| Seasonal Greens |
$8.00 |
with Crumbled Danish Blue Cheese, Spiced Pecans, Grilled Seasonal Fruit and Red Wine Vinaigrette |
| Caesar Dressed Hearts of Romaine with Parmesan Tuile and Garlicky Croutons |
$8.00 |
|
| Beef Tartare A La Piedmont |
$11.00 |
Beef Tenderloin over Lemon Dressed Baby Arugula with White Truffle Oil and Shaved Parmesan Reggiano |
| Big Papi |
$10.00 |
Polenta with Sweet Italian Sausage, Peppers and Onions Baked with Fontina Cheese |
| New Orleans Cajun Shrimp |
$12.00 |
with Crusty Bread |
| Thai Style PEI Mussels Steamed with Lemongrass and Cocout-Red Curry Paste |
$10.00 |
|
| Maine Crab Cakes over Baby Greens with Lemon Dill Sauce |
$13.00 |
|
| "Uptown Meatballs and Spaghetti." |
$14.00 |
Kobe Beef Meatballs in a rich Barolo Sauce with Fresh Pappardelle Noodle Pasta and Shaved Pecorino |
| Almond and Dried Apricot Stuffed Long Island Duck Breast |
$25.00 |
with Five spice sauce and Shitake Mushroom, Scallion Rice Noodles |
| Grilled Golden Trout Stuffed |
$25.00 |
with Almonds, Baby Artichokes and Fresh Herbs, Wrapped with Pancetta and Nestled In Shoestring Potato With Sauteed Spinach and lemon Butter |
| Pan Roasted Alaskan Halibut with Herbed Risotto Cake, "Zucchini Spaghetti" and Lobster Sauce |
$27.00 |
|
| Grilled Salmon with Pacific Farms Wasabi-Butter |
$24.00 |
Stir Fried Snow Peas and Carrots, House Pickled Ginger and Sticky-Rice Cake |
| Rack of Lamb with Spring Ratatouille, Minted Orzo and Red Currant Demi Glaze |
$28.00 |
|
| Vineyard Chicken |
$24.00 |
Pan Roasted Free Range Semi Boneless Chicken Breast with Sauteed Asparagus, Buttered Egg Noodles, and Tarrgon White Wine Sauce with Warmed Grapes |
| Grilled Beef Tenderloin with Portabella Potato Au Gratin, Grilled Asparagus and Bearnaise sauce |
$35.00 |
|
| Maple-Molasses Brined Pork Chops Yukon Gold Whipped Potato |
$25.00 |
with Smokey Bacon-Green Beans and Demi Glaze |
| Chef's Choice Seasonal Vegetarian Plate |
$24.00 |
|
