces steak served with gratin potatoes, crispy onions, broccoli, and zip sauce.

8 Ounces steak served with yukon gold whipped potatoes, asparagus, crispy onions, and zip sauce.

Stuffed with spinach, artichoke hearts, peppers, onions, and Feta.

Sauteed, served with basmati rice pilaf and vegetable medley.

Prepared seared, fire roasted or grilled.

Served with basmati rice pilaf and vegetable medley.

With an orange teriyaki glaze and stir fried vegetables.

Served over angel hair pasta primavera.

Vegetarian risotto layered with sauteed vegetables.

With confetti rice pilaf.

With penne pasta, mushrooms, onions, peppers in a tomato basil sauce, then finished with roasted red pepper butter.

Tenderloin tips tossed with penne pasta, asparagus, roasted, mushrooms, and tomatoes in a roasted garlic cream sauce.

Chicken and mushrooms tossed in a creamy Parmesan sauce.

Chopped tender clams, white wine, olive oil, garlic, and herbs.

With sauteed onions and peppers, bacon, Swiss cheese, and ranch dressing.

With caramelized onions and whole grain mustard sauce.

With lettuce and tartar sauce.

Spinach, artichoke hearts, red onion, Feta and Mozzarella cheese.

Sliced chicken, red onions, bacon, and peppers.

Tomatoes, fresh Mozzarella, basil, and garlic oil.

Pepperoni, mushrooms, and Mozzarella cheese blend.

Fresh Mozzarella, prosciutto, and basil.

With fresh raspberries.

Apples baked in an earthenware pot with a crispy oatmeal topping, served with vanilla ice cream.

House-made chocolate brownie served with a scoop of vanilla ice cream, sanders hot fudge and toasted pecans.

Warm cinnamon toast bread pudding with creme anglaise and drizzled with caramel sauce.

Vanilla ice cream topped with sanders hot fudge, whipped cream, and toasted pecans.

Served with a scoop of vanilla ice cream.