Sauteed, tenderized calamari in a white wine sauce. Served with grilled toast.
mejool dates stuffed with stilton blue cheese and wrapped in apple wood bacon. Served with a balsamic reduction.
Charred brussel sprouts tossed in lemon juice, chili flakes, and topped with parmesan cheese.
poached spanish octopus with cannellini beans, sundried tomatoes, chicory, italian sausage in a lemon-chili oil vinaigrette.
Sushi grade Ahi tuna with chorizo oil, pine nuts, soy sauce, shallots, and green onions, served with wonton chips.
Warm, comforting macaroni and cheese served with pancetta, jalapeno seasoned bread crumbs and basil
Roasted cauliflower served with pistachio aioli.
Fried shrimp wrapped with Italian prosciutto and served with a warm pea tendril salad.
Seasoned Italian sausage stuffed with a hard boiled egg and served with a harissa aioli.
Maryland style crab cake served with sauteed pea tendrils.
Changes Daily.
Changes Daily.
Grilled white nectarine served with an arugula basil salad and a balsamic glaze.
Romaine lettuce, parmesan cheese tossed with a creamy white anchovy dressing.
Chopped romaine served with tomatoes, green onions, avocado and egg crumbles with stilton blue cheese.
Shaved fennel, carrots, and radishes tossed with mixed greens and a champagne mint dressing. Topped with grilled shrimp.
Grilled and shaved asparagus and arugula tossed in a rosemary vinaigrette. Topped with pine nuts and crispy pancetta.
Lobster and Hawaiian papaya salad tossed in a jalapeno lime vinaigrette.
Chimichurri marinated steak, grilled and glazed with a balsamic reduction. Served with smoked potatoes and asparagus.
grilled and served with coconut forbidden rice, roasted fennel, and a tomato vinaigrette.
Half pound of USDA ground Prime beef topped with caramelized onions, heirloom tomato, and arugula. Served with sage-parmesan fries.
Carrot glazed scallops served on top of a cauliflower puree with a shaved root vegetable salad and a green onion vinaigrette.
Airline chicken breast served with a basil pistou sauce and a fennel and artichoke risotto.
Tender pressed chicken breast served on a bed of polenta and topped with a lemon caper sauce.
Eight ounces of brined Alaskan Halibut. Fried in a light, seasoned batter and served with parmesan-sage fries.
Christy's signature recipe. Rigatoni pasta tossed with a braised meat sauce including Italian sausage, steak, and beef short rib
Jumbo lump crab, sweet corn, and diced jalapenos tossed in a light butter sauce on a bed of squid ink pasta.
Succulent lobster chunks served on a bed of smoked tomato risotto.
Traditional strozzapretti pasta with sauteed wild mushrooms, pickled ramps, and topped with a creamy poached egg.
Seasoned asparagus, peas, heirloom carrots, squash and bell peppers tossed with shrimp and ricotta cvatelli.
A traditional Italian pasta of smoked pecorino and fresh ground pepper
Shrimp, calamari, and PEI mussels in a tomato fumet with spaghetti.
Parmesan Risotto
creme brulee and raspberry creme brulee
5-7pm
all night
5-7pm
5-7pm
Bring in your own bottle of wine and enjoy no corkage fee!
5-7pm
Fresh squeezed lime juice,simple syrup, Patron Citronage and Sauza tequila. Yes, that's all you need. Best in town!
Ketel One vodka muddled with fresh grapefruit, lemon and elderflower syrup. Shaken and served in a fun glass topped with soda water. It's like a sunny day, relaxing on the beach, with no worries... except you're at a restaurant and probably have to work tomorrow.
Fresh watermelon muddled with serrano simple syrup, watermelon pucker, fresh lime juice and Sauza tequila. served on the rocks in a mason jar with a lemon lime rim. The only thing that will make you mad about the drink is when it's gone.
Angel's envy bourbon, orange bitters and elderflower syrup, shaken and served on the rocks. This drink is the evolution of a classic. Give it a shot, we dare you.
Tito's vodka with olive juice. Shaken cold served with blue cheese stuffed olives. Oooooo dirty.
Tito's vodka muddle with fresh watermelon, Watermelon Pucker and Serrano simple syrup served martini style. Fall in love with this refreshing creation, over and over again.
Pick your poison! Moscow style using Tito's vodka, Irish style using Jameson whiskey, OR English style using Hendrick's gin mixed with ginger beer and fresh lime served in a copper mug. Don't discriminate, try the all!
Oskar Blues
Bear Republic Brewing Co.
Black Market Brewing Co.
Brasserie Lefebvre
Venato, Italy
Burgenland, Austria
Central Valle, Chile
Sonoma Country
Mejool dates stuffed with stilton blue cheese and wrapped in apple wood bacon.
Marinated chicken with pickled veggies, sriracha aioli, and house made citrus potato chips
House ground beef and pork belly mixed with ricotta cheese, onions and fresh herbs
Mozzarella and feta cheese, roasted yellow & red bell peppers, olives, red onions, mushrooms, artichoke hearts and topped with arugula
Stuffed with mascarpone cheese, roasted jalapeno and served with a sriracha dipping sauce
with Kahlua Midnight, muddled basil, orange, and lime P.S. This won best cocktail in a competition in LA!
with Absolut Citron , blood orange syrup, muddled mint, and lemon zest
with Stoli Salted Carmel, cinnamon sticks, rimmed with graham cracker pumpkin spice blend
Warm-up your taste buds with this glass infused vodka martini. It's one of a kind, just like you.
Our secret recipe of oak infusing with herb and spices with Mt. Gay Black Barrel Rum muddled with mint, lime, and cucumber served in a silver mug topped with ginger beer and fresh cracked pepper. Our new seasonal feature drink!
A beautiful oak barrel infusion of Star Anise, Grand Mariner No. 2 selection, Bullet Rye Bourbon, served on the rocks or neat. So good it will make you want to shoot...well, we will let you finish the statement.
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.