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Romaine lettuce tossed with caesar dressing, house made croutons, parmesan cheese, red onions and kalamata olives. Add grilled or blackened chicken brest $10.00
Seared ahi tuna set on a crisp napa salad tossed with jicima, green onions, peppers, cucumbers and carrots, tossed in a sesame vinaigrette
Arugula, fingerling potato and asparagus salad tossed with a rhubarb mint dressing and crisp onion curls
Chopped romaine and radicchio topped with crisp pancetta, red onions and spiced almonds, tossed in a bleu cheese basil mustard vinaigrette. Add grilled shrimp or tenderloin $14.00
A selection of spring greens served with carrots, cucumbers, cherry tomatoes and red onions tossed in your favorite house dressing
Chef's soup of the day or lobster bisque and your choice of any half sandwich
Classic caesar or mixed greens salad and your choice of any half sandwich
Filled with grilled new york strip, red onions, sliced avocados, cilantro, and poblano peppers, topped with a salsa verde and a black bean corn salsa
Ham and cheddar filled crepe with white asparagus and wilted spinach finished with a hollandaise sauce
Curried chicken salad with golden raisins and toasted almonds served open face on a spiced pumpkin bread and cranberry cheddar
Balckened salmon set on a toasted croissant with sliced cucumbers, roma tomatoes, baby greens and a spicy remoulade
Filled with thinly sliced corn beef and pastrami topped with sauerkraut and a russian dressing
Turkey BLT served on a house made sesame bagel with a chive cream cheese apple smoked bacon, roma tomatoes and arugula
With layers of asparagus, spinach, potatoes, cambert cheese, zucchini, and red peppers finished with a rich swiss fondue
1-2 lb Certified angus burger served with tomatoes, onions and lettuce or stack it high with any of the following, bacon, sauteed mushrooms, fried onions, horseradish, bleu cheese, cheddar, pepper jack, smoked gouda or swiss cheese
Served with a horseradish spread, caramelized onions and smoked gouda sandwiched between toasted black bean bread
Wide noodles served with slow braised beef in a rich brown mushroom sauce served stroganoff style
Served over sweet potato fries with a spicy coreole sauce and petite jicama and papaya salad
Toped with garlic-basil aioli
Served with traditional cocktail sauce
Served with a chili, orange marmalade, $2.75 per shrimp, please choose the number you would like
Certified angus beef served with a olive tapanade, topped with parmaesan cheese, capers, basil, extra virgin olive oil, and ciabatta toast points
Served with a cranberry cheddar fondue
Lamb satay grilled and brushed with a pistachio peanut sauce and lamb bruschette served with a tomato-mint concasse
A crisp napa salad tossed with jicima, green onions, pepper, cucumbers and carrots, tossed in a sesame vinaigrette
Romaine lettuce tossed with caesar dressing, house made croutons, parmesan cheese
Arugula, fingerling potato and asparagus salad tossed with a rhubarb mint dressing and crisp onion curls
Chopped romaine and radicchio topped with crisp pancetta, red onions and spiced almonds, tossed in a bleu cheese basil mustard vinaigrette.
A selection of spring greens served with carrots, cucumbers, cherry tomatoes and red onions tossed in your favorite house dressing
Pan seared shrimp and scallops served alongside jasmine rice plated with a coconut cream sauce tossed with poblano peppers, onions and heart of palm finished with a dendi oil
Certified black angus filet atop a potato and smoked gouda timbale served with wilted spring onions, seasonal vegetables and a blueberry shiraz reduction
Certified black angus filet atop a potato and smoked gouda timbale served with wilted spring onions, seasonal vegetables and a blueberry shiraz reduction
Certified black angus 12 oz, ribeye set against chive mashed potatoes with phyllo wrapped asparagus and a vanilla stout demi-glaze
Sesame seared tuna alongside wasabi-mashed potatoes finished with a pickles ginger and napa cabbage slaw
Proscuitto wrapped sea bass set on a morel and spring mushroom risotto with steamed broccoli and fresh chives
Grilled tasmanian salmon leaning against a butternut squash and leek frittata layered with sauteed spinach and finished with a corn coulis
Pan seared mahi mahi served over sauteed fingerling potatoes rolled in a hawaiian pesto, finished with roasted baby carrots
Grilled rack of lamb alongside hassleback potatoes with citrus glazed carrots and a rhubarb coulis
Free range chicken breast atop angel hair pasta tossed with grilled portobello mushrooms, marjoram, arugula and tomatoes topped with pine nuts and a boursin cream sauce
Warm vegetable terrine wrapped with swiss chard and layers of asparagus, zucchini, potatoes, ricotta and caramelized onions