Spring Menu

Crisp Risotto Fritters with Parmesan, English Peas, Spring Onion and Herb Aioli

Breadcrumbs, Toasted Garlic, Italian Parsley and Fresh Lemon

Fingerling Potatoes, Castelvetrano Olives, Charred Spring Onions, Smoked Paprika Emulsion

Mint-Pistachio Pesto, Grilled Lemon

Sweet Lump Crab Cake with House Made Sweet Gherkin and Caper Tartar Sauce

Roasted Local Mushrooms, Thyme, Golden Sherry Cream, Flaky Puff Pastry

Lemon and Shaved Asparagus Whipped Ricotta, Calabrian Chili Oil, Toasted Sunflower Seeds, Grilled Sourdough

Savory Broth, Caramelized Onions, House Made Croutons with Melted Swiss and Provolone Cheese

Chef’s Daily Preparation

Crisp Romaine Hearts, Shaved Parmesan Cheese, House made Croutons, Cracked Black Pepper, and Caesar Dressing

With Entrée – $6

Boston Bibb Lettuce, Roasted Red Beets, Crumbled Goat Cheese, Candied Walnuts, Honey-Thyme Vinaigrette

with Entrée – $7

Spring Mixed Greens, Grape Tomatoes, Red Onion and Cucumber

Complimentary with Entrée

Grilled Chicken – $10

Grilled Shrimp – $14

Dressings – Balsamic Vinaigrette, Lemon Herb Vinaigrette, Buttermilk Ranch, Creamy Bleu Cheese

Add Dry Bleu Cheese Crumbles – $1.50

All Entrees are Served with our House Salad, Choice of Dressing, Vegetable du Jour, and Choice of Starch (Rice du Jour, Potato du Jour or Seasoned Fries)

Sautéed Chicken Breast and Wild Mushrooms with Marsala Sauce

Sautéed Shrimp or Chicken Breast with Fresh Garlic, Lemon, Parsley, and White Wine Sauce. Served over House Made Linguine.

Prime Reserve Pork Chop, Sourdough Pretzel Crust, Whole Grain Dijon Mustard Cream

Pan Seared 8oz. Center Cut Filet Mignon Finished with Demi Glace

Hand Cut Prime 16oz. Ribeye Grilled to Order with Herb Butter. Served with a Baked Potato with Sour Cream and Chives. Topped with Beer Battered Onion Rings.

Crisp Breaded Veal Cutlet, Arugula, Cherry Tomatoes, Shaved Parmesan, Lemon-Herb Viniagrette

8oz. Loin, Wild Mushroom Burgundy Reduction

8 Oz. Wagyu Beef Patty, Provolone Cheese, Confit Mushrooms and Onions, Black Garlic Aioli, Toasted Brioche Bun. Served with Fries.

Sautéed Sweet Italian Sausage and Sweet Peas Simmered in a Boursin Cheese Béchamel tossed with House Made Pappardelle Pasta

Strawberry-Rhubarb Relish, Mint Demi-Glace

Pan Seared Atlantic Salmon, Spring Vegetable Succotash, Fresh Basil, Toasted Pistachios, Citrus Beurre Blanc

Two Lump Crab Cakes, House Made Sweet Gherkin and Caper Tartar Sauce

Spinach Ravioli Stuffed with Shrimp, Artichoke and Caramelized Leeks, Dressed with Crema di Spinaci and Roasted Sourdough Breadcrumb

Apricot Chutney, Tart Cherry Coulis

Sweet Pea Purée, Carrot Coulis, Caramelized Pearl Onions, Crisp Pancetta

Lemon Herb Breadcrumbs Over Spring Vegetable Farro

Roasted Portobello Mushroom Sautéed Spinach and Swiss Cheese. Wrapped in a Puff Pastry and Baked. Served with Wild Mushroom Bechamel.