Fine Dining


Bruschetta Bread

Grilled French bread, provolone, garden basil, bruschetta tomato blend and sweet balsamic reduction.


One pound of steamed mussels, in a buttery broth of; white wine, clam stock, tomatoes, bacon, lemon and spinach served with grilled French bread.

Shrimp Cocktail

Three Jumbo shrimp served with cocktail sauce and lemon.

Crab Cake

Two lump blue crab cakes, with shallots, bell peppers, and seasonings, placed over sweet corn relish, and then topped with roasted red pepper aioli.


A generous portion of lightly bread calamari served with marinara sauce.



Greens, tomatoes, onion, cucumbers and croutons served with choice of dressing.


Romaine lettuce, tossed in Caesar dressing croutons, and Parmesan.


Mixed greens, dried cranberries, cashews, apples and shredded Swiss, tossed in our house made Red Wine poppy seed dressing.

Small Plates

Veal Scaloppini Piccata small plate

Floured and pan seared, topped with piccata sauce served with parmesan risotto and asparagus.

Vodka Eggplant Gnocchi small plate

Lightly breaded, fried eggplant served with a rich creamy vodka sauce on a bed of gnocchi and Parmesan.

*Beef and Shrimp small plate

Filet medallion, jumbo shrimp, and asparagus on a bed of Parmesan risotto topped with hollandaise sauce.


(All steaks come with mashed or baked potato, and a seasonal vegetable garnish)

*Certified Angus Beef Filet Mignon

7oz Center cut tenderloin, lean and succulent with buttery texture and subtle flavor.

*Certified Angus Beef N.Y. Strip Steak

14oz. Lean, tender and full flavored.

*Certified Angus Beef Delmonico

16z. Delmonico steak, a rich flavor with marbling throughout.

*Certified Angus Beef Prime Rib

Slow roasted beef loin, seasoned to perfection. 10oz. 26 / 14oz.

*Certified Angus Beef Sirloin

A strip cut sirloin lean, flavorful, and a moderately tender steak. 10oz

Brazed Short Ribs

A 16 oz beef shank, braised and served in a demi-glaze with mashed potatoes and baby carrots, parsley gremolata, and onion straws.

*Rack of Lamb

Crusted in coriander, sweet potato mash, red wine cranberry reduction and asparagus, finished with crispy fried squash.

Steak Accompaniments



Wild Mushrooms


Jumbo Shrimp Scampi


Caramelized Onions


Crab Cake


Truffle Butter


Gorgonzola Sauce


Onion Straws


Pepper Corn Sauce



Wild Rice Pilaf




Mashed Potato




French Green Beans






French Fries


Truffle Fries


French Onion Soup


Baked Potato/Loaded


Weekly Chef Specials

Appetizer Specials

We will have one to two options that will change weekly.

Salad Special

We will have one salad option that will change weekly.

Entree Specials

We will have five to seven different entrees every week. They will consist of a couple seafood entrees, a couple chicken entrees, pasta, beef, pork or lamb entrees. Chef Chapman wants to keep a variety of menu items so you can come every week and not get bored with the menu.