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Special of the Week
Grilled Chicken Salad-
Mixed greens tossed with cherry tomatoes, radish, garlic croutons and buttermilk herb dressing topped with grilled chicken breast.
Steak au Poivre-
Twin peppercorn crusted beef tenderloin medallions sauteed with demi glace, served with whipped garlic mashed potatoes.
Soft Shell rabs-
Two pan fried soft shell crabs over a bed of house made angel hair pasta tossed with yellow curry cream sauce.
Fusilli a la Caprese-
House made fusilli pasta tossed with fresh mozzarella, beefsteak tomatoes, basil and aioli.
Caramelized onions, pancetta and gorgonzola.