Pennsylvania mushrooms, shallots and fontina cheese baked in a flakery puff pastry shell finished with brown-butter vinaigrette.
1 lb. of steamed blue mussels in a rich saffron-garlic cream sauce served with grilled crostini.
Classic French plan seared foie gras laced with Hershey's cocoa-balsamic syrup, finished with red onion-sherry marmalde and crostini.
Wild-Atlantic salmon seasoned with sugar, pink himalayan sea salt, pernod, cracked pepper and lemon zest served with crusty french baguette, capers and whole grain champagne mustard.
Creamy french bried cheese and roasted pars sandwiched in a flour tortilla and grilled, topped with mulled wine syrup and spiced walnuts.
Tender marinated calamari grilled whole then sliced beside somen noodles with mild fresh tomato arrabbiata sauce.
Complimentary with entree selection. Mesclun greens, tomatoes, feta cheese and pine nuts tossed with our own Balsamic vinaigrette.
Quick-grilled crisp romaine lettuce, garlic croutons and Asiago cheese tossed with our Caesar dressing.
Crisp baby arugula lettuce topped with caramelized pears, red bell peppers, toasted almonds and Gorgonzola vinaigrette.
Tender baby spinach topped with hard cooked egg, candied bacon, grape tomatoes and warm bacon dressing.
Braised beef tenderloin tips and sweet Italian sausage tossed with bell peppers, caramelized onions and linguini set in balsamic marinara with Asiago cheese.
Pan seared diver scallops and fettuccini tossed in a traditional Italian sauce of tomatoes, sauteed garlic, extra virgin olive oil and a dash of red pepper flakes.
Grilled tender french cut chicken breast over penne pasta tossed with marinated portobello mushrooms and roasted red peppers in roasted garlic Alfredo sauce.
Grilled 5 oz. filet of beef topped with port wine demi-glace and crispy ale-marinated onions beside a jumbo lump crab cake with roasted-sweet pepper aioli.
Pan seared butter-filled game hen with a honey-lavender-garlic pan sauce.
Dry-rubbed and house smoked pork tenderloin paired with maple-dijon stout onions.
Tilapia filets dusted with seasoned corn meal and pan fried, topped with mixed olive tapanade, feta cheese crumbles and lemon olive oil arugula served with rice.
The chef's own crab cakes seasoned to enhance the crab's delicate flavor, served with Roasted-sweet pepper aioli.
Atlantic salmon topped with a light horseradish and panko crust, served with sweet and smoky bacon-onion jam and rice.
Pepper crusted lamb porterhouse steak served with tart cherry, sage and cabernet reduction.
Dry rubbed and roasted half long island duckling paired with curried sweet potato savory bread pudding then topped with candied apriot and orange zest syrup.
Ahi tuna steak pan seared with crispy wasabi-peas, dressed with sesame and ginger then topped with wilted spinach.
Tender bistro steak marinated with garlic, red wine, balsamic vinegar and fennel seed; pan seared then served with glace de viande and black truffle whipped potatoes.
Roasted garbanzo beans tossed with garden vegetables, cumin, saffron and a pinch of cinnamon, finished with wilted spinach and served over a Parmesan polenta cake.
Cheese stuffed pasta tossed with caramelized onions, sundried tomatoes and Asiago alfredo sauce.
Fettuccine in a sauce of garlic, onions, extra virgin olive oil. Plum toamtoes, calamata olives, spanish olives and capers.
Hours of Service:
Friday: 03:30PM - 06:30PM
Monday: Closed
Sunday: 03:30PM - 06:00PM
Tuesday: Closed
Saturday: 03:30PM - 06:30PM
Thursday: 03:30PM - 06:00PM
Wednesday: 03:30PM - 06:00PM
(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.
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