Changes Seasonally

Swiss cheese and croustade gratin

Served in a pesto parmesan cream sauce

Sesame oil, scallions and sesame seeds, wonton chips

Traditional wings tossed in buffalo sauce, served with celery sticks and blue cheese dressing

Blue cheese crumbles & ranch

Fried calamari tossed with cherry peppers, pine nuts, raisins, red onion, and balsamic reduction (add shrimp)

Crumbled blue cheese, bacon bits, red onion, cherry tomato, blue cheese dressing

Toasted pecans, red onion, tomato, parmesan, mandarin oranges, balsamic dressing

Brioche croutons and friend capers

Diced chicken breast, sauteed in garlic and oil with tomatoes, olives, anchovies, and capers over penne

Ground beef, veal, and pork, simmered in a tomato sauce finished with cream and parmesan cheese over rigatoni

Five jumbo shrimp sauteed in garlic and oil over linguini and finished in a light tomato sauce

Herb and white wine marinated swordfish steak served over roasted butternut squash risotto

Charbroiled 14-oz ribeye served with a blue cheese crust over bordelaise sauce

Braised boneless beef short ribs served over mashed potatoes and braised root vegetables

Three lamb T-bones marinated in garlic and herb, grilled and served with a thyme/lemon demi sauce

Pan seared bone-in breast of chicken stuffed with spinach, prosciutto, and provolone cheese with a mushroom demi sauce

Cedar plank baked salmon with cranberry chutney