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.

Smoked truffle rubbed, topped with grilled wild mushrooms and bearnaise. Served with crispy asiago polenta and seasonal vegetable.

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

Topped with cranberry jam and herbed goat cheese. Served with au gratin potatoes and seasonal vegetable.

Panko seared topped with lobster mousse and Old Bay hollandaise. Served with wild rice and seasonal vegetable.

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.

Roasted tomatoes, artichoke hearts, onions and spinach, tossed with our lobster bisque and herbed pappardelle. Topped with asiago and grilled lobster tail.

Six scallops, shallots, roasted tomatoes, Italian parsley and a hint of red pepper flakes in a lemon - garlic butter wine sauce. Tossed with linguine and topped with Asiago.

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.

Wild mushrooms - pesto risotto with Toulouse sausage. Topped with grilled, sliced top sirloin and gorgonzola.

Korean braised short rib with mirin braised cabbage, topped with passion fruit gastrique and crispy wontons. Served with coconut basmati.

Potato crusted with black garlic aioli and crispy onions. Served with wild rice and seasonal vegetable.

Cabernet demi and foie grass butter. Served with mashed potato and seasonal vegetable.

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