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 leeks, roasted tomatoes and ginger cream sauce. 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.

Shrimp, chorizo, peppers, onions and sun - dried tomato - cashew - pesto cream, tossed with herbed pappardelle and topped with feta.

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.

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.

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.

Beef tenderloin, kalamata olives, onions, garlic, roasted tomatoes and spicy feta - lemon cream.

Braised lamb with penne pasta, spinach, mushrooms, onions, feta and Greek tomato sauce.