Lobster stuffed ravioli served with moral mushrooms and brunoise of vegetables in a homemade lobster sauce

Garden fresh vegetables sauteed and tossed with whole wheat linguini pasta in our parsley vegetable broth

Penne pasta simmered in a pepper vodka sauce with red onions, fresh basil, pearl onions, fresh cracked black pepper, peas, parsley and a touch of cream

Clams, scallops, shrimp and calamari simmered in a spicy house made tomato sauce, served over linguini

A variety of grilled vegetables, nestled between two grilled Portobello mushrooms, floating on a bed of marinara sauce

Braised chicken in a rose colored broth with new potatoes, sausage, and hot peppers,covered with a puff pastry shell

Herb cured duet, featuring pan rendered breast and confit legs, matched with a sage pan gravy, asparagus and baby carrots, and truffle mashed potatoes

Scallops rolled in porcini flour, paired with fava beans and crispy fried leeks, served over a port wine glaze

Sushi-grade tuna served over wasabi-soy and beurre blanc sauce served with julienne vegetables

Sea Bass marinated in oranges and chilies, served with sauteed baby bok choy and saffron rice

Tilapia brushed with honey-mustard dressing and crusted with pistachios and herbs; served with rainbow chard, flash fried prociutto, Gorgonzola cheese and pine nuts

Pacific salmon served over pan-fried Idaho potatoes, sauteed spinach and diced tomatoes dizzled with a tarragon sauce

Pan-seared veal chop served with a chipotle cream sauce over jambalaya risotto

Floured scallopini topped with a Balsamic-tossed with an arugula, tomato, pine nut, and parmesan cheese salad

Roasted pork marinated with our five spice sauce, served with roasted Portobello mushrooms and tomatoes over five grains

Pepper crusted NY strip steak with a brandy cream sauce, served with mashed potatoes, asparagus, and baby carrots

Tender medallions of beef stuffed with Maytag blue cheese, wrapped in prosciutto, served with sauteed asparagus and a marsala demi-glaze;
accompanied with whipped potatoes

Pan-seared rack of lamb, crusted with whole grain mustard and fine herbs. Served with Rosmary-mint demi glace over pesto white beans

Two medallions served with a roasted shallot-tarragon sauce over wild mushroom barley

Marinated chicken breast grilled and topped with Buffalo mozzalrella cheese, roasted red peppers, and tomato; drizzled with pesto and served on foccaccia bread

Smoked turkey breast, spring salad mix, hummus, sliced tomatoes, and avocado; wrapped in a spinach tortilla