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Romaine lettuce, gorgonzola, roasted red peppers, tomato, cucumber, sliced olives, red onion
Fresh spinach tossed with three types of pears, caramelized walnuts, red onion, and gorgonzola
Mesclun and arugala mixed with roasted beets, caramelized walnuts, and dried cranberry
Miso marinated sea bass broiled to perfection, served alongside house pickled ginger and asian radish
Pan seared diver scallops, finished with caper butter sauce and topped with a tomato chutney
Fresh ahi tuna loin, crusted with chef's favorite five spice blend, pan seared, served with an asian tomato relish and pickled radish
Marinated swai, tossed in flour, seared and finished with roasted corn relish and cilantro crème fracie
Jumbo shrimp stuffed with lump crab meat and finished with a cream sauce, served alongside rice pilaf
Broiled salmon, topped with a pico de gallo and served alongside a roasted corn and black bean salsa
Marinated baby octopus grilled to perfection and paired with grilled squid, finished with fresh lemon and lime wedges
Slow cooked risotto, tossed with chefs three cheese blend, shaved black truffles, pan fried and garnished with aged parmesan
crispy diced potatoes tossed in a sriracha aioli and finished with crunchy pancetta and sliced scallions
Sauteed shrimp and avocado lightly seasoned on a bed of sliced tomato and romaine
Crispy flatbread cooked to perfection, served with a bechamel sauce, diced pancetta and two eggs sunny side up with fresh baby arugula
Grilled portobello caps sandwiched between fresh mozzarella, grilled asparagus, plum tomato, cut in triangular pieces and garnished with a balsamic reduction
House made wet rubbed jerk wings, grilled to perfection served alongside a jamaican style mango chutney
Long stem artichoke hearts marinated and grilledto perfection, served with a garlic & herb aioli
Garlic & rosemary marinated american lamb chops, grilled to a perfect medium rare and served with a tzatziki sauce and mint basil pesto
Braised marinated pork belly, glazed with apple cider bbq glaze, finished with crispy pork skin and seasonal greens
House blend of pork, prime beef and veal stuffed with fresh seasoned ricotta and mozzarella
Teriyaki marinated skirt steak, served alongside a purple garlic mashed potato
Chef made ricotta ravioli, slow braised beef short rib ragu and garnished with basil oil