Ahi Tuna

choose your preparation - sesame seared with hot orange chili sauce and seaweed salad or maguro sashimi "butsu" style in a bath of soy sauce, lime juice and wasabi

Jumbo Shrimp Cocktail

served with your choice of an "eye-popping" cocktail sauce or firecracker sauce

Tyropita

flaky, crispy, bite-sized, cheese filled pastries presented with lemon yogurt sauce

Crab Cakes

made with claw meat from the blue swimming crab, presented with lemon-garlic aioli, and citrus salsa

Asian Chicken

a platter of skewered and marinated chicken satay and crispy sesame breaded chicken strips. served with a spicy peanut sauce and a sweet chili garlic sauce

Hummus

a savory chick pea spread made with garlic, lemon, and extra virgin olive oil. served with cucumbers, feta, carrots and pita chips

Steamed Edamame

edamame served over jasmine rice with a soy-sesame sauce on the side

Fire Cracker Shrimp

crispy fried jumbo shrimp in a spicy-tangy sauce. served over a bed of lettuce

Calamari

a generous portion of ocean fresh baby squid tubes and tentacles, lightly dusted in seasoned flour and fried. served on a bed of lettuce with fresh lemon and cocktail sauce

Bay Scallop Ceviche

south of the border style lime-marinated cocktail served with tortilla chips

Saganaki

a classic greek dish made by lightly seasoning fontinella cheese, pan frying until lightly golden and deglazing with brandy. opa

Mushroom Fondue

select mushrooms sauteed in a creamy garlic brown sauce, topped with swiss cheese and broiled until bubbly. served with garlic crostini's

Bruschetta

a relish of vine-ripened tomatoes, mozzarella, basil and extra virgin olive oil. drizzled with a balsamic reduction and served on garlic crostini's

Lettuce Wraps

asian seasoned chicken, water chesnuts, carrots, scallions and garlic served over rice stick noodles with iceberg lettuce petals for wrapping. chili puree, soy sauce and hot mustard for dipping & mixing

Fire Roasted Vegetable Soup

made with onions, zucchini, corn and colored bell peppers

Classic French Onion

Hot And Sour Pork

a japanese inspired soup of shredded pork and shitake mushrooms

New England Clam Chowder

available fridays only

Wedge Salad

a classic wed ge made with iceberg lettuce, bacon, tomatoes, onions, blue cheese and our house dressing

523 Salad

a blend of iceberg and romaine with dried cranberries, pears, feta, shelled pumpkin seeds and balsamic vinaigrette

Spinach Salad

baby sinach, tomatoes, red onions, carrots croutons and warm bacon vinaigrette

Greek Salad

crisp lettuce, kalamata olives, feta, pepperocinis, red onions, cucumber, tomatoes and greek dressing

Caesar Salad

classic preparation of romaine, croutons, shredded parmesan cheese and caesar dressing

Hart City Cobb Salad

chopped iceberg lettuce garnished with tomato, bacon, kidney beans, hard cooked egg, scallions and cheese drizzled with a traditional red wine vinaigrette or dressing of your choice

Virginia Ham & Swiss

shaved ham and melted swiss topped with a light, tangy coleslaw

Mexican Chicken Flatbread

southwest seasoned chicken breast sliced and served with lettuce, cheddar and pico de gallo on a warm, soft flatbread

Reuben

marbled rye with swiss cheese, corned beef, sauerkraut and 1000 island dressing

Eggplant Parmesan

thick slices of crispy fried eggplant on a bed of angel hair pasta. topped with our zesty red sauce and provolone cheese

Pasquale Ii Penne

pasquale's latest dish of penne rigato tossed with sun dried tomato cream, zuccchini and yellow squash, topped with shredded parmesan

Chicken Parmesan

pan fried chicken breasts on a bed of angel hair pasta. topped with our zesty red sauce and provolone cheese

Pasta Bowl Of The Week

ask your server about our chef's creation

Greek Baked Half Chicken

half chicken infused with fresh lemon and oregano baked to perfection. please allow extra time for preparation

Mediterranean Pork Chop

pan-fried and simmered in a sweet and sour sauce of tomatoes, onions, capers, olives and currants

Asian Short Ribs

slow cooked bone-in beef ribs glazed with a sweet and spicy sauce. served with pickled vegetable slaw, edamame and jasmine rice

Pork Tenderloin Medallions

tender cuts of pork, glazed with port-fig sauce and served with carrot risotto

Cuban Burger

angus beef topped with ham, pulled pork, caramelized onions, swiss cheese, cheddar cheese, pickle and whole grain mustard

Bacon Bleu Burger

juicy beef patty topped with sweet onion compote, bleu cheese and of course bacon

Build Your Own

ask your server about the different toppings

Arizona Burger

served with melted monterey jack cheese, lettuce and chef's gourmet bbq pickle jalapeno relish

Main Street Burger

served with crispy bacon, mushrooms, cheddar cheese, lettuce, tomato, fried onion strings and barbeque ranch sauce

Tomahawk

a succulent 24 oz. dry-aged, bone in ribeye

Filet Mignon

seasoned with a garlic and cracked pepper blend. our most tender cut. always a favorite

New York Strip

a succulent 12-ounce center cut with a cracked peppercorn and sea salt rub, lightly glazed with pan jus

Top Sirloin

seasoned and grilled to your liking. a great cut and great value

Ribeye

coffee spice rubbed and grilled. tender and flavorful. a large fresh cut from the rib loin

Veal Chop Sinatra

a beautiful bone in chop seasoned with a 10 pepper spice blend, grilled and smothered in a rich sauce of wine, mushrooms, stock and sweet cherry peppers

Lobster Tail

a tender tail steamed or grilled in the shell. served with warm drawn butter and lemon

Mahi Mahi

we suggest this dish be prepared one of three ways: natural (seasoned with salt, pepper, lemon and olive oil): blackened (made with our chef's own creole seasoning): or asian (glazed with minted chili lime sauce)

Tilapia Escabeche

pan seared filet served in a yellow mole sauce of pureed almonds, yellow peppers and tomatillos. paired with coconut risotto

Salmon

moist, delicious and heart healthy. ask your server about this week's preparation

Grilled Octopus Churasco

octopus chargrilled and stewed in a red wine sauce with chorizo sausage and mushrooms

523 French Fries

Baked Potato/potato Of The Day

Vegetable Medley

steamed or sauteed

Risotto

carrot, coconut or goronzola

Chips

kettle style, thick cut and crunchy

Seasonal Fruit Crisp

a flaky puff pastry topped with creme, warm fruit compote and anglaise, sprinkled with vanilla pastry crumble

Crème Brulee

classic vanilla custard-based dessert with caramelized sugar coating

Warm Zucchini Bread

made from scratch in the 523 kitchen served warm with cream cheese frosting

Chocolate Molten Lava Cake

delicious chocolate cake with a warm chocolate ganache center. served with raspberry sauce

Cheesecake

new york style confection served with your choice of fresh raspberry puree or caramel pecan sauce

Lemon Poppyseed Pound Cake

drizzled with lemon syrup and limoncello whipped cream