Summer Menu

Steamed little neck clams in a garlic, white wine and lemon sauce

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

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

Topped with smoked salmon mousse and black tobiko caviar

Pan seared U-15 dry sea scallops, bacon bechamel, tomato and sweet corn relish

Local heirloom tomatoes, fresh mozzarella cheese, basil oil and black lava sea salt

Caramelized peaches and brie cheese wrapped in puff pastry and baked until golden brown, topped with a local honey blackberry reduction, served with crostinis

With a sausage sage gravy

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 Entree – $5

Rowland’s hydroponic grown boston bibb lettuce, blueberries, nectarines, goat cheese, and toasted pistachios, finished with a peach mint viniagrette

With Entree – $6

Spring mixed greens, grape tomatoes, red onion and cucumber

Complimentary with Entrée

Grilled Chicken – $7

Grilled Shrimp – $12

Dressings – balsamic vinaigrette, lemon herb vinaigrette, buttermilk ranch, creamy blue cheese

Add dry bleu cheese crumbles – $1.50

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

Served with french fries

With House Made Marinara or Garlic and Oil

Over linguini

Garlic and Chili Flakes

With Garlic and Olive Oil

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

Panko-crusted chicken breast topped with roasted sweet corn, sautéed spinach and drizzled with basil oil

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

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

Sauteéd veal scallopini, wild mushrooms, and marsala sauce

Sauteéd veal scallopini with shallots, capers, lemon, and white wine sauce

Sweet corn coulis and heirloom tomato bacon jam

Grilled 12 oz. prime reserve pork chop, house made peach BBQ sauce and nectarine relish

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)

Pan seared U-15 dry sea scallops, caramelized pineapple salsa and blueberry gastrique

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

Pan seared royal tide atlantic salmon with a plum jam and peach salsa

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)

Roasted portobello mushroom topped with sautéed spinach and swiss cheese wrapped in puff pastry and baked to perfection, finished with wild mushroom bechamel

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