Please call the restaurant to ask what the soup of the day is!

Grilled salmon, tomatoes, mixed greens and black olive pesto on rosemary bread.

Chipotle marinated grilled chicken breast, melted mozzarella and mayonnaise on Italian.

Grilled chicken breast, bacon, melted mozzarella and basil aioli on ciabatta bread.

Thinly sliced prosciutto, sweet Gorgonzola, romaine and mayonnaise on Italian bread.

Grilled portobello, red onions, spinach, mozzarella and sun-dried tomato pesto on ciabatta bread.

Roasted pork tenderloin with spicy herbs, Asiago cheese and mayonnaise on Italian bread.

Homemade meatballs with marinara sauce and mozzarella cheese on toasted ciabatta bread.

A mixed greens salad with cucumbers, diced tomatoes, croutons and mushrooms. Served with an oregano balsamic vinaigrette.

Mixed greens, Gorgonzola cheese, poached pears, pine nuts and walnuts. Served with a walnut cream vinaigrette.

Baby spinach and sliced fresh peaches with goat cheese and caramelized macadamia nuts. Served with homemade raspberry vinaigrette.

Mixed greens, sliced fresh strawberries, dried cranberries and fresh beats julienne. Served with a light homemade rosemary Dijon dressing.

Fresh vine-ripened tomatoes, fresh mozzarella and chopped basil. Served with olive oil and balsamic vinegar.

Linguine sauteed with garlic in a light pesto cream sauce.

Penne pasta tossed with crushed red pepper and herbs in a chipotle tomato sauce.

Penne pasta sautéed with artichokes and mushrooms in an herb white wine cream sauce.

Linguine sauteed with vegetables and herbs in a vodka tomato cream sauce.

Bacon, onions and black pepper in a Parmesan and egg cream sauce.

Fettuccine with mushrooms, garlic, green peas and ham in a Bolognese cream sauce.

Homemade meatballs and marinara sauce with spaghetti.

Fettucine pasta with our homemade alfredo sauce

Grilled chicken breast topped with garlic, oregano and caper tomato sauce. Served with spaghetti and steamed vegetables.

Breaded chicken breast baked and topped with ham, mozzarella cheese and homemade marinara sauce. Served with spaghetti and vegetables.

Sauteed chicken breast lightly breaded and topped with a white wine, lemon and caper sauce. Served with spaghetti and steamed vegetables.

Pan-seared diced beef with mushrooms, carrots and artichokes in a homemade ragu sauce. Served with spaghetti and steamed vegetables.

Grilled 12 oz. rib eye steak served with mash potato and asparagus, topped with a mushroom demi glaze

Thinly sliced salmon topped with a caper, lemon white wine sauce. Served with spaghetti and vegetables.

Grilled tilapia topped with a caper, lemon, diced tomatoes, pine nut and pistachio white wine sauce. Served with couscous and steamed vegetables.

Breaded chicken breast baked and topped with ham, mozzarella cheese and homemade marinara sauce, Served with spaghetti and steamed vegetables.

Thinly sliced salmon topped with a caper, lemon white wine sauce, served with spaghetti and vegetables.

Toasted ciabatta bread topped with a marinated pomodoro mix of basil, Roma tomatoes, garlic and extra virgin olive oil.

Thinly sliced eggplant battered in egg, flour and Parmesan. Stuffed with ham and mozzarella and topped with a homemade marinara sauce.

Beef tenderloin thinly pounded out and served raw on a bed of arugula. Topped with mushrooms, aged Parmigiano Reggiano, extra virgin olive oil and lemon juice.

Lightly breaded and fried mixed calamari served with a choice of homemade marinara sauce, caper basil aioli or spicy chipotle sauce.

Maryland blue crab cakes with celery, corn and bell peppers. Served with a caper basil aioli and chipotle olive oil dressings.

A mix of delicious imported cheeses: Manchego, Gorgonzola dolce, Asiago and brie. Served with pears, walnuts and fresh grapes.

Maryland blue crab cakes with celery, corn, and bell pepper. Served with a caper basil aioli and a chipotle sauce

Homemade minestrone with mixed vegetables and pasta with chicken and beef broth.

Lasagna pasta baked with ham, mozzarella, Parmesan, bechamel and Bolognese meat sauce.

Potato pasta with pesto in a Gorgonzola cream sauce.

Potato pasta with Bolognese bechamel cream sauce.

Cannelloni pasta, ricotta, spinach and artichokes in a bechamel sauce.

Ravioli stuffed with lobster and squash in a saffron cream sauce.

Served with our homemade meat sauce.

Bacon, onions and black pepper in a Parmesan and egg cream sauce.

Clams, garlic, onions and zucchini in a light white wine cream sauce.

Clams, mussels, calamari, shrimp, scallops and fish in a light tomato sauce.

Diced chicken breast with artichokes, portobello mushrooms and Kalamata olives with a Marsala cream sauce.

Fresh mixed vegetables, white wine and extra virgin olive oil in a light tomato sauce.

Shrimp, garlic, onions and pistachios in a light pesto cream sauce.

Bacon, radicchio and mushrooms in a tomato cream sauce.

Eggplant stuffed with mozzarella in a marinara sauce.

Chicken breast served with fettucine pasta and our homemade alfredo sauce

Shrimp, white wine, red peppers and herbs in a chipotle tomato sauce.

Chicken with bacon and spinach in a vodka orange cream sauce.

White wine with olive oil, garlic, artichokes, capers, diced eggplant and olives.

Pan-seared beef tenderloin filet served with sauteed spinach, pine nuts, figs and bacon confit potatoes in a peppercorns brandy demi-glaze.

Pan-seared 12 oz. rib-eye served with a Gorgonzola demi-glaze, sauteed spinach and mashed potatoes.

Pan-seared 8 oz. beef tenderloin filet topped with mushrooms, Gorgonzola, potato crust, caramelized onions and red wine reduction demiglaze, served with bacon wrapped asparagus.

Grilled New Zealand lamb chops topped with a balsamic and mint reduction. Served with crispy cheese polenta and steamed vegetables.

Fresh vine-ripened tomatoes, fresh mozzarella and chopped basil served with extra virgin olive oil and balsamic vinegar.

Mixed greens, Gorgonzola cheese, poached pears, pine nuts and walnuts, served with walnut cream vinaigrette.

Baby spinach, sliced fresh peaches, goat cheese and caramelized macadamia nuts, served with homemade raspberry vinaigrette.

Diced romaine with roasted Yukon gold potatoes, diced bacon, boiled egg and Gorgonzola cheese. Served with granulated Dijon mustard dressing.

Arugula salad topped with a mixture of mushrooms sauteed in herbs and balsamic, aged Parmigiano Reggiano and extra virgin olive oil.

Fresh mixed greens with cucumbers, tomatoes, croutons, mushrooms and a balsamic vinaigrette.

Fresh romaine tossed with Parmesan, croutons and a homemade Caesar dressing.

Grilled tilapia with macadamia in a light roasted chipotle cream sauce. Served with linguine and steamed vegetables.

Pan-seared thinly sliced salmon fillet lightly battered in flour, egg and Parmesan. Topped with a caper, lemon and white wine sauce. Served with crispy spaghetti and vegetables.

Large pan-seared sea scallops prepared with an amaretto cream demiglaze. Served with asparagus and crispy polenta.

Pappardelle pasta sauteed with bell peppers, asparagus and lobster tail in a tomato vodka cream sauce.

Chicken breast breaded, baked and topped with ham, mozzarella cheese and homemade marinara sauce. Served with spaghetti and vegetables.

Sauteed chicken breast lightly breaded and topped with a white wine, lemon and caper sauce. Served with spaghetti and steamed vegetables.

Homemade tiramisu, sweet mascarpone cheese, brandy, walnuts, and angel food cake. Topped with un-sweetened coco and garnished with berries.

Chocolate cake with a chocolate ganache center with hints of orange, topped with chocolate syrup, fresh fruit, and powdered sugar.

Sweet mascarpone cheese served cold with fresh chopped fruit and topped with un-sweetened coco.

Traditional French vanilla custard with caramelized sugar on top, with a fruit garnish.