| Soup of the Evening |
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| Flatbreads From The Brick Oven |
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| Traditional Caesar Salad |
$6.50 |
With herb croutons |
| Traditional Caesar Salad |
$9.95 |
Add oak grilled shrimp |
| Grilled Fresh Mozzarella Salad |
$7.50 |
Wrapped in prosciutto and romaine lettuce finished with a sun-dried tomato vinaigrette |
| Cynthia Salad |
$7.50 |
Mixed field greens, artichokes, mushrooms, cucumbers, tomatoes, roasted red peppers, gorgonzola cheese and assorted mixed nuts with a vegetable balsamic vinaigrette |
| Brick Oven Roasted Montrachet Goat Cheese |
$8.95 |
Served over sour dough ciabatta on a bed of mixed field greens, and jizzled with a roasted garlic infused olive oil |
| Oak Grilled Portabella Mushrooms |
$9.95 |
Stuffed with sauteed spinach, pancetta, roasted red peppers, scallions, and roasted garlic topped with provolone cheese, and finished over a bed of mixed greens and topped with a red wine reduction |
| Smoked Alaskan King Salmon |
$9.95 |
Served chilled with toast points, marscapone cheese, diced hard boiled egg, onions with caviar |
| Angel Hair Pasta |
$11.95 |
Tossed with a pesto marinara sauce, with roasted mushrooms, calamata olives, and sprinkled with feta cheese. Add grilled chicken $14.95, add oak grilled shrimp $17.95 |
| Lobster, Shrimp, And Blue Crab Stuffed Raviolis |
$17.50 |
Served over a bed of fresh arugala topped with a white wine citrus butter, and finished with pan fried artichoke hearts |
| Oak Grilled Jumbo Sea Scallops |
$21.95 |
Wrapped in bacon served over a lemon, caper, and mushroom risotto and completed with a lemon butter buerre blanc |
| Brick Oven |
$16.95 |
Roasted cornish game hen served over roasted garlic mashed potatoes and topped with a savory honey balsamic glaze |
| Fresh Veal Of The Evening |
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| Fresh Seafood Of The Evening |
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| Pan Seared Moulard Duck Breast |
$19.95 |
Served over a shitake mushroom risotto cake and presented with a black pepper, and balsamic orange caramel topped with shaved pecorino cheese |
| Oak Grilled Pork Tenderloin |
$18.50 |
Wrapped in apple wood smoked bacon served with homemade polenta fries, finished with a plum, and marsala wine glaze |
| Oak Grilled Filet Of Angus Beef |
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Wrapped in pancetta served over a bed of roasted garlic mashed potatoes and completed with a wild mushroom balsamic cabernet reduction, topped with jumbo shrimp |
