Menu

Gratinee served with parm crouton and gruyere chz

No garnish


4/5.5

Smooth, pureed with rich tomato, cream, and basil flavor

Herb crostini

4/5.5

One pound wings, fried. Dipped in hot or mild sauce. Served with bleu cheese dressing.

Celery sticks

7

blend of cream cheese, spinach, and artichokes, served with tortillas and crostinis.

Grated parm

7

Smoked chicken wrapped in light, fluffy dough, served with roasted red pepper hummus.

Feta and fried capers

9

Two lump crab cakes served with tomato fennel slaw and a caper remoulade.

Microgreens

12

Calamari rolled in house seasoning, fried crispy, and served with our house cocktail sauce and chipotle aioli.

Lemon wedge

9

Horseradish cocktail sauce, blue cheese coleslaw

Lemon wedge and micro greens

10

Deep fried portobello mushrooms served with roasted garlic ketchup

Chopped parsley

8

Imported and domestic cheeses served with orange chutney, crackers and crostinis.

No garnish

12

Ranch, FF Ranch, Blu Chz, 1000, Caesar, and the six vins (mustard, roasted garlic, red pepper, honey, balsalmic, and walnut)

Tender baby spinach, warm almond crusted goat cheese, prosciutto, and honey vinaigrette.

GP

10

Apples, oranges, and shaved fennel are served over mixed greens, with a blue cheese and walnut vinaigrette.

GP

9

French fries, fruit, mashed potatoes, or a side salad.

$.50 up-charge for bacon or cheese

8 oz. ground sirloin served on an onion bun with lettuce, tomato, and onion. TAKE A TEMP.

Pickle, ketchup and mustard.

10

8 oz. freshly grilled chicken breast, smoked gouda, sundried tomato jam and bacon on grilled herb focaccia bread.

Pickle

9

Mesquite smoked turkey breast, sliced avocado, apple wood bacon, lettuce, tomatoes, smoked gouda cheese, and mayo on whole wheat toast.

Pickle

10

Sliced prime rib topped with provolone, served with side of au jus

Pickle

10

Scallop, Shrimp, Snapper, angel hair pasta, roasted garlic lobster broth

Lemon wedges and pepper curls

26

Rainbow trout, wild rice pilaf, citrus caper relish and a brown butter sauce

Lemon wedges and chopped parsley

21

Sauteed Salmon with crispy skin, smoked tomato risotto and red wine butter.

Fried leeks

24

Portobello Mushroom Ragout and Lemon scented risotto

Pepper curls

25

Seared Diver scallops on top of linguine tossed in a saffron cream sauce

Crisp sweet potato shards

19

Blackened Tilapia over a corn and sweet potato pancake, garnished with asparagus and a sundried tomato aioli

Micro greens

17

Garlic, shallots, and tomatoes sauteed with olive oil and finished with vodka and fresh basil. Tossed with penne noodles and topped with fresh parm. Served with garlic toast. CHOICE OF BLACKENED SALMON OR GRILLED CHICKEN.

Parm cheese and crostini

15

Shrimp, smoked salmon, crab meat, spinach, mozzarella and smoked tomato marinara

Fried swiss chard

23

8 oz. grilled chicken, spaghetti, pancetta, mushrooms, parmesan cream sauce.

Chopped parsley and parmesan

15

14 oz. broiled to temp. and finished with au poirve.

steak knife and chefs garnish

23

12 oz. sirloin au poivre is a classic steak preparation of searing a steak and then adding shallots and garlic, deglazing with brandy or cognac and adding lots of pepper and finishing the sauce with cream.

steak knife and chefs garnish

18

• 8 oz. choice cut of beef tenderloin broiled to temp. and finished with au poivre.
• Take temp.

steak knife and chefs garnish

28

same as filet with parm cheese crust on top. take a temp.

green oil and tomato concasse.

29

12 oz. of ribeye steak. take a temp.

steak knife and chefs garnish

27

filet mignon topped with lump crab meat, one jumbo shrimp, hollandaise sauce and asparagus. take a temp.

steak knife and chefs garnish

33

Spiced with coriander and served with a pinot noir reduction and a butternut squash risotto.

chopped parsley

28

10 oz. of grilled bone-in pork chop served with savory sausage and sage bread pudding and apple brandy butter sauce

sage leaf

22

8 oz. roasted chicken breast and stuffed with brie and sundried cranberries. Served with chardonnay butter and whipped sweet potato

Gremolata (parsley, orange peel, bread crumbs)

21

10 oz. of slow roasted beef short ribs served on top of gorgonzola polenta and red wine reduction.

gremolata (parsley, orange peel, and bread crumbs)

23

Zucchini, Yellow squash, eggplant, red onion, spinach, mozz cheese, spicy marinara sauce.

mixed greens

18

Lightly breaded port mushroom served with a lemon caper butter and angel hair pasta.

chopped parsley, pepper curls

16

white beans, roasted butternut squash, swiss chard, portobello and shiitake mushrooms, eggplant, and a garlic flan

chopped parsley, pepper curls

16

butter, sour cream, bacon bits, cheese mix, and chives

6

• sage whipped potatoes
• roasted garlic mashed potatoes
• mac and cheese
• VOD
• butternut squash risotto
• broccoli

• truffle fries
• grilled asparagus
• au gratin potatoes
• brandied button mushrooms and cioppilini onions

layers of light sponge cake, mixed berries and vanilla mousse

Mixed berries

9

rich chocolate truffle, pistachio, and a hint of cayenne, served with vanilla anglaise

pink peppercorns

9

maple flavored custard with maple caramel on top

mint leaf

8

apple, pear, and peach tarte tatin served with homemade cinnamon ice cream

mint leaf

8