jumbo scallops served with a classic risotto, sauteed spinach and a traditional beurre blanc
beef short ribs braised in red wine served with roasted garlic whipped potatoes, carrots and sauteed spinach
ravioli stuff ed with wild mushrooms tossed with artichoke hearts, cremini mushrooms and a beurre noisette topped with fresh herbs and goat cheese
grilled 12oz new york strip served with potatoes au gratin, haricot verts and red wine jus
sauteed shrimp, chicken and andouille sausage with penne pasta, fresh vegetables and a spicy chipotle pesto cream sauce
soy-citrus marinated atlantic salmon served over pearl risotto with cilantro crema and pomegranate glaze
airline chicken breast, herb-roasted fi ngerling potatoes, asparagus, oven-dried tomatoes, artichoke hearts and a lemon basil sauce
grilled fl at iron steak sliced and served with a red wine reduction, circa fries and a pickled red onion and arugula salad
wild rockfi sh served with a fennel potato cake, saff ron butter sauce and grilled raddichio fennel salad
pan-seared veal served with buttered orzo pasta and a lemon white wine caper sauce (veal marsala also available).
mesclun salad greens, shredded carrots and cucumbers, marinated tomatoes and thinly sliced red onions tossed in a chianti vinaigrette dressing
romaine, house-made caesar dressing and garlic croutons topped with parmesan cheese
baby spinach tossed with thinly sliced red onions, radicchio, dried cranberries and goat cheese tossed in a balsamic vinaigrette dressing
mesculun salad greens, grilled chicken, mango, grapes, shredded carrots, cranberries and goat cheese tossed in a orange-ginger dressing
arugula, fresh mozzarella, crispy prosciutto, pickled red onions and candied almonds tossed in a honey-mint dressing
chopped iceburg lettuce, grilled fl at iron steak, bacon, roasted corn and candied walnuts tossed in st. petes blue cheese dressing
marinara sauce, mozzarella cheese, fresh basil and sliced tomatoes
grilled chicken, caramelized red onions, barbecue sauce, bacon, mozzarella and parmesan cheeses
shrimp, chipotle spiced marinara sauce, roasted red peppers, mozzarella cheese and spinach
cremini, shiitake and portobello mushrooms, pesto, gruyere and shaved parmesan cheeses topped with peppery arugula
ricotta, mozzarella and parmesan cheeses, sliced mushrooms, basil and italian prosciutto
parmesan, pecorino romano, mozzarella and goat cheeses, herbs and olive oil
one half pound of seasoned angus beef, lettuce, tomato and red onion on a toasted brioche bun with choice of cheese
grilled tuna fi let cooked to order with mango relish, sirachi aioli and jamaican slaw served with sweet potato fries
grilled chicken breast topped with swiss cheese, baby arugula, sliced tomato and mayonnaise on a toasted brioche bun
fresh, lemony, young light goat cheese made in the traditional french crottin de chavignol style
fairly rare, soft-ripened, triple cream cheese
a creamy, clean tasting blue cheese with an attractive white fi rm body, aged in the historic st. peter sandstone cheese caves
a dutch cheese aged with raw cow milk on pine planks, exhibiting a buttery fl avor with a hint of sweetness
rich, semi-fi rm cheese is aged in natural caves for 3-6 months, which imparts a zest and exuberant fl avor
a semi-fi rm, creamy cheese with mellow tartness handcrafted in vermont with premium cow milk
cavatappi pasta, italian prosciutto, asparagus and artisanal cheese sauce
maine lobster stuff ed ravioli topped with crumbled goat cheese, herbs and toasted almonds in a tarragon pesto cream sauce
grilled petite fi let mignon topped with a tomato pickle relish and dijonaise sauce on soft brioche buns
seared sesame crusted ahi tuna served on thin sliced cucumber with ponzu sauce, wasabi and pickled ginger
flash fried green tomatoes topped with pepper jack cheese, black bean mango relish and a cilantro lime creme fraiche
prince edward island mussels steamed with fennel, garlic, orange zest, white wine and cream
flash fried wings tossed in a sweet and spicy apricot chili glaze with carrots, celery and a buttermilk ranch dipping sauce
flash fried shrimp tossed in a sweet and spicy chili glaze over an asian slaw with haricot verts
hummus served with olive oil and grilled pita bread
flash fried calamari with breaded squash, jalapenos, cornichons and garbanzo beans with a spicy marinara dipping sauce
sliced beef short rib, carmelized onions and blue cheese on a crispy polenta cake
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.