With a spicy apricot glaze and served over corn salsa.
Chopped filet mignon tossed with house spices and green peppercorns, served with toast points and a fresh quail egg.
Served over black bean and avocado salsa, with a homemade BBQ sauce.
Made with fresh lobster meat and smoked gouda and cheddar cheese.
With a sauvignon blac buerre blanc.
Sauteed with garlic, roasted tomatoes and basil in a white wine broth.
Petite filet with caramelized shallots and garlic aioli. Ahi-tuna steak: with wakame and wasabi soy drizzle. Marinated portabella mushroom with melted mozzarella.
Served on homemade elephant garlic chips with a horseradish aioli.
Two ground filet mignon sliders topped with fresh lobster meat, avocado, melted smoked gouda cheese and a tarragon aioli.
Fresh zucchini, yellow squash, roasted red peppers, eggplant, tomato and red onion, grilled and layered with homemade fresh mozzarella, topped with a pomegranate balsamic glaze.
Mixed greens, cucumber, cherry tomatoes and red onion with a balsamic vinaigrette.
With fresh local shiitake, oyster and cremini mushrooms.
With sliced pears, candied walnuts, warm bleu cheese croutons and a raspberry vinaigrette.
With homemade bleu cheese dressing and crispy bacon bits.
Grilled head of romaine with garlic croutons, shaved parmesan cheese and a homemade caesar dressing.
Our prime beef burger topped with smoked gouda, sliced avocado, fresh Maine lobster meat and a tarragon aioli.
Topped with caramelized onions and fresh mozzarella.
With cherry peppers, onions, cajun rub and cheddar cheese.
Marinated roasted kurobuto pork, prosciutto, Swiss and Dijon aioli on a bullet roll with local dill pickles.
Grilled zucchini, eggplant, yellow squash, roasted peppers and tomato with fresh mozzarella and a balsamic glaze.
Grilled strip steak, sauteed kale and gorgonzola with roasted garlic aioli.
Fresh lobster served on a bullet roll with micro greens, avocado and homemade aioli.
With seaweed salad and a soy wasabi drizzle.
Petite filet slider: caramelized shallots and garlic aioli. Ahi tuna steak slider: wakame and wasabi soy drizzle. Marinated portabella mushroom slider: melted mozzarella.
Topped with roasted red peppers, fresh mozzarella and pesto.
Jumbo shrimp, applewood bacon, avocado and tarragon aioli.
18 oz.
12 oz.
24 oz.
10 oz.
Drizzled with a soy wasabi glazeand served with ginger couscous and sauteed local vegetables.
A four cheese-filled tortellini, sauteed with peas and sweet Italian sausage in a brandy cream sauce.
Bacon and homemade onion rings.
Seared on a cast iron skillet, topped with a homemade au poivre and served with caramelized brussel sprouts and truffle risotto.
16 oz. Wet-rubbed with garlic and fresh herbs, topped with a red wine reduction and served with roasted garlic mashed potatoes and grilled asparagus.
Tuscan marinated 1/2 chicken, seared on a cast iron skillet, served with oven roasted potatoes and grilled asparagus.
Served with a roasted tomato, fresh basil white wine sauce with roasted garlic mashed potatoes and grilled asparagus.
With a blueberry port wine reduction, served with rice pilaf and grilled asparagus.
Roasted on a cedar plank and served with a rice pilaf and grilled asparagus, topped with a balsamic reduction.
Served with oven roasted potatoes and grilled asparagus.
With prosciutto and golden raisins in a pernod cream sauce, served over truffle risotto.
