Mixed greens, tomato, cucumber, olives, crumbled bleu cheese and vinaigrette.

Mesclun greens, pickled beets, daikon radish, shitake mushrooms and pear emulsion.

Grilled chicken over mixed greens with corn kernels and crispy crown noodles with ginger dressing.

Grilled jumbo shrimp over green leaf lettuce with artichoke hearts and cream balsamic vinegar dressing.

Kalamata olives, ring onions, feta cheese and seared pork tender loin.

Add 3 piece jumbo shrimp, haddock, salmon, chicken, hanger steak and pork lion for an additional charge.

Chopped mushrooms sautéed in herbed lemon cream. Served with toasted buttered rounds.

With a tangy seafood lemon vinegar barbecue sauce.

Served in tomato broth.

Served with minced herbs lemon garlic butter broth.

Sweet onions in a pie shell with saga bleu cheese souffle. Topped with Vermont cheddar cheese.

Over mixed greens and tomato with basil infused olive oil.

Apples and caramelized onions.

With blanched asparagus and goat cheese.

With naan bread.

Fresh virginia trout fillets sauteed served over jasmine white rice with a lime burre blanc.

Over jasmine rice in a spicy broth of green curry, coconut and sweet peppers.

North Atlantic salmon topped with mango salsa seared and served with vegetable.

Boneless chicken breast. Stuffed with feta cheese, spinach and roasted red bell pepper. Wrapped with applewood smoked bacon.

Sliced aged hanger steak marinated in makers mark bourbon, grilled, BBQ and served with our Southern style mac and cheese.

Grilled 8 oz. certified black Angus center cut tenderloin of beef on a bed of demi - glace.

Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce.

Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed.

Chicken breast with Alfredo sauce.

Mixed garden fresh vegetables with Alfredo sauce.

Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese.

Fresh salmon over fettuccine noodles with a dill infused cream.

Jumbo shrimp and fresh clams, sauteed with a white wine butter over a nest of linguine with crushed red pepper.

Shiitake and button mushrooms tossed in olive oil with pimento and spinach over penne.

Meatballs with spicy tomato sauce.

Add chicken breast, mixed veggies and shrimp for an additional charge.

On crusty Italian roll with provolone cheese. Served with French Fries

Marinated, grilled and served with chipotle sauce. Add bacon and cheddar for an additional charge. Served with French Fries.

Grilled mushroom and pimento served with Sriracha mayo and stewed tomatoes. Add goat cheese for an additional charge.

Juicy 1/2 lb. Angus beef burger. Add bacon and cheddar for an additional charge. Served with French Fries.

Served with fries.

Tilapia over house made corn tortilla, cilantro and mango salsa.

Shaved hanger steak with leeks and pepper jack cheese. Served with French Fries.

Sirloin steak medallion with scrambled eggs and hash browned potatoes with fresh asparagus and hollandaise sauce.

Golden brown brioche rolled in milled oats and almonds with fresh berry coulis, pure maple syrup and bacon.

Poached eggs and country ham over a toasted English muffin served with hash browned potatoes and topped with hollandaise sauce.

Seared salmon, jumbo shrimp and tilapia wrapped in a homemade French crepe and draped in amontillado cream served with fresh fruit.

3 egg frittata with roasted peppers, asparagus and feta cheese served with hash browned potatoes.

Fresh fillets of tilapia braised in olive oil served with dill, cucumber, yogurt relish and jasmine rice.

Croissant, biscuit, pumpkin bread and citrus bread.

Chocolate cake soaked in Godiva liquor and layered with chocolate mousse.

Pastry tartlets filled with lemon curd and topped fresh whipped cream.

Creamy cheese cake on a bed of raspberry glaze.

Fresh strawberries and whipped cream in puff pastry on a bed of caramel sauce.

Not your traditional carrot cake with walnuts and a buttermilk glaze.

Ladyfingers immersed in espresso and Kalua layered with mascarpone cheese and dusted in bittersweet coca.

Muddled cucumber, lime and mint in seltzer.

Italian bottled water.

Italian bottled water.

Choose an appetizer, entree and dessert!

3 Courses to share! Start with our Mesclun Salad with asparagus, fresh pears, fried pancetta and tarragon mustard cream. Served with our crab dip and garlic crostini. Next choose two entrees out of our special menu. Finally enjoy our house made dessert box which includes Red Velvet Cupcakes, Mixed fruit Tartlet and New York style Cheesecake

Sirloin steak medallion with scrambled eggs and hash browned potatoes with fresh asparagus and hollandaise sauce.

Golden brown brioche rolled in milled oats and almonds with fresh berry coulis and pure Vermont maple syrup.

Poached eggs and ham over toasted brioche topped with hollandaise sauce.

Seared jumbo sea scallops, shrimp and talapia wrapped in a homemade crepe and draped in Amontillado cream.

Fresh Virginia trout fillet rolled in French mustard and herbed bread crumbs,sauted in olive oil and served over jasmine white rice with a lime berre blanc.

3 egg frittata with roasted peppers, onions, prosciutto and Reggiano Parmigiano.

Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce.

2 eggs any style with choice of bacon or sausage, grits or hash browns and toast, muffin or biscuit.

Fresh fillets of tilapia braised in olive oil and served with dill, cucumber and yogurt relish and jasmine rice.

With a tangy seafood lemon vinegar barbecue sauce.

Chopped mushrooms sauteed in herbed lemon cream served with toasted buttered rounds.

Romano tomato and black olive relish with Brie, goat cheese and garlic toast.

Served with blanched asparagus and goat cheese and a roasted poblano pepper puree.

Sweet onions in a pie shell with Saga bleu cheese souffle topped with Vermont cheddar cheese.

Apples and caramelized onions with maple bourbon glaze.

Served with toasted naan.

In a tomato broth.

In a minced herb and lemon garlic butter broth.

Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed. Available as an appetizer.

Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese. Available as an appetizer.

Jumbo shrimp and fresh clams, sauteed with a white wine butter over a nest of linguine with a pinch of crushed red pepper. Available as an appetizer.

Fresh salmon over fettuccini noodles with a dill infused cream. Available as an appetizer.

Shiitake and button mushrooms tossed in olive oil with pimento and spinach over penne. Available as an appetizer.

Reggiano and ricotta ravioli with button and oyster mushrooms over a bed of marinara, topped with folded sweet basil. Available as an appetizer.

With a tangy lemon vinegar seafood barbecue sauce.

Served with blanched asparagus and goat cheese and a roasted poblano pepper puree. Vegetarian. Gluten-fee.

Roma tomato and black olive relish with Brie, goat cheese and garlic toast. Vegetarian.

Sweet onions in a pie shell with saga bleu cheese soufflee topped with Vermont cheddar cheese and almonds. Vegetarian.

Chopped mushrooms sauteed in herbed lemon cream served with toasted buttered rounds. Vegetarian.

Over mesclun greens with heirloom tomatoes (as available) and balsamic vinaigrette. Vegetarian.

Served with toasted naan. Vegetarian.

Apples and caramelized onions, topped with maple bourbon glaze.

In tomato broth. Gluten-free. Appetizer.

With minced herbs lemon garlic butter broth. Gluten-free. Appetizer.

With dry aged soppressata and fra mani toscano salami. For 2. Appetizer.

Gluten-free.

Romaine greens with Caesar dressing and house-made croutons. Vegetarian.

Mixed greens with tomatoes, cucumbers and Kalamata olives. Topped with blue cheese crumbles and Italian vinaigrette. Vegetarian.

Mesclun greens with daikon radish, beets and fresh fruit with pear emulsion dressing. Vegetarian.

Romaine greens with Caesar dressing and house made croutons.

Mixed greens with tomatoes, cucumbers, Kalamata olives and blue cheese crumbles. With an Italian vinaigrette.

Mesclun greens with daikon radish, beets and fresh fruit. With pear emulsion dressing.

Grilled chicken over mixed greens with corn kernels, dates and ginger dressing.

Grilled fresh fish of the day over romaine and mesclun greens.

Grilled jumbo shrimp over green leaf lettuce with artichoke hearts and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing.

Calamada olives, ring onions, feta cheese and seared pork loin served over greens with balsamic vinaigrette.

Broiled fresh filet of salmon over romaine and mesclun greens with fresh fruit and pear emulsion.

Chilled orzo salad with Kalamata olives, feta and balsamic vinaigrette.

Grilled chicken over mixed greens with corn kernels, dates and ginger dressing.

Grilled fresh fish of the day over romaine tossed with croutons and Caesar dressing.

Grilled jumbo shrimp over green leaf lettuce with artichoke hearts and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing.

Kalamata olives, ring onions, feta cheese and seared pork loin served over greens with balsamic vinaigrette.

Broiled fresh filet of salmon over romaine and mesclun greens with fresh fruit and pear emulsion.

Chilled orzo salad with Kalamata olives, feta and balsamic vinaigrette. Vegetarian.

Halibut fillet over jasmine rice with a spicy green curry coconut broth with sweet peppers and cilantro.

Fresh Virginia trout fillets rolled in French mustard and herbed bread crumbs sauteed in olive oil and served over jasmine rice with a lime berre blanc.

North Atlantic Maine salmon topped with bleu cheese and mango salsa served with asparagus and a sweet soy reduction

Diced mushrooms in puff pastry ringed with bell pepper sauce and 4 jumbo shrimp.

Boneless chicken breast stuffed with feta cheese, spinach and roasted red bell pepper wrapped with apple wood smoked bacon roasted and finished with a fresh thyme reduction. Gluten-free.

Assorted mushrooms with stewed tomatoes and sauteed spinach served with toast crisps. Vegetarian.

Sliced aged hanger steak marinated in Makers Mark bourbon grilled, bar-b-qued and served with our southern style mac and cheese.

Grilled 8 oz. Angus beef center cut tenderloin of beef on a bed of demi-glace. Gluten-free.

Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce.

Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed. Available as appetizer, maybe be prepared vegetarian on request, whole wheat pasta available on request.

Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese. Available as appetizer, maybe be prepared vegetarian on request, whole wheat pasta available on request.

Jumbo shrimp and fresh clams, sauteed with a white wine butter over a nest of linguine with a pinch of crushed red pepper. Available as appetizer, maybe be prepared vegetarian on request, whole wheat pasta available on request.

Fresh salmon over fettuccini noodles with a dill infused cream. Available as appetizer, maybe be prepared vegetarian on request, whole wheat pasta available on request.

Mixed wild mushrooms tossed in olive oil with pimento and spinach over penne. Available as appetizer, whole wheat pasta available on request. Vegetarian.

Reggiano and ricotta ravioli with sauteed button and oyster mushrooms over a bed of marinara topped with folded sweet basil. Available as appetizer, whole wheat pasta available on request. Vegetarian.

Mussels verde: minced herbs and garlic butter broth. Mussels Roma, tomato garlic broth.

Spinach, goat cheese, Roma tomatoes, onions and herbs or spicy Italian sausage and shredded mozzarella.

Cabot white cheddar and Parmigiana Reggiano on rustic bread.

Chilled orzo salad with Kalamata olives, feta and balsamic vinaigrette.

Cheddar cheese cream sauce, tomato, onion and fresh jalapeno pepper.

Served with toasted naan.

Colston Bassett Stilton, bucheron and Gruyere cheese with dry aged soppressata and fra mani toscano salami.

Apples and caramelized onions, topped with maple bourbon glaze and fried leeks.

Choice of Buffalo or Thai sweet chili sauce with ranch dressing.

With a honey ginger glaze sauce on the side.

Shaved hanger steak with leeks and cheese. Served with house cut fries.

On crusty Italian roll with house made marinara and provolone cheese. Served with house cut fries.

On crusty Italian roll with onions and mixed peppers. Served with house cut fries.

Grilled chicken breast with chipotle mayo. Served with house cut fries.

Juicy 1/2 lb. certified Black Angus beef burger. Served with house cut fries.

Blackened tialpia over house made corn tortilla with sour cream, cilantro and fresh jalapeno and mango salsa.

Grilled portabello mushroom, roasted red pepper, cucumbers and Sriracha mayo. Served with stewed Roma tomatoes.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Gluten-free.

Gluten-free.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Gluten-free.

Gluten-free.

With a tangy lemon vinegar seafood barbecue sauce.

Served with blanched asparagus and goat cheese and a roasted poblano pepper puree. Vegetarian. Gluten-fee.

Roma tomato and black olive relish with Brie, goat cheese and garlic toast. Vegetarian.

Sweet onions in a pie shell with Saga bleu cheese souffle. Vegetarian.

Chopped mushrooms sauteed in herbed lemon cream served with toasted buttered rounds.

Served over mesclun greens with heirloom tomatoes (as available) and balsamic vinaigrette. Vegetarian.

Served with toasted naan. Vegetarian.

Apples and caramelized onions, topped with maple bourbon glaze.

In tomato broth. Gluten-free. Appetizer.

With minced herbs lemon garlic butter broth. Gluten-free. Appetizer.

Appetizer size salad with romaine greens with Caesar dressing and house-made croutons.

Appetizer size salad with mixed greens with tomatoes, cucumbers and Kalamata olives, blue cheese crumbles and Italian vinaigrette. Vegetarian.

Appetizer size salad with mesclun greens with daikon radish, beets and fresh fruit with pear emulsion dressing. Vegetarian.

Grilled chicken over mixed greens with corn kernels, dates and ginger dressing.

Grilled fresh fish of the day over romaine greens, croutons and Caesar dressing.

Grilled jumbo shrimp over green leaf lettuce with artichoke hearts and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing.

Kalamata olives, ring onions, feta cheese and seared pork loin served over greens with balsamic vinaigrette.

Broiled fresh filet of salmon over romaine and mesclun greens with fresh fruit and pear emulsion.

Chilled orzo salad with Kalamata olives, feta and balsamic vinaigrette. Vegetarian.

Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed. Available as an appetizer, whole wheat pasta available on request.

Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese. Available as an appetizer, whole wheat pasta available on request.

Jumbo shrimp and fresh clams, sauteed with a white wine butter over a nest of linguine with a pinch of crushed red pepper. Available as an appetizer, whole wheat pasta available on request.

Fresh salmon over fettuccini noodles with a dill infused cream. Available as an appetizer, whole wheat pasta available on request.

Mixed wild mushrooms tossed in olive oil with pimento and spinach over penne. Available as an appetizer, whole wheat pasta available on request. Vegetarian.

Reggiano and ricotta ravioli with sauteed button and oyster mushrooms over a bed of marinara topped with folded sweet basil. Available as an appetizer, whole wheat pasta available on request. Vegetarian.

Organic free Range Turkey with Walnut dressing, Giblet Gravy, Candied Sweet Potato, Mashed potato, Green Beans, Creamed Onions and Peas. Includes Relish Tray and choice of Appetizer and Dessert!