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Menu
Appetizers
Beef Carpaccio *
Thinly sliced beef filet with olive
oil, chili oil and parmesan cheese ~ 12
Parmesan Artichoke
Fritter
Served with a roasted red pepper
dipping sauce ~ 9
Ahi Tuna Sashimi *
Tuna crusted with sesame seeds,
seared rare, topped with wasabi aioli, olive oil, soy sauce and parmesan
cheese ~ 11
Spinach Artichoke
Dip
A
blend of artichokes, spinach and cream cheese served with crostini
~ 7
Maryland Crab Cakes
*
Glazed with chipotle pepper and honey
glaze ~ 12
Bacon Wrapped
Scallops *
Served with parmesan peppercorn sauce
~ 11
Baby Lobster Tails
with Basil Beurre Blanc *
Petite lobster tails with creamy
basil garlic sauce served with toasted bread ~ 14
Baked Brie
Grilled pita with sliced brie and
roasted garlic drizzled with balsamic reduction ~ 9
Stuffed Prosciutto *
Prosciutto wrapped grilled asparagus
and goat cheese atop toasted bread with roasted red pepper pesto drizzled
with balsamic reduction ~ 13
Chicken Skewers *
Basted with ginger hoison glaze and grilled, served with thai
peanut sauce ~ 11
Quesadillas
Cheddar and Mozzarella seared in an herb
flour tortilla served with sour cream and pico de gallo ~ 9
Salads
Homemade soup of the
day Green salad & choice of dressing
Small 4 ~ Large 6 Small 4 ~ Large 6
Spinach salad
tossed with a peppercorn vinaigrette,
topped with gorgonzola, craisins and carmalized walnuts
Small 5 ~ Large 7
Organic Baby Greens
Fresh goat cheese, sliced pears and
toasted almonds with a balsamic vinaigrette
Small 5 ~ Large 7
Caesar Salad
Fresh chopped romaine topped with
fresh parmesan, croutons, and a crisp parmesan bowl
Small 5 ~ Large 7
Add to your Salad - Grilled natural Chicken ~ 6 / Tofu ~ 4 / Shrimp ~
7 / Salmon ~ 9 / Ahi Tuna ~ 9 *
Entrees
Served with choice of today’s soup or
salad. All entrees served with fresh vegetables
Filet Mignon with
Port Wine Sauce *
Marinated, grilled 8 oz filet with
chive whipped potatoes ~ 27
NY Strip *
10 oz NY Strip with mushroom whiskey
sauce, served with horseradish potatoes ~ 19
Ribeye *
10 oz ribeye
topped with rosemary butter, served with roasted garlic whipped potatoes ~ 21
Red Snapper *
Lobster and crab stuffed red snapper
with a tomato & shallot cream sauce, served with herbed rice ~ 22
Tilapia *
Seared tilapia with a curry coconut
cream sauce, steamed rice and garnished with crisp leeks ~ 18
Scallops *
Seared scallops with a leek cognac
cream sauce,
whipped potatoes and topped with organic microgreens
~ 20
Black Bean Salmon *
Fresh wild salmon topped with a black
bean salsa
served with roasted red pepper sauce and herbed rice ~ 19
Sage Butter Salmon *
Fresh wild salmon served with brown
butter sage and whipped potatoes,
topped with organic microgreens ~ 19
Lemon Cream Salmon *
Fresh wild salmon topped with
spinach, crab, sundried tomatoes in a lemon cream sauce,
served with steamed rice ~ 19
Miso Grilled Salmon *
Fresh wild salmon topped with sweet miso sauce over bed of spinach served
with steamed white rice ~ 19
Tuscan Artichoke
Chicken *
Grilled chicken breast topped with
artichokes, spinach, red pepper and roasted garlic in a white wine cream
sauce, served with whipped potatoes ~ 15
Chicken Napolitano *
Seared chicken breast topped with
grilled eggplant, baked with fresh mozzarella in a light marsala
tomato sauce, served with whipped potatoes~ 15
Chicken Scallopini *
Pan seared chicken breast sautéed
with sherry wine, caramelized onions, and cream served with whipped potatoes
– 15
Stuffed Chicken *
Seared chicken breast stuffed with
marinated mushrooms, spinach,
brie and a madeira thyme cream sauce, served with
whipped potatoes ~ 15
Duck *
Thyme roasted duck breast served with
a blueberry wine sauce,
grilled asparagus and whipped potatoes ~ 24
Coconut Crusted Tuna
*
Sushi grade ahi
tuna recommended rare or medium rare. Coconut crusted
served with peanut sauce ~ 21
Sesame
Tuna*
Sushi grade ahi
tuna, recommended rare or medium rare.
Sesame crusted topped with mango wasabi salsa. Served with herbed rice ~ 21
Chile Shrimp *
Chile rubbed shrimp with mole sauce,
served
with grilled asparagus & roasted red pepper rice ~ 18
Vegetable Napoleon
Layered charbroiled portabella,
yellow squash, zucchini, tofu, and eggplant
served with roasted red pepper sauce and whipped potatoes ~ 14
Asian Stir Fry
Ginger soy stir fried vegetables
& tofu with rice ~ 14
Coconut Curry
Crusted Tofu or Shrimp *
Served with Thai peanut sauce and
steamed rice ~ 14 or 18
Eggplant Parmigiana or Chicken *
Lightly
breaded eggplant pan seared with marinara, mozzarella and parmesan cheese
on a bed of fettuccine ~ 14 or 15
Pasta
Vegetable Lasagna
Fresh pasta sheets layered with fire
roasted vegetables, mozzarella cheese, fresh herbs with béchamel and marinara
sauce ~ 12
Fettuccine Alfredo
Parmesan cream sauce over fettuccine
~ 10
Seafood Fra Diavlo *
Baby lobster tails, shrimp and
asparagus sautéed in spicy tomato sauce, tossed with capellini
~ 17
Penne Cajun
Sautéed yellow squash and zucchini
tossed in Cajun tomato sauce ~ 11
Spinach Manicotti
Spinach, ricotta, parmesan and herbs
stuffed in pasta rolls and baked in marinara with mozzarella ~ 12
Penne Tuscan
Artichokes, asparagus, spinach and
sundried tomatoes sautéed in a goat cheese pesto ~ 12
Penne Gorgonzola
Penne pasta and broccoli tossed in a
gorgonzola cream sauce and topped with pistachios ~ 11
Cheese Tortellini
Cheese tortellini, artichokes, and
asparagus sautéed in a roasted red pepper sauce ~12
Penne Pesto
Three herb pesto with pine nuts
topped with fresh roma tomatoes ~10
Carry-out orders welcome (10 %
gratuity added) // Split order plating fee- 2 // No substitutions on specials
18 % gratuity added to tables of six or more // Parties of 6 or more no
separate checks Corking fee 10 per bottle / Cake plating fee- 1 per plate * Consumer
Advisory “Thoroughly cooking foods of animal
origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces
the risk of foodborne illness. Individuals with
certain health conditions may be at higher risk if these foods are consumed
raw or undercooked. Consult your physician or public health official for
further information." Carryout
orders welcome (10 % gratuity added)
Split order plating fee- 2 / No substitutions on specials
18 % gratuity added to tables of six or more / Parties of 6 or more no
separate checks
Corkage fee 10 per bottle / Cake plating fee- 1 per plate
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