Sauteed jumbo lump crab cakes over baby greens topped with roasted pepper cilantro salsa.
Sauteed with roasted tomatoes, capers, kalamata olives, garlic and extra virgin olive oil. Topped with shaved Parmesan cheese.
Served with a wasabi cream and teriyaki dipping sauce.
Caramelized onions in a rich beef broth topped with a herb crouton and melted cheeses.
Made with Belgium endive, radicchio and a white balsamic vinaigrette.
Romaine lettuce tossed with Parmesan, croutons and our egg-less Caesar dressing.
Made with Burrata, crispy prosciutto and lemon ginger vinaigrette.
Goat cheese, walnuts and baby greens with a balsamic vinaigrette.
A seasonal mix of baby lettuces and field greens. Tossed with blue cheese vinaigrette and garnished with tomato and cucumber.
Arborio rice simmered with pan seared sea scallops, spinach, wild mushrooms, pancetta and fresh herbs.
Chicken, shrimp and sea scallops, sauteed with spicy andioulle sausage and bell peppers in a light tomato sauce over linguine.
Made with Thai ginger lime glaze.
Slow simmered beef short ribs, served over mashed potatoes.
Fresh made pumpkin ravioli with sage brown butter, toasted hazelnuts and Gorgonzola cheese.
Made with wild mushrooms, roasted garlic, fresh sage and a Madeira wine demi glace.
Made with bacon and caramelized onions.
Made with roasted shallots, fresh thyme and balsamic demi glace.