| Lobster Bisque |
$8.00 |
Served with a puff pastry crouton |
| Grilled Pears Wrapped In Prosciutoo |
$8.00 |
With fresh mixed greens and gorgonzola cream sauce |
| Pan-seared Chicken Livers |
$7.00 |
With capers, tomatoes, garlic, spinach and lemon oregano vinaigrette |
| Crispy Duck Confit |
$12.00 |
Slow cooked pan seared duck leg. Served with blue stilton and toasted pecans with port wine sauce |
| Portuguese Style Shrimp |
$10.00 |
Sauteed shrimp with slivered onion and garlic, tomato fillets, cornbread croutons and a parsley & scallion salad |
| Peppered Tuna Loin |
$11.00 |
Rare tuna served with puttanesca, salsa verde and roullie. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness. |
| Mixed Green Salad |
$6.00 |
Mixed baby greens, red onion, tomatoes, sliced apples & hard ricotta tossed in sherry vinaigrette |
| Spinach Salad |
$8.00 |
With orange segments, spicy pecans, julienne red peppers and champagne vinaigrette |
| Traditional Caesar Salad |
$7.00 |
Romaine hearts, parmesan cheese & croutons with house caesar dressing. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness. |
| Winter Vegetable Salad |
$8.00 |
An assortment of braised winter vegetables, tossed in balsamic vinaigrette with aioli dipping sauce |
| Traditional Tuscan Panzanella |
$7.00 |
Bread salad with olives, red onion, tomatoes, artichokes, greens and red wine vinaigrette |
| Grilled Sliced Leg of Lamb |
$22.00 |
Served with creamy herb polenta, roasted parsnips & brussel sprouts and a ginger, rosemary, money glaze. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bour |
| Baked Porchetta Style Trout |
$19.00 |
Stuffed trout with fennel, prosciutto & roasted red pepper stuffing toasted almond spinach and red wine vinegar brown butter |
| Friuti Di Mare Risotto |
$27.00 |
Creamy herb risotto with lobster, mussels, shrimp, scallops & clams finished with a light roasted tomato and leek lobster broth |
| Steak and Potatoes |
|
Chef's daily selected cut, served with a daily selection of potatoes, sauce and accompaniments. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illnes |
| Grilled Veal Chop |
$26.00 |
Served with roasted garlic mashed potatoes, portobello mushrooms and lemon truffle demi-glace. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness |
| Duck Two Ways |
$22.00 |
Grilled sliced breast and braised leg served with cranberry, black & pinto beans, & slow roasted red onions and orange. Consuming raw or undercooked meats, fish, shellfish or poultry increases the ri |
| Potato Leek Soup |
$7.00 |
Finished with tarragon and cream |
| Grilled Pears Wrapped in Prosciutto |
$8.00 |
With fresh mixed greens and gorgonzola cream sauce |
| Crispy Duck Confit |
$12.00 |
Slow cooked pan seared duck leg. Served with blue stilton and toasted pecans with port wine sauce |
| Mussels Dijonaise |
$9.00 |
Prince edward Island mussels steamed in white wine with garlic, dijon mustard, fresh parsley and a touch of cream |
| Crab Cakes |
$11.00 |
With fresh tomato basil salad and remoulade |
| Wild Mushroom Burschetta |
$8.00 |
Pan seared with mushrooms with truffle vinaigrette and roasted garlic bruschetta |
| Mixed Green Salad |
$6.00 |
Mixed baby greens, red onion, tomatoes, sliced apples & hard ricotta tossed in sherry vinaigrette |
| Spinach Salad |
$8.00 |
With orange segments, spicy pecans, julienne red peppers and champagne vinaigrette |
| Traditional Caesar Salad |
$7.00 |
Romaine hearts, parmesan cheese & croutons with house caesar dressing. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness. |
| Winter Vegetable Salad |
$8.00 |
An assortment of braised winter vegetables, tossed in balsamic vinaigrette with aioli dipping sauce |
| Rock Shrimp & Bay Scallop Linguine |
$19.00 |
Pan seared rock shrimp & bay scallops tossed with fresh lemon linguine, roasted red peppers, baby arugula, basil oil and freshly grated romano cheese |
| Pan Seared Chilean Sea Bass |
$27.00 |
With lobster risotto, spinach and saffron yellow bell pepper coulis |
| Citrus Glazed Pork Tenderloin |
$20.00 |
Served with mashed sweet potatoes, brussel sprouts and an apple, papaya, black currant chutney |
| Steak and Potatoes |
|
Chef's daily selected cut, served with a daily selection of potatoes, sauce and accompaniments. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illnes |
| Grilled Veal Chop |
$27.00 |
Served with roasted garlic mashed potatoes, portobello mushrooms and lemon truffle demi-glace. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness |
| Duck Two Ways |
$22.00 |
Sliced grilled duck breast with a slow roasted duck leg served with aromatic vegetables, lentils and foie gras butter. Consuming raw or undercooked meats, fish, shellfish or poultry increases the ris |
| Chicken Fricassee |
$19.00 |
Half chicken stewed with roasted shallots, baby carrots, sugar snap peas, artichokes and creme fraiche, served with creamy mashed potatoes |
