grilled chicken, escarole and rice infused with the flavors of escarole, roasted garlic and aromatic herbs

a traditional chilled tomato and cucumber soup originating from spain delicious and healthy loaded with fresh vegetables and a hint of lime

simmered in a garlic herb broth with aged parmesan and grilled crusty bread

a cloud of scallop mousse generously mixed with lump crab meat served with lemon cayenne aioli

with plum tomatoes, sliced garlic, white wine, basil and sweet butter served with grilled crusty bread

with sweet onion jam, brandy soaked cherries, walnuts, toast points

chicken-filled dumplings simmered in beer and served with a chile soy dipping sauce

with seasoned italian breadcrumbs, cherry peppers and marinara

simmered in a ragu of plum tomato, cannellini beans, broccoli rabe, and garlic. finished with aged parmesan and grilled crusty bread

shaved carrot, sliced cucumber, garden radish, cherry tomato, sherry vin

baby greens, red grapes, hass avocado, toasted almonds, goat cheese, strawberry balsamic vinaigrette

slivered belgian endive tossed with organic golden beets, toasted walnuts, goat cheese, baby arugula, sherry vinaigrette and balsamic drizzle

salad of baby arugula with segmented oranges, shaved fennel, almonds, goat cheese and orange dill dressing

crispy on the outside and moist on the inside, this oven roasted boneless half chicken is served with oyster mushrooms and toasted garlic in a succulent pan gravy over mashed potatoes

grilled angus ribeye topped with long hot peppers, caramelized onions and wild mushrooms in a savory brown sauce. served with mashed potatoes

with sauteed asain-style on a bed of roasted fennel sweet potato puree finished with a splash of carrot ginger dressing and frizzled leeks

grilled organic salmon topped with a grain mustard spread and baked on a cedar plank. served over a deliciously healthy combination of rock shrimp, julienne vegetables, baby spinach, goats milk brie and organic quinoa

slow roasted porcini rubbed pork loin finished on the grill. served with grilled asparagus, roasted fennel sweet potato puree and a reduction of natural jus

grilled and sliced hanger steak with red wine porcini mushroom sauce, sweet potato fries and a watercress salad dressed in a truffle vinaigrette

house made lobster ravioli gently simmered in a light shrimp bisque cream sauce with shrimp, bay scallops, maine lobster meat and mussels

veal shank slow braised with red wine and aromatic herbs. served with saffron risotto and the traditional garnish of gremolata, a mixture of parsley, garlic and lemon zest

chefs 8 hour simmer of beef, veal and pork in this classic meat sauce tossed with pasta clouds and finished with a touch of cream and parmesan cheese

boneless chicken breast grilled then simmered in a mushrooms marsala sauce. served with red pepper risotto cakes and caramelized sweet onions

golden fried eggplant layered with marinara and grated parmesan served with a side of penne

grandmas recipe passed along. served with house made linguine

jumbo shrimp and sea scallops with artichoke hearts and diced tomatoes in a light shrimp bisque cream sauce served over a nest of linguine

grilled chicken sauteed with cherry peppers, artichoke hearts and diced tomatoes in a garlic and olive oil sauce tossed with penne and parmesan

hand rolled pasta clouds simmered with grilled chicken in a parmesan pesto cream sauce

house made ravioli with a savory filling of braised short ribs and ricotta topped with a saute of rainbow chard, portabella mushrooms, diced tomatoes and toasted garlic in a cabernet brown sauce finished with a drizzle of truffle oil

with garlic and extra virgin olive oil