Grilled, with balsamic demi glace, maytag blue sauce and tuscan garlic bread
I Ahi with japanese noodles, asian veggies, wasabi aioli, and fresh ginger plum sauces
Stuffed with boursin cheese, roasted red peppers and sauteed greens: with a rich demi glace and moutarde sauces
Pan-seared; served with onion frizzies, greens and a rich demi-glace
Grilled halloumi cheese, stuffed grape leaves, prosciutto/ provolone roll, divinia olives, artichoke hearts, lupini beans, roasted reds, sundried tomato tapenade and capers
Veal sausage and roasted garlic, topped with marinara and fresh mozzarella
Simmered in tomato basil seafood broth with tuscan garlic bread
Extra virgin olive oil, balsamic, feta, herbs, garlic and red pepper flakes
Baby field greens, tomato, cukes, ugli beans, maytag blue, house roasted peppers, chili roasted pecans and croutons; served with a white balsamic cider dressing
smaller Version
Smaller Version
Tomatoes, ugli beans, onions, celery and peppers; topped with feta and capers. Gently tumbled with our secret balsamic vinaigrette (only if the tomatoes are worthy)
Mixed greens, blackened chicken, and prosciutto; tossed with lemon herb dressing, provolone, onions, cukes and gorgonzola cheese
3 big shrimp, stuffed with boursin and wrapped with bacon; grilled and stacked on angel hair laced with moutarde sauce, spinach, onion frizzies and roasted red pepper coulis
Angel hair tossed with ricci's hot sausage, sun dried tomatoes, garlic, fresh basil and banana peppers in a broken tomato, red wine sauce
Olive oil, garlic, fresh basil, pignoli nuts, portabella mushrooms, spinach, feta, roasted reds, pecorino romano cheese and imported trenne pasta
Sauteed in a vodka tomato cream sauce with garlic, fresh herbs and romano cheese over herb pappardelle, you get 4 big shrimp
Chicken, peppers, onions, mushrooms and broccoli sauteed in spicy szechwan sauce over linguini
With linguini, blackened sweet peppers, onions and clams
With linguini, blackened sweet peppers, onions and clams
With linguini, blackened sweet peppers, onions and clams
Exotic combo of goose liver and prime filet. Topped with onion frizzies and finished with a cabernet stock reduction
Served with homemade jack daniels bbq Sauce and vidalia onion rings
New york strip, fire grilled, topped with imported prosciutto, fresh mozzarella sage cabernet reduction
New york strip, fire grilled, teamed with jumbo shrimp, scallop and buttered crab sauce
Seasoned and fire grilled with a lemon, mint jelly, cabernet reduction sauce
Grilled crispy. Served with ginger plum and sweet chili thai sauces
Scallopini, crispy duck and fole gras with mushrooms, chili roasted pecans, maytag blue cheese and onion frizzies
Scallopini sauteed in butter with red onions, artichoke hearts and jumbo lump crab
Lightly battered romano style. Pan fried and topped with a lemon butter sauce
Scallopini sauteed with hot peppers, sweet peppers, mushrooms, garlic with marsala wine sauce
Scallopini sauteed in butter, garlic, mushrooms, and lemon, finished with champagne and gruyere cheese
Thelma's favorite veal shanks roasted in their own juices with rosemary, sage and vegetable mire pon
Topped with sliced tomatoes, herb infused olive oil and qualtro fomaggi
A Traditional with roasted duck, wasabi, soy and ginger sauces
A traditional with boursin cheese and sun dried tomato tapenade
A traditional with sauteed greens, onions, capers and hot peppers
A traditional with george's stuffed hot banana peppers
A traditional with roasted red peppers and fresh mozzarella
Grilled chicken with fresh basil, feta and garlic
16 oz. char grilled chops. Served with cheddar chive mashed taters and veggie mire piox
Herb crusted chicken, prosciutto, shrimp, spinach and gruyere cheese; topped with lemon butter garlic wine sauce
Boneless chicken breast stuffed with boursin cheese, pan roasted romano style. Topped with a roasted garlic mornay
Pan roasted chicken breast, stuffed with fresh spinach, sun dried tomatoes and feta cheese; served in a balsamic, sun dried tomato and mushrooms demi-glace
Sesame herb crusted with oriental veggies, wasabi and ginger plum sauces
Salmon, shrimp, scallops, clams and mussels, pan roasted with veggies in a saffron tomato cream sauce
Herb crusted and grilled, medium rare. Served with ginger plum sauce and wasabi aioli and pickled ginger
Oven roasted; topped with a herb compound butter sauce
English style, lemon, butter, garlic, wine and breadcrumbs
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.