The Left Bank

of tomato, cucumber, red onion, fresh milk mozzarella and mesclun greens served with white balsamic - dijon vinaigrette

with smoked salmon, over mesclun with avocado, marinated tomatoes and a creamy wasabi-caper dressing

greens topped with crisp warm goat cheese wontons, fresh beets, raspberry vinaigrette, macadamia nuts, and aged balsamic syrup

of greens, crisp wontons, avocado, cucumber, carrots and radish sprouts with miso-sesame vinaigrette

artichoke hearts layered between tomato, fresh milk mozzarella, basil leaves and roasted pepper with greek style vinaigrette

for two - warm gorgonzola cheese fondue, served with beef tenderloin, focaccia points, portobello fries and asparagus spears

with artichoke stuffing and port wine green peppercron sauce

tartare - sashimi grade raw tuna with sriracha chile aioli, cilantro and ginger on warm sushi rice with nori and crisp wontons and sesame - soy drizzle

shrimp on artichoke bottoms with baked goat cheese, citrus vinaigrette and baslamic syrup on a bed of greens

peppers baked in san marzano tomato sauce with asiago cheese and shredded basil

with tomato-corn and jalapeno salsa and creole remoulade

wrapped jumbo prawn served over creamy polenta with a warm grape tomto vinaigrette

stack layered between crisp wontons with sauteed bok chop bean sprouts and mushrooms, served with a warm Asian vinaigrette

tenderloin skewers with horseradish cheese fondue and portobello fries

layered with ricotta, marinated plum tomatoes, basil leaves fresh mozzarella and portobello mushrooms

with chorizo sausage

fresh pasta rolled with spinach, roasted vegetables, rosemary chevre cheese served with a sundried tomato cream

served with a grand marnier - fresh cranberry sauce and chevre mashed potatoes

steak topped with sauteed greens, balsamic tuscan bread

beef tournadoes with a rich mushroom ragout, applewood smoked bacon and horseradish cheese

filet of salmon baked and topped with slilced tomato, roasted red onion, artichoke and toasted bread crumbs

breaded chicken cutlets topped with arugula, avocado, cucumber and tomato salad with miso vinaigrette and gorgonzola cheese

chicken, chorizo, mushrooms, oven dried tomatoes, and fresh basil

plum tomato sauce and fresh basil

linguini tossed with fresh seafood in a light shellfish tomato broth with garlic, wine, olive oil, and leeks, garnished with egg dipped artichoke hearts and parmesan slivers

spinach, garlic, red peppers and mushrooms in a romano cream sauce with toasted bread crumbs

with grilled steak au poivre tossed in a marsala wine sauce with wild mushroom, roasted red onion, sweet peppers and asiago

arrabbiatta san marzano sauce with crushed red pepper, vodka and prosciutto

with sauteed banana peppers

with fried calamari

tossed with lobster, shrimp and crabmeat served in a shellfish brandy cream with julienne vegetable arugula and tarragon

plum tomatoes, fresh milk mozzarella, and basil with whole roasted garlic

spinach, artichokes, marinated plum tomatoes, feta, mozzarella and kalamata olives

chicken, basil pesto, portobello, mozzarella and gorgonzola

chorizo, cilantro pesto fresh tomato salsa, roasted banana peppers, cheddar and jack cheese

parma prosciutto, roasted red peppers, asparagus, fontina cheese and roasted garlic

garlic or hot banana peppers on request