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 roasted tomato gastrique and gremolata. Served with crispy asiago polenta and seasonal vegetables.

Topped with blueberry demi and crispy onions. Served with mashed potato and seasonal vegetables.

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

Topped with sautéed leeks, roasted red peppers and black garlic sour cream. Served with au gratin potatoes and seasonal vegetables.

Panko seared, topped with roasted red pepper puree and asparagus mousse. 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.

House smoked brisket, bacon, poblanos, roasted tomatoes and leeks. Tossed with gorgonzola cream and herbed pappardelle.

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.

Pappardelle, pecorino

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.

House smoked brisket, roasted poblanos, onions, potatoes and pepper jack in a grilled, pressed flour tortilla. Topped with smoky tomato demi and avocado salsa. Served over ranch beans.

Top sirloin rubbed with smoked paprika and cumin, topped with roasted jalapeño chimichurri and smoked paprika sour cream. Served with Patagonian potatoes and seasonal vegetables.

Cajun cornmeal seared, topped with lemon - tarragon aioli and crispy onions. Served with wild rice and seasonal vegetables.