Dinner

Shrimp sauteed with bell peppers and onions, tossed with linguine in a cajun-tarragon-sherry cream sauce.

Chickpeas sauteed with mushrooms, peppers, spinach, onions, snow peas, garlic and carrots in a spicy tomato-berbere sauce served over vanilla sweet potato mash.

Shrimp, blue crab, sun-dried tomato, artichoke heart, lobster risotto, asiago finish.

Chicken breast stuffed with spinach, sundried cranberries, garlic and goat cheese served with chef’s rice, and fresh vegetable.

Fresh scallops, shrimp, chorizo, chicken, vegetables, and asiago cheese in a tomato-tarragon-clam broth served over linguine.

Lobster mousse, old bay hollandaise, mash potato, and fresh vegetable.

Black garlic-truffle butter, au gratin potato and fresh vegetable.

Pickle-garlic aioli, fried capers, chef’s rice, and fresh vegetable.

With cinnamon-tomato-garlic sauce and feta, over mediterranean orzo, and fresh vegetable.

Capers, roasted tomato, lemon-dill butter, mashed potato, and fresh vegetable.

Panko sear, strawberry-basil-pablano salsa, balsamic glaze, chef’s rice, and fresh vegetable.

House smoked brisket, poblanos, onions,shredded potatoes and cheddar, inside a grilled tortilla, and topped with smoky tomato demi and avocado salsa. Served atop ranch style beans.

16oz lamb shank with tomato and garlic, finished with balsamic glaze. Served with Mediterranean orzo, and fresh vegetable.

Lobster tail, sun-dried tomato, spinach, garlic, onion and shrimp bisque.

2 cornflake fried chicken thighs atop johnny cakes, with a maple drizzle and topped with our homemade rosemary-sausage gravy.

Fresh wild mushroom-roasted garlic filling, roasted tomato, kalamata olive, spinach, and roasted onion sauce.