Wildflowers Salad
Fresh Boston Bibb with carrot straw, cucumber, grape tomato and Belgian Endive, served with your choice of dressing.
4-

The Caesar
The traditional favorite of crisp romaine tossed in our special pasteurized
egg dressing with garlic croutons, Pecorino Romano cheese and anchovies.
4⁵-

Grilled Romaine
Lightly char-grilled fresh romaine dressed with a drizzle of our own Caesar dressing and Parmesan crisps.
5⁵-

Crisp Iceberg “Steakhouse Wedge”
A wedge of iceberg adorned with red onion, garden tomato slice, bacon cracklings and a creamy bleu cheese dressing
5-

Spinach Salad
Fresh baby spinach tossed with light citrus vinaigrette and goat cheese streusel, avocado, red onion, mandarin oranges and pine nuts.
6-

“ENTREES”

Chicken Florio
Breast of chicken roasted with an exotic mushroom duscelle and paired with rich Marsala reduction.  Presented with mac and noodle cheese cake, snap peas and baby carrots.

OR
Honey and fine herb roasted breast of chicken complimented with fresh sautéed spinach and red bliss potatoes
19-

Chicken Newport
Tender chicken breast tucked with a crab imperial filling, sautéed till golden, and blanketed with a lobster Sauce American. Tempura fried stem-on artichoke hearts and mac and noodle cake.
22-

Breast Of Duck *
Pan seared duckling breast glazed with satiny aged port wine cherry sauce. Orange infused risotto and asparagus.
22-

Ratatouille Baked Salmon*
A fresh filet of salmon baked with a tomato, summer squash, eggplant and green pepper crust scented with balsamic, garlic basil and fennel seed.  Presented with tri color fingerling potatoes.

OR
Mediterranean style Salmon grilled to perfection and topped with a warm lemon, tomato, oregano and vermouth relish served with charred asparagus and walnut roasted sweet potatoes
23-

Veal Rollantini
Tender veal filled with fresh mozzarella and spinach. Fan-sliced over a white wine mushroom sauce. Rosti potato cake and grilled ratatouille.
21-

Veal Picatta
Medallions of veal sauteed with shallots, capers, fresh lemon and splashed with white wine.  Accompanied with mad and noodle cheese cake an wilted spinach.
21-

Shrimp and Scallops Palermo
Jumbo shrimp and scallops sautéed in a garlic and chardonnay scampi-style sauce with artichoke hearts, roasted red peppers, scallions and grape tomatoes. Served over linguini and dusted with grated pecorino Romano cheese

OR
Shrimp and scallops fra diavlo, sautéed in a spicy marinara sauce served over linguini, accompanied with baby carrots and green beans
25-

Filet Mignon Short Stack*
8 oz. char grilled Filet Mignon complimented with Rosti potato cake, baby green beans and carrots
33-

New York Strip Steak*
A 12 oz. strip steak flame grilled to your liking with mac and noodle cake, grilled ratatouille
31-

OR Petite Sirloin*
An 8 oz. New York strip trimmed to the leanest possible cut broiled to your liking with olive oil, sautéed mushroom and onions, grilled ratatouille and walnut roasted sweet potatoes
26-

The filet mignon and New York Strip are served with your choice of sautéed mushrooms and onions or three complimenting dipping sauces… Makers Mark Bourbon Bacon BBQ, Sour Cream Horseradish and Roasted Garlic and Leek Herb Butter

Grilled Pork Tenderloin*
Pork tenderloin char grilled and mopped with a house made fresh mango and peach barbeque sauce.  Paired with Rosti potato cake and buttered asparagus.
19⁵-

Farmers Market Pappardelle
A harvest fresh medley of vegetables including snap peas, asparagus, summer squash and artichoke hearts tossed with long wide pasta noodles and simmered with steak tomatoes, garlic and fresh basil.
18₅-

Rack Of Lamb*
New Zealand lamb rack prepared to your preference with a Dijon, garlic and rosemary crust. Presented with a delightful Pinot Noir sauce. Rosti potato cake and grilled ratatouille
30-

*Consumer Advisory Notice*
Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk for food borne illness.
Please consult your server should you have any dietary requests.
~ A 15% gratuity is added to parties of six or more people ~