Lightly fried calamari served with our aioli tartar pepper sauce.
6 large snails cooked in a vin santo garlic wine sauce.
Jumbo lump crab meat mixed with our own spices then pan fried and served with our roasted pepper aioli sauce.
Sautéed mussels in a garlic Tomato-Basil wine broth.
Thin sliced raw fillet of beef topped with fresh sleeves of parmigiano reggiano and drizzled with truffle oil.
Grilled Italian garlic bread, served with fresh roma tomatoes, seasoned olive oil and basil.
Fresh mozzarella and organic tomatoes sprinkled with extra virgin olive oil and fresh basil.
Shrimp, mango salso sweet chilli sauce, mozzarella.
Oven baked fresh goat cheese on top of a grilled toscana crouton, served on a bed of spring mixed salad with a lemonlime poppy seed vinaigrette.
A baked dip of spinach and artichoke hearts, roasted garlic, Parmesanand cream cheese served on a bed of grilled tuscan bread.
Sausage, onions, peppers, mozzarella.
Thinly cut, Hand-Breaded and lightly fried calamari served with our aioli tartar pepper sauce.
Spinach, feta, pesto, mozzarella.
Fresh mozzarella and organic tomatoes sprinkled with extra virgin olive oil and fresh basil.
Shrimps, mango salsa sweet chili sauce, mozzarella.
Sautéed jumbo mussels in a garlic Tomato-Basil wine broth.
Seasonal salad with asparagus, sliced apples, pearsand tomatoes topped with an herb crusted breast of chicken finished in a raspberry mango dressing.
Romaine lettuce tossed in our homemade balsamic dressing, topped with grilled chicken gorgonzola and walnuts.
Made from scratch garlic cream bisque accented with Maine lobster and shrimp, finished with a hint of cognac.
Fresh tossed seasonal lettuce, tomatoes, carrots and cucumbers topped with sliced grilled fillet steak. Finished in traditional Italian fashion with extra virgin olive oil and shaved parmigiano reggiano.
Romaine salad tossed in our Parmesan cheese vinaigrette with tomatoes, artichokes, then topped with grilled bacon slices and fresh Gorgonzola cheese.
Seasonal salad with artichoke roasted red peppers, black olives and caramelized onions topped with pan fried walleye pieces dusted in Cajun seasoning and served with a spicy tartar sauce.
Wild mushroom soup.
Fresh grilled vegetable soup.
Fresh tossed romaine lettuce in our creamy homemade Caesar dressing.
Fresh romaine salad tossed in our Parmesan cheese vinaigrette with onions, tomatoes, artichokes, then topped with grilled bacon slices and fresh Gorgonzola cheese.
An oven tossed 8 oz. salmon filet atop our World-Class Caesar salad.
Baby spinach in balsamic dressing with toasted almonds, fresh pears, parmigiano reggiano and honey.
Sautéed shrimp, romaine lettuce, fresh tomatoes, asparagus, artichokes and mushrooms balanced with a "Monte Carlo" dressing.
Seasonal salad with feta cheese, tomatoes, red onions, cucumbers and olives topped with a herb crusted chicken breast.
Fresh grilled vegetable soup.
Fresh spinach topped with grilled maple bacon, walnuts, mushrooms, tossed in balsamic lime dressing then sprinkled with blue cheese crumbles.
Fresh tossed lettuce, carrots, cucumbers, croutons and tomato.
Made from scratch garlic cream bisque accented with Maine lobster and shrimp, finished with a hint of cognac.
Grilled chicken breast and romaine lettuce tossed in our Sun-Dried tomato garlic balsamic vinaigrette topped with Sun-Dried tomatoes, red onions, artichokes.
Cream of white beans and bacon soup.
Seasonal lettuce, caramelized onions, tomatoes, carrots and cucumbers topped with sliced grilled beef tenderloin steak, basil vinaigrette and shaved parmigiano reggiano.
Ciabatta bread filled with ham and melted spicy mozzarella cheese.
Ciabatta bread filled with slow roasted roast beef, caramelized onions, mustard and fontina cheese.
1/2 panino of your choice and soup of your choice or house salad.
Grilled ground buffalo burger topped with goat cheese, roasted red peppers, relish.
Ciabatta filled with chicken breast smothered and baked in our marinara sauce with mozzarella cheese.
Tenderloin steak, goat cheese, caramelized onions, mushrooms and spinach.
Bacon, lettuce and tomato combined with aioli, mozzarella and shredded Parmesan cheese.
Ciabatta bread topped breaded chicken breast, tomatoes, romaine lettuce, fresh mozzarella and basil mayo.
Beef, ham and bacon garnished with lettuce, tomatoes and shredded mozzarella cheese with our bistro sauce.
Ciabatta bread filled with mozzarella, tomatoes and basil.
Ciabatta bread filled with roasted chicken, roasted tomatoes, lettuce and bacon.
Cajun chicken, onions, peppers, tomatoes with a Cajun ranch sauce.
Jumbo shrimp and fresh crab meat sautéed with tomatoes, garlic, spinach, finished in a light crab Alfredo sauce.
Sautéed jumbo scallops in a roasted red peppers Sauternes sauce served on a bed of angel hair.
Chicken sautéed with crushed red peppers, onions, peppers and garlic, finished in a spicy marinara sauce.
Sautéed wild mushrooms, zucchini and broccoli, finished in a wild mushrooms ragu sauce.
Large tortellini stuffed with 6 cheeses then tossed with mushrooms and garlic in an infused Butter-Sage mascarpone sauce.
Fettuccini tossed with wild mushrooms, asparagus, onion, garlic, crème fraiche, black truffle butter and parmigiano reggiano.
Homemade gnocchi sautéed with chicken, garlic and mushrooms finished with a creamy tomato infused Gorgonzola sauce.
Black tiger shrimp, freshly sliced mushrooms, tomatoes and pan sautéed chopped garlic, tossed with angel hair pasta and fresh basil in a white wine butter sauce.
Black tiger shrimp, grilled sliced chicken, tomatoes, peppers, onions and sliced mushrooms tossed with penne pasta in our cayenne pepper parmigiano cream sauce.
Sautéed shrimp, calamari, octopus, clams and mussels in a mild spicy tomato basil sauce.
Maine's lobster meat and shrimp sautéed with mushrooms, sun-dried tomatoes, asparagus and garlic, finished in a brandy lobster sauce.
Large tortelloni stuffed with 6 cheeses tossed with mushrooms, roasted red peppers fresh basil and finished in a creamy absolute vodka sauce.
Chicken sautéed with crushed red peppers, onion peppers, garlic and finished in a spicy marinara sauce.
Sautéed chicken breast tossed with fettuccini Alfredo.
Fresh seasonal vegetables sautéed in a light wine garlic creamy Alfredo sauce.
Sautéed chicken, bacon, ham, sausages finished in a spicy bolognese sauce.
Sautéed chicken with garlic, mushrooms and tomatoes finished in a creamy Gorgonzola sauce.
Sautéed sliced ham, fresh peas and garlic and then finished in a creamy carbonara sauce.
Homemade gnocchi sautéed with chicken, garlic and mushrooms finished with a creamy tomato infused Gorgonzola sauce.
Penne pasta tossed in a spicy chili infused olive oil with fresh basil, mushrooms and chicken.
Sautéed asparagus with garlic, walnuts and roasted red peppers, finished in a basil chive infused cream fresh.
Black tiger shrimp, grilled sliced chicken, tomatoes, green onions and sliced mushrooms tossed with penne pasta in our signature cayenne pepper parmigiano cream sauce.
Free-Range chicken breast stuffed with goat cheese, Sun-Dried tomatoes, spinach and garlic mousse then pan seared and served in a tomato basil cream sauce.
Tender layered veal cutlet sautéed with artichokes, mushrooms, roasted red peppers and pancetta bacon in a lemon butter chive sauce.
Sautéed pork loin stuffed with fresh apples and finished with champagne infused tarragon Demi-Glace sauce.
Slow roasted veal shank served on a bed of fresh mashed potatoes and topped with a veal reduction and wild porcini mushrooms sauce.
Grilled fillet beef medallion finished with porcini mushrooms in a black truffle Demi-Glace sauce.
Grilled lamb loin served on a bed of goat cheese, finished in a light Curry-Chive cream sauce.
Tender wild hare slow cooked with peppers, tomatoes, olives, onionsand garlic then finished in a robust cacciatore sauce.
Free-Range chicken breast sautéed with fresh mushrooms, garlic, roasted red peppers, black olives and artichokes in a lemon butter sauce.
Free-Range chicken breast Hand-Breaded in our special blend of seasonings, layered with asparagus and fresh crab meat topped with tarragon infused béchamel sauce.
Tender layered veal cutlet sautéed with wild mushrooms, garlic and onion finished with a veal Demi-Glace sauce.
Breast of mallard sautéed in grape seed oil with wild mushrooms, turnips, baby sweet carrots and spinach finished in a decadent grand marnier pomegranate sauce.
A traditional French bench mark. Free-Range chicken breast slow roasted with pearl onions, wild mushrooms, tomatoes, potatoes and bacon.
Tender chicken breast sautéed with onions, peppers, black olives and tomatoes then finished in light spicy tomatoes infused sauce.
Yellow fin tuna steak rolled in cracked black pepper, roasted red pepper brandy sauce.
Lobster, tarragon, mustard, wild mushrooms and English peas cooked in a lobster sauce.
Grilled salmon, spinach, tomatoes and artichokes in a light lemon wine sauce.
Grouper fillet crusted with walnuts and honey, artichokes, spinach, tomatoes and garlic, finished in a beurre blanc sauce infused with French vermouth.
Sea bass fillet, bold lobster brandy sauce with lobster, shrimp, mushrooms and garlic.
Tender chicken breast sautéed with sliced mushrooms, diced roma tomatoes and bacon in a lemon butter cream sauce.
Tender chicken breast sautéed with freshly sliced mushrooms, garlic, roasted red peppers, black olives and artichokes in a lemon butter sauce.
Tender chicken breast cooked in a mushroom marsala sauce.
Sautéed pork loin with fresh apples mushrooms and garlic and finished with a wine cider lemon sauce.
Tender chicken breast Hand-Breaded in a special blend of seasonings smothered and baked in our marinara sauce with mozzarella cheese on a bed of spaghetti.
Tender chicken breast sautéed with artichoke hearts, mushrooms and capers in a lemon basil cream sauce.
Marinated pork loin, beef tenderloin, tiger shrimp and lobster skewered grilled to perfection. Served with grilled tomato and basil culi.
Grilled rack of New Zealand lamb coated with our special seasoning and glazed with strawberries compote, served with a port wine reduction sauce.
14/16 Ounces USDA prime at its best. Deliciously juicy and well marbled for peak flavor.
Pan seared black Angus New York strip topped with sautéed wild mushrooms, onions, finished in a Gorgonzola sauce.
New York strip rolled in Fresh-Cracked pepper, finished in a shallot cognac cream sauce.
Bacon and blue cheese stuffed grilled chopped elk steak. Topped with sauteed mushrooms and onions served with allumette potatoes.
This USDA 16 Ounces hand cut steak, has a Full-Bodied texture that is slightly firmer than a rib eye.
Oven roasted 14 Ounces Black Angus rib eye finished with a truffle Dijon mustard cognac cream emulsion. Topped with maître d'hotel butter.
Fresh Atlantic salmon fillet sautéed with artichoke hearts mushrooms and capers in a crisp lemon cream sauce.
Sautéed tilapia with pancetta, mushrooms and tomatoes in a carbonara sauce.
Grilled tenderloin tail, served with French fries.
Grilled jumbo shrimp served with grilled vegetables with light tomato culi basil infused sauce.
Grilled pork loin with fresh apples, mushroom and garlic finished with a wine cider lemon sauce.
Fresh Atlantic salmon grilled to perfection.