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.
Three Jumbo shrimp served with cocktail sauce and lemon.
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.
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.
Jumbo Shrimp Scampi
Pepper Corn Sauce
Wild Rice Pilaf
French Green Beans
French Onion Soup
Weekly Chef Specials
We will have one to two options that will change weekly.
We will have one salad option that will change weekly.
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.