Reservations are strongly suggested. Click to make a reservation or call (570) 675-7100.
Some items are or can be made gluten free. Please ask!
Reservations are strongly suggested. Click to make a reservation or call (570) 675-7100.
Some items are or can be made gluten free. Please ask!
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
As noted, certain menu items can be made gluten free, please be sure to tell your server.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
Some items on this menu contain nuts, so please alert us to any allergies you may have.
Parties of 6 or more may be subject to 20% gratuity added to your final bill.