Steamed Prince Edward Island black mussels tossed with Pamplona Spanish chorizo, cherry tomatoes and lobster cream sauce
pan roasted with garlic, thyme, butter and pancetta (vegetarian upon request)
Grilled fresh water prawns with Garlic, shallots, Parsley Pernod butter
sashimi grade Ahi tuna tower with sesame oil, jalapeno, soy sauce, sweet mirin, sake, rice vinegar, fresh cilantro, cucumber, avocado and red onion served on crispy wontons
Homemade Ricotta 2 Ways Sweet: Organic Lavender Honey – Tahitian Vanilla Savory: Fresh herbs – lemon zest – extra virgin olive oil – Fleur de Sel – grilled ciabatta
Meridian Lobster with carrots, potatoes, corn, cayenne pepper, curry and cream
Organic tri color heriloom tomatoes, bell peppers, cucumbers, red onions, Kalamata olives, valbreso feta, in a extra virgin olive oil Sherry vinaigrette
House marinated chickpeas, sundried tomatoes, baby artichokes, Salami, organic heirloom tomatoes, iceberg, Romaine, aged Provolone and grated Parmigiano tossed with a Dijon vinaigrette
Southwestern chopped salad with organic baby greens, grilled free range chicken breast, diced tomatoes, black beans, grilled corn, avocado, Swiss and cheddar cheese, topped with crispy tortilla chips and onion rings tossed in our cilantro vinaigrette.
Fresh handmade ravioli filled with shredded braised short ribs and topped with brunoise vegetables, orange zest and port wine reduction.
Linguine tossed with broccoli and sun dried tomatoes in a creamy pine nut pesto sauce.
Fresh handmade potato, spinach and goat cheese gnocchi with roasted ricotta in a caramelized garlic and basil marinara sauce.
Spaghetti with sautéed pancetta and baby peas in an organic egg cream sauce
Breaded, pounded, sauteed 16 oz. veal chop with a demi glaze lemon parsley sauce and arugula salad with Buffalo mozzarella and cherry tomatoes tossed in Italian dressing.
Exclusive prime rib eye and brisket mix topped with Tillamook cheddar, raw Vidalia onion, house made Thousand Island, organic tomato, Boston lettuce on a sesame brioche bun. Served with a side of sweet house made pickles and French fries.
Spinach tagliatelle with grilled prawns and jumbo shrimp tossed in a black pepper cognac cream sauce with julienne of carrots, celery and asparagus.
Sauteed Brussels sprouts - heirloom carrots - bok choy - Riesling mushroom cream sauce
Hand made fresh pasta layered with beef, pancetta, fresh herbs, ricotta and mozzarella topped with our San Marzano marinara sauce.
Hand made fresh pasta layered with chicken, cilantro and ricotta cheese topped with our roasted red bell pepper fresh dill sauce.
(Bianca) fontina, mozzarella, finished with Parma prosciutto, cherry tomatoes and arugula tossed in a lemon olive oil shallot dressing.
sautéed Shiitake, Cremini and Portabello mushrooms, topped with Fontina, Parmigiano, fluer de sel and a touch of truffle oil.
Sautéed with garlic infused olive oil and garlic confit
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.