All items are listed with the a la carte pricing. Make a four course dinner by choosing an appetizer, soup or salad, entrée and dessert for only an additional $6.00 to entrée price. First and second courses are petite portions of the a la carte version listed.
Appetizer
Tiger shrimp wrapped in bacon, pan roasted and finished with a mango chutney
Diced beef tenderloin and pimento stuffed olives, wrapped in puff pastry and finished with a tomatillo salsa and avocado
Fresh mozzarella and sliced tomato salad with basil served with a balsamic reduction
Salads & Soups
A rich cream soup made with roasted butternut squash and finished with crème fraiche
Homemade lobster stock with cream and a splash of brandy, garnished with crème fraiche
A wedge of butterleaf lettuce topped with bleu cheese dressing garnished with bacon and caramelized pecans
Our most popular salad of romaine lettuce, homemade croutons, grated asiago and traditional caesar dressing
Entree
Our entrees are listed with the a la carte pricing. Make a four course dinner by choosing an appetizer, soup or salad, entrée and dessert for only an additional $6.00. First and second courses are petite portions of the a la carte version listed.
Medallions of pork tenderloin, pan roasted and finished with a red onion and cilantro mojo, served with mashed potatoes and vegetables
Swordfish crusted with blackening spices finished with a watermelon and jalapeno fresca served with parmesan risotto and vegetables
Lasagna pasta layered with mozzarella, riccota, and parmesan cheese with homemade marinara and sautéed spinach
Ravioli stuffed with a butternut squash mousse, served with a sage and peppita cream sauce, garnished with fried leeks
Breaded breast of chicken, sauteed in butter and finished with a lemon caper wine sauce, served with mashed potatoes and fresh vegetables
Breaded chicken breast stuffed with artichoke hearts, feta cheese and basil, finished with a sun dried tomato cream sauce, served with parmesan risotto and vegetables
Fresh salmon, roasted peppers and Shiitake mushrooms in puff pastry, finished with a basil cream sauce
Rack of lamb crusted with olive and dijon mustard, pan roasted and finished with a rosemary demi glace, served with potatoes au gratin and fresh vegetables
New York strip loin grilled to order finished with a hunter sauce, served with mashed potatoes and vegetables
Fresh beef tenderloin grilled to order and topped with a gorgonzola compound butter served with potatoes au gratin and fresh vegetables
Grilled rib eye topped with sauteed mushrooms and onions, served with a gouda potato pancake and vegetables
Dessert
Bread pudding laced with crème anglaise, raspberry preserves and white chocolate
An italian cream dessert served with a berry coulis
One of our most famous desserts, a rich custard topped with caramelized sugar
A decadent mousse of white and dark chocolate finished with a raspberry coulis
* Additional $2 for four course ** Additional $4 for four course