with Fresh Vegetables and Pita Chips

baked with Housemade Marinara Sauce and topped with Parmesan-Reggiano Cheese

Smoked Trout Pate, House Smoked Salmon Pate and Chevre, Spinach, Pine Nut and Sundried Tomato Spread served with Assorted Crackers (Recommended for Two)

Lump Crab Meat blended with Smoked Gouda, Roasted Red Peppers and Cream Cheese, served with toasted Sundried Tomato Focaccia

in a Garlic, Thyme and White Wine Sauce

served with Soy Sauce and Peanut Sauce

Mixed Greens with assorted Vegetables, Candied Pecans and Gorgonzola

Mixed Greens, Red Onions, Cherry Tomatoes, Kalamata Olives and Feta Cheese, topped with Marinated Chicken Skewers

with Creamy Lemon and Chardonnay Vinaigrette and Pan-Fried Quinoa Patty over a Bed Mixed Greens

served on a bed of Mixed Greens with Cherry Tomatoes and sliced Avocado, Julienne Pepper-Jack Cheese and an Adobo-Chili Vinaigrette

Chef's Selection served on Brioche Bread

Blackened Chicken with Cheddar and White Bean Chili

Sautéed Portabella Mushrooms, Cherry Tomatoes and Smoked Gouda Cheese in a Flour Tortilla

Hickory Smoked Pork on Brioche Bun with Lettuce, Tomato, Pickled Red Onion, Bistro Slaw and Chips

with Bacon, Guacamole and Hot Pepper Cheese

Braised with Red Wine and served with Penne Old Bay Mac and Cheese with Lump Crabmeat

Grilled and served with English Mint Sauce and Herbed Quinoa Tabbouleh

topped with Brie and Mushroom Demi-Glace, served with Creamy Garlic Mashed Potatoes

topped with Prosciutto and Marsala Sage Sauce, served with Creamy Garlic Mashed Potatoes

Broiled Chicken Breast topped with Sautéed Artichokes, Tomatoes and Spinach, served with Creamy Garlic Mashed Potatoes

with Ginger Lime Sauce served with Creamy Garlic Mashed Potatoe

Shrimp, Bay Scallops, Clams, Green-Lip Mussels and Tilapia gently simmered with Artichoke Hearts, Leeks and Cherry Tomatoes in a Brandy, Garlic-Infused Seafood Broth

with Ginger Lime Sauce, served with Bistro Slaw

with Portobello, Black Trumpet and Shiitake Mushrooms

Fresh Littleneck Clams tossed with Linguini in a Garlic, Thyme and White Wine Sauce

Sautéed Chicken, Sausage, Shrimp, Mushrooms and Leeks, tossed with Fettuccini in Cajun Cream Sauce topped with Parmesan-Reggiano

Sautéed Scallops, Sun Dried Tomatoes, Prosciutto and Mushrooms tossed with Linguini in Gorgonzola Cream Sauce

Pan-Fried and served with Sour Cream