Appetizers

Broiled Crab Cake
Arugula and Red Onion Salad, Brandy Roasted Shallot Aioli, Capers and Tomato Confit . $12

Lollypop Lamb Chops
Apple Mint Cous Cous. $11

Pan Seared Jumbo Scallops
Spinach Pernod and Frizzled Sweet Potatoes. $11

Gorgonzola Hummus
Toasted Pine Nuts, Fresh Herbs and Pita Crisps. $7

Fire Grilled Chicken Satay
Bacon Wrapped Chicken, Canton Noodle Salad, Filed Greens and Spicy Szechuan Peanut Sauce. $9

Grilled Filet and Portobello
Field Greens, Roasted Red Pepper and Port Wine Reduction . $9

Spicy Calamari
Hand Breaded, Lightly Fried and Tossed with Sweet Chili Garlic Glaze. $7

Basil Pesto Bruschetta
Tomato and Basil Pesto, Roma Tomatoes and Fresh Mozzarella Cheese. $8

Seared Ahi Napoleon
Crispy Wonton, Fuji Apple-Thai Chili Slaw,Drizzled with Sesame-Honey Vinaigrette. $10

Homemade Feature Soup. $6

Mixed Greens
Crisp Spring Greens, Grape Tomatoes, Green Olives, Carrot Julienne and Herb Croutons. $6

Belgian Endive and Arugula
Roquefort and Herb Mousse, Cherry Tomatoes, Red Onion and Toasted Pine Nuts, Tossed with Honey Vinaigrette and Crushed Red Pepper. $8

Caprese
Buffalo Mozzarella, Roma Tomato-Red Onion Relish, Sweet Balsamic Glaze and Basil Chiffonade. $7

Spinach and Red Onion
Candied Walnuts and Peppered Chevre, Tossed with Balsamic Vinaigrette. $8

Warm Brie and Strawberry
Field Greens, Red onion, Cucumber and Toasted Almonds, Tossed with Pomegranate Vinaigrette. $7

Entrees

Crab Cakes
Asparagus, Roasted Red Peppers and Chevre. Finished with Whole Grain Mustard and Tomato Cream. $24

Filet Mignon
Pan seared, with sweet pea and pancetta rissoto, finished with a gorganzola voltue sauce . $32

Porterhouse
Roasted Redskin Potato, Steamed Vegetables . $31

New Zealand Rack of Lamb
Marinated with Tarragon and Cracked Black Pepper, Pan Seared with Roasted Root Vegetables, Finished with Port Wine Reduction. $29

Pappardelle & Salom Lox
Papparelle pasta, Salom Lox, Snow Peas, Roasted Red Peppers, And wilted Arugala with a light Lemon Wine sauce . $23

Mediterranean Chicken
Stuffed with imported fresh Mozzarella, Sun Dried Tomatoes, and Basil, Wrapped with Proscuitto Ham, served on a bed of Steamed Spinach, finished with . $22

Grilled Jumbo Scallops
Winter Squash Risotto, Tomato Basil Pomodoro, Topped with Fresh Gorgonzola Cheese. $28

Sesame Seared Ahi Tuna
Asian Purple Sticky Rice, and Fuji Apple-Thai Chili Slaw. Finished with Thai Chili Glaze, Wasabi Aioli and Crispy Fried Leeks.. $23

Macadamia Nut Crusted Chilean Sea Bass
Asian Purple Sticky Rice, Snow Pea-Carrot Salad and Toasted Coconut-Mango Sauce . $27

Grilled Jumbo Shrimp Skewers
Japanese Chopped Vegetables, Asian Purple Sticky Rice, Finished with a Sweet Soy Reduction. $28

Seared Duck Breast
With candied Walnuts, grilled Peaches and Ginger scented Rissoto, finished with steamed Asparagus . $26

Bombe a la Banane
Flourless almond cake topped with carmelized bananas and a milk chocolate mocha mousse covered in a hard chocolate shell hand decorated dark chocolate. $9

Crème Brulee
French Vanilla Custard with Caramelized Sugar Topping. $6.5

Gateau Aux Trois Chocolate
A chocolate genoise layered with white, milk and dark Bavarian Cream topped with chocolate ganache glaze and chocolate decorations . $9

Carrot Cake
Three layer carrot cake iced with butter cream, coated with an orange with chocolate and hand painted decorations . $9

Sacher
A decadent combination of fresh raspberry puree and dark chocolate mousse layered on raspberry infused chocolate genoise . $9

mango sorbet
Chefs sorbet dijor . $4.5

— SAMPLE MENU —
Due to the freshness and market availability of products, and the creativity of our chef, the menus displayed here may be different than the current menu offered.