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.