Appetizers
Asian Beef and Vegetable Soup – 8.75
Wedge of Iceberg with bacon, red onion, tomato and bleu cheese dressing – 12.75
Bruschetta with prosciutto, goat cheese and fig jam – 12.50
Buttermilk Fried Sea Scallops with remoulade* – 14.50
Sesame Crusted Seared Rare Sashimi Tuna with soy sauce and wasabi* – 18.50
Salad with strawberries, pralines, feta cheese, red onions and raspberry vinaigrette – 12.50
Mixed Greens with creamy herb dressing – 7.25
Small Plates
Beef Kabobs with balsamic glaze and pasta salad – 23.50
Wild Mushroom Ravioli with bacon and roasted garlic cream – 22.50
Grilled Flank Steak Caesar Salad* – 21.50
Entrees
Grilled Pork Tenderloin with teriyaki glaze – 29.50
Grilled Joyce Farms Chicken Breast with marsala sauce – 28.00
Grilled Bone-In 22oz Cowboy Ribeye with sun dried tomato butter* – 52.00
Veal Piccata with herb pasta – 29.00
Grilled Chili Marinated Mahi Mahi with thai sweet chili glaze* – 33.50
Sauteed Halibut with crabmeat beurre blanc* – 36.00
Pan Seared Duck Breast with caramelized apples and riesling* – 28.00
Grilled 14oz Prime NY Strip with maître d’ butter* – 48.00
Penne Pasta with chicken, tomatoes, red onions and pesto* – 24.00
Grilled Atlantic Salmon with sweet pepper relish* – 29.50
Grilled 8oz Filet Mignon with brandy peppercorn sauce* – 44.00