Spring Menu

Lemon and shaved asparagus whipped ricotta, grilled sourdough bread, Calabrian chili infused olive oil

Sautéed calamari with bread crumbs, toasted garlic, italian parsley, and fresh lemon

Stuffed with lemon butter oregano breadcrumbs and baked to perfection

18 hour smoked brisket croquettes, bourbon barbeque aioli, pickled red onion

Sweet lump crab cake with house made sweet gherkin and caper tartar sauce

Caramelized apricots and brie cheese wrapped in puffed pastry, baked until golden brown and finished with strawberry rhubarb compote, served with crostinis

Pan seared dry sea scallops, truffle pea puree, bacon balsamic glazed pearl onions

A ragu of wagyu beef and tomatoes, tossed with potato gnocchi, topped with provolone cheese and baked to perfection

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, caesar dressing

With Entree – $6

Rowland’s farm hydroponic grown boston bibb lettuce, macerated strawberries and beaumont garden grown rhubarb, toasted almonds, crumbled goat cheese, vanilla blueberry vinaigrette

With Entree – $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 blue cheese

Add dry bleu cheese crumbles – $1.50

With House Made Marinara or Garlic and Oil

Over linguini

Garlic and Chili Flakes

With Garlic and Olive Oil

8 oz. wagyu beef patty cooked to your liking, topped with melted provolone cheese, confit mushrooms and onions and black garlic aioli, served on a toasted brioche bun with french fries

Topped with caramelized onions, bbq aioli and cooper cheese on a toasted brioche roll

All Poultry 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 chicken breast with fresh garlic, lemon, parsley, and white wine sauce

Almond crusted chicken, cherry vanilla coulis, crumbled goat cheese

Pan seared 8 oz. center cut Filet Mignon finished with demi glace

14 oz. Center Cut Black Angus NY Strip Steak, gorgonzola cheese and balsamic reduction

Grilled 8 oz. elk loin, wild mushroom burgundy reduction

All Meat 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 sweet italian sausage and sweet peas simmered in a boursin cheese bechamel tossed with pappardelle pasta

A ragu of Wagyu beef and tomatoes tossed with pappardelle pasta, then finished with shaved grana pandano cheese

Oven roasted Australian rack of lamb, blueberry mint demi glace, toasted pistachio powder

All Fish/Seafood 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)

Everything bagel crusted scottish salmon, cucumber dill whipped greek yogurt

Pan seared dry sea scallops, potato red beet hash, saffron fennel cream

Two lump crab cakes served with house made sweet gherkin and caper tartar sauce

Sautéed shrimp, toasted garlic, lemon, and white wine tossed with house made linguine

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)

Layered with sautéed spinach, heirloom tomatoes, and fresh mozzarella, topped with our signature house made red sauce

Roasted portobello mushroom stuffed with sauteed spinach and swiss cheese wrapped in a puffed pastry and baked to perfection, finished with a wild mushroom bechamel