Menu

With Garlic, Shallot, Brandy and Mushroom Butter topped with Parmesan Cheese served with a Grilled Crostini

Topped with Bacon Jam, Goat Cheese, Sundried Tomatoes and Balsamic Glaze

Over Arugula Pesto with Tomato Salad and Micro Greens

With Capers, Shallots and Lemon Juice on Grilled Ciabatta Bread topped with Parmesan Cheese

With Caesar Dressing, Ciabatta Croutons and Parmesan

With Blue Cheese Crumbles, Cucumber and Red Onion tossed with Balsamic Vinaigrette

Honey Lemon Vinaigrette, Pears, Pecans, Tomatoes and Crumbled Goat Cheese

Over Roma Tomato Basil Risotto, Garlic Sauteed Spinach and Olive, Tomato and Caper Sauce

Stuffed with Wild Mushrooms and Ricotta in a Parmesan Cream with Prosciutto and Sweet Peas

Over Orzo Pasta tossed with Artichoke Hearts, Grilled Scallions and Sundried Tomatoes in a Lemon Butter Broth

Crispy Creamer Potatoes and Tri Colored Roasted Cauliflower topped with Black Truffle Butter

With Veal Bolognaise topped with Provolone Cheese and Bread Crumbs

Over Creamy Polenta with Grilled Asparagus and Red Wine Braising Jus

With Lump Crab in a Rose Tomato Sauce with Spinach topped with Shaved Asiago

Over Sweet Potato Puree and Grilled Asparagus topped with a Rosemary Pear Compote and Toasted Almonds

Over Local Patty Pan Squash and Eggplant Ratatouille with Herb Oil

Ask your server for today's flavor

Topped with Pistachios and Whipped Cream

With House Made Strawberry Basil Ice Cream

With House Made Mexican Hot Chocolate Ice Cream

With a Chocolate Crust and Whipped Cream

Topped with Caramel Sauce, Whipped Cream and Toasted Walnuts