Dinner

Sautéed bell peppers, onions and shrimp in a Cajun-tarragon-sherry cream sauce over linguine.

Chickpeas, mushrooms, peppers, spinach, onions, edamame, carrots and garlic sautéed in a spicy tomato-berbere sauce over vanilla sweet potato mash.

Shrimp, blue crab cake, roasted tomato, artichoke hearts , parsley and Asiago finish.

Panko topped chicken breast with spinach, sundried cranberries, garlic and goat cheese with chef’s rice, and fresh vegetable.

Fresh scallops, shrimp, chorizo, chicken, peppers and onions, and Asiago cheese in a tomato-tarragon-clam broth over linguine.

Topped with Foie gras-truffle butter. Served with seasonal mashed potato and seasonal vegetables

Cashew crusted and topped with honey - thyme glaze. Served with wild rice and seasonal vegetable.

Topped with cranberry-jalapeno relish. Served with mashed potatoes and seasonal vegetable.

Panko seared, topped with Spanish aioli and crispy peppadews. Served over wild rice with seasonal vegetables.

16oz lamb shank with tomato, garlic, balsamic glaze, Mediterranean orzo and seasonal vegetable.

Two cornflake fried chicken thighs atop Johnny cakes with a maple drizzle and our homemade rosemary-sausage gravy.

Tossed with wild mushrooms, roasted tomato, Kalamata olives, spinach and roasted onion sauce.

Spinach, roasted tomatoes, onions and artichoke hearts, tossed with lobster bisque and herbed pappardelle. Topped with asiago and a 4oz grilled lobster tail.

Panko crusted with garlic, herbs, white wine, roasted tomatoes, feta, onion and Kalamata olives over Mediterranean orzo.

Seared scallops, shrimp, pancetta, spinach, onions, and roasted tomatoes. Tossed with smoky southern demi and linguine.

Half rack of lamb rubbed with Dijon mustard, fresh rosemary and black garlic. Seared and finished in the oven to medium. Served with buttered linguine, shaved pecorino and seasonal vegetables.

Pappardelle, pecorino

Brasied with sesame oil and soy sauce. Topped with gochujang BBQ demi and crispy wontons. Served with sticky rice and seasonal vegetables.

Top sirloin atop grilled challah, topped with cherry demi and crispy pancetta. Served with seasonal mashed potato and vegetable.

2 cod loins panko baked, topped with Greek - lemon - herb tomato sauce with bell peppers, onions, kalamats and feta. Served over Mediterranean orzo with seasonal vegetables

Beef tenderloin tips with sauteed wild mushroom, onion, savory dill, dijon sour cream sauce. Served over herbed pappardelle.

Pork souvlaki, peppers, onions, kalamata olives, roasted tomatoes, herbs, lemon and wild rice topped with feta and Greek dressing.

Cornflake fried chicken thighs atop cheesy bacon penne with onion.

Add to any entree