Troppo

Julionned portabella caps in tempura batter with white truffle oil and horseradish sour cream.

Seared, marinated tuna served with mango salsa, wasabi and soy.

Shiitake bok choy and carrot rolls served with sweet Thai chili sauce.

Lightly fried and tossed with mango salsa, spicy sweet chili sauce and baby spinach.

Wonton wrappers filled with spinach and fresh mozzarella baked with bechamel and bread crumbs.

Three chops served with mint vinaigrette and olive tapenado.

Three prawns with absolut pepper cooktail sauce served up with fresh lemon and horseradish.

Sliced sirloin baked with two potato hash, spinach, roasted peppers and swiss.

Creamy fondue of smoked gouds and imported ale served with bread and fried wontons for dipping.

Lamb chops, spring rolls, cheese pot and calamari.

Roasted walnuts, crumbled gorgonzola, fresh sliced pears, avocado and mixed greens tossed with cherry vinaigrette.

Diced roms tomatoes, crumbled eggs, maple turkey, prosqiutto, english cucumbers, candied pecans, sundried cherrie, smoked gouda and finely chopped greens tossed with maple yogurt dressing.

Fresh crispy romaine heart with shredded parmesan tiny herbed croutons caesar dressing.

Julienned sirloin, grilled balsamic portabellas, sweet dill carrot sticks, sun dried tomatoes, crispy wonton ribbons crumbled eggs and baby spinach tossed with light balsamic vinaigrette.

Cocktail prawns, avocado, english cucumber, roma tomato, crumbled eggs and mixed greens tossed with louis VIII dressing.

Roma tomatoes, english cucumbers, pickled beets, kalamata olives, imported feta cheese, fresh oregano tossed with extra virgin olive oil and fresh lemon juice

Sliced roma tomatoes, basil chiffonade, fresh mozzarella and fresh cracked pepper drizzled with extra virgin olive oil and aged balsamic vinegar.

Grilled chicken breast, mango salsa, crispy wonton ribbons, grilled pineapple, roasted red peppers and black sesame seeds with mixed greens tossed with spicy peanut dressing.

Roasted chicken salad with cashews and red delicious apples served over mixed greens, fresh fruits and sprinkled with granols.

Roma tomatoes, english cucumber, pickled beets, kalamata olives, imported feta cheese, fresh oregano tossed with extra virgin olive oil and fresh lemon juice.

A lighter portion of your favorite salad with a cup of soup for a healthy, quick lunch - shrimp loins and grilled sirloin add $2.00.

Roasted walnuts, crumbled gorgonzola fresh sliced, avocado and mixed greens toasted with cherry vinaigrette.

Diced roma tomatoes, crumbled egg, maple turkey, prosciutto, english cucumbers, candied pecans, sun dried cherries, smoked gouds and finely chopped greens tossed with maple yogurt dressing.

Roasted chicken salad with cashews and red delicious apples served over mixed greens, fresh fruits and sprinkled with granole.

Fresh crisp romaine heart with shredded parmesan, tiny herbed croutons and caesar dressing.

Julienned sirloin, grilled balsamic portabella, sweet dill carrot sticks, sun dried tomatoes, crispy wonton ribbons, crumbled egg and baby spinach tossed with light balsamic vinaigrette.

Grilled chicken breast, mango salsa, crispy wonton ribbons, grilled pineapple, roasted red peppers and black sesame seeds with mixed greens tossed with spicy peanut dressing.

Sliced roma tomatoes, basil chiffonade, fresh mozzarella and fresh cracked pepper drizzled with extra virgin olive oil and aged balsamic vinegar.

Grilled shaved maple turkey on rye with swiss, thousand island and coleslaw.

Grilled portabella on grilled spinach and feta bread with monterey jack, tomato and sprouts.

Grilled chicken breast on a kaiser roll with apple wood smoked bacon, roma tomato, honey mustard and lettuce.

Fresh, wild salmon on bill onion bread with creamed dill cucumbers, fresh roma tomatoes and sprouts.

Thinly pounded chicken breast or eight ounce ground sirloin your choice of smoked gouds, swiss or smoked cheddar.

Thinly pounded chicken breast or eight ounce ground sirloin your choice of smoked gouds, swiss or smoked cheddar.

One half pound of chipotle glazed ground sirloin chargrilled to temperature, adorned with caramelized onions, smoked gouds, smoked cheddar and applewood smoked bacon.

Seared, marinated tuna and two potato hash served with mango salsa, wasabi and soy.

Grilled chicken and portabella served over wild mushroom ravioli tossed with alfredo sauce and asiago cheese.

Grilled chicken with roasted red peppers and penne pasta tossed with spicy Thai chili coconut cream.

Five ounce filet served with zip sauce and gorgonzola whipped potatoes.

Sliced sirloin baked with two potato hash, spinach, roasted peppers and swiss topped with balsamic tar.

Tillamock smoked cheddar and bourson cheeses tossed with penne topped with a cheddar bread crumb crust.

Two mini boneless pork chops with chipotle honey glaxe served with tillamook smoked cheddar and bourain cheeses tossed with penne and baked with a golden crust of cheddar and bread crumbs.

Served with zip sauce and gorgonzola whipped potatoes.

One pound dalmonico encrusted with peppercorn and served with portabella tempura, asiago mashed potatoes and horseradish sour cream.

Grilled ocean salmon, glazed with sweet cilantro and chipotle sauce with roasted sweet potato hash and asparagus.

Fresh snap peas sauteed with garlic and prosciutto tossed with asiago cream sauce over penne.

Grilled tenderloin seared ahi tuna, mashed potatoes, matchstick vegetables, zip sauce and peanut sauce.

Pan fried portabella stacked with marinara, mozzarella cheese and eggplant over wild mushroom ravioli.

Fourteen ounce espresso rubbed strip steak with bourbon demi glace and pumpkin sage ravioli.

Tomato, artichoke and fresh vegetables tossed with shimmering asiago cream sauce and penne pasta.

Roasted rack of lamb with matchstick vegetables tossed in mint vinaigrette and served over fried polenta cakes.

Thin pork medallions with sauteed Washington apples and hot damn schnapps, topped with crumbled blen cheese and roasted walnuts on gorgonzola whipped potatoes.

Thin chicken breast sauteed with portabellas and shallot in a rich marsala wine sauce over fettuccini.

Thin chicken breast sauteed with peaches and finished with peach cream sauce sprinkled with herbourin and candied pecans, served on brown rice.

Thinly pounded veal with artichoke capers button mushrooms and pinot griggio butter sauce served over asiago mashed potatoes.

Sesame coconut marinated ahi tuna with peanut sauce, matchstick vegetables and cashew fried rice.

Florida red snapper seared with a cornmeal crust topped with olive tapanade and served over fried polenta cakes with matchstick vegetables.

Applewood smoked bacon wrapped prawns on a pile of wilted spinach water chestnuts, roasted garlic served with whipped potatoes and a pool of lemon béchamel.

Herb rabbed grilled swordfish with an italian tomato succotash of zuccinni, squash, cippolinni onion and asparagus.

Seared scallops tossed with grilled eggplant, roms tomatoes, roasted bell peppers, wilted greens and topped with balsamic tar fresh lemon zest and a spritz of white truffle oil, served with whipped potatoes.