Own this business? Learn more about offering online ordering to your diners.
goat cheese crumbles, dried cranberries & candied pumpkin seeds tossed in an organic spring mix with lemon vinaigrette
anchovies available for an additional price
goat cheese fritters served over sauteed garlic arugula with toasted pine nuts
grilled chicken served on boston bibb lettuce with tortilla croutons, choice of lemon bleu cheese dressing or citrus honey mustard vinaigrette
salmon with a lemon vinaigrette accompanied with a petite spring salad mix
pan seared scallops with rice noodles & a tomato bacon sauce
accompanied by chef's choice of sauce, paired with a caesar salad
seasoned vegetables, chick peas & white cheddar cheese in a spinach herb wrap
smoked turkey sandwich with caramelized onions, apples & homemade maple herb mayonnaise
accompanied by shoestring fries
served with petite salad & rosemary vinaigrette dressing
side of au jus
prepared with toasted sunflower seeds, apples & golden Raisins on a toasted croissant
shrimp and scallops with seasoned vegetables & a sour cream spread in a sun-dried tomato tortilla
with bearnaise and a side salad with balsamic vinaigrette
choice of house salad or soup, choice of entree, choice of house wine, finished with a choice of the following: Vanilla creme brulee, raspberry sorbet with fresh berries, or add an additional $2 for chocolate mascarpone strudel
4 oz. of thin veal sauteed with a tomato caper cream sauce
finished with a sun-dried tomato cream sauce
5 oz. angus beef filet finished with a gorgonzola bordelaise (not available with prix fixe)
pan seared blackened catfish served over rock shrimp parmesan grits
prepared with lemon wild rice and a rosemary apple cider demiglace
served over tomato bacon rice noodle pasta
fresh jumbo lump crab cake finished with a grape buerre blanc
9 oz. Veal chop with a ginger, horseradish, barbeque demi-glace
free range chicken sauteed with wild mushrooms, sage, garlic, and cajun seasoning
8 oz. Angus beef filet finished with a gorgonzola bordelaise
pan seared blackened catfish served over rock shrimp parmesan grits
finished with green onion lemon buerre blanc
paired with garlic risotto
served over shrimp parmesan grits
tenderloin prepared with lemon wild rice and a rosemary apple cider demiglace
bibb lettuce tossed with candied walnuts and blue cheese crumbles, drizzled with an Asian pear shallot vinaigrette
finished with a parmesan crisp: Anchovies additional $2
goat cheese crumbles, dried cranberries & candied pumpkin seeds, tossed in an organic spring mix with lemon vinaigrette
succotash with corn, lima beans, tomatoes, and red peppers; Topped with a shrimp and garlic cream sauce
snow crab, presented outside the claw, sauteed in a garlic risotto
fresh jumbo lump crab cake served with a petite arugula salad, topped with a tomato caper cream sauce
brie warmed in oven served with petite French bread and raspberry sauce
sauteed escargot, pernod, shallots and tarragon; topped with bread crumbs and garlic