Ahi tuna, onions, ginger, peppers, lemon and soy sauce served with lettuce wraps.
Minced ripe tomatoes, green olives, capers, olive oil, Parmesan cheese, balsamic vinegar, finished with our house pesto sauce served with toast points.
One pound of mussels sauteed in lemon, garlic and white wine served with toast points
Goat cheese log encrusted with candied pecans, served with grilled toast points
and Champagne raspberry vinaigrette
6 Large Shrimp with cocktail sauce and tartar sauce.
Lightly breaded squid tentacles and calamari tubes, flash fried and served with spicy marinara sauce,
sriracha balsamic and tartar sauce
Crispy hearts of romaine tossed in Caesar dressing with croutons and shredded Parmesan. Get as a small salad or as an entree with Chicken, or Shrimp, or Salmon.
Mixed field greens, dried cranberries, pine nuts, Gorgonzola cheese topped with our Champagne
raspberry vinaigrette. Get as a small side salad. Or as an entree with Chicken, or Shrimp, or Salmon.
Fresh shrimp, scallops and mussels along with grape tomatoes and sauteed spinach in a garlic and scallion
white wine sauce topped with Parmesan cheese.
Shrimp, asparagus, peas, mushrooms and scallions sauteed in a creamy garlic lemon butter sauce
and served over fettuccine.
Cheese filled tortellini with in a spicy tasso ham cream sauce.
Penne pasta, prosciutto ham, sugar snap peas, asparagus with carbonara sauce.
Piccata – Panfried with lemon butter caper sauce
Marsala – Panfried with marsala wine mushroom sauce
Parmesan – Panfried with herbs, marinara sauce and topped with parmesan cheese
Pan-fried chicken breast topped with grape tomatoes, spinach and goat cheese finished in a lemon cream sauce.
Pan-fried herb encrusted eggplant with Alfredo sauce, Pomodoro sauce and topped with Parmesan cheese.
Fresh Trout topped with pomegranate and apple salad.
Baked and served with an amaretto sauce.
Large Scallops on a bed of Arugula, topped with a spicy bacon vinaigrette.
7-8oz Sesame encrusted Ahi Tuna served with seaweed salad, pickled ginger, wasabi and finished with sweet sesame teriyaki glaze.
12oz cut of Ribeye with demi-glace.
8oz Filet of tenderloin served with Bearnaise sauce.
8 oz. seasoned seared Salmon finished with a lemon butter caper sauce.