* Ask your server about menu items that are cooked to order. Consuming undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness.
Greek olive oil and French bread available upon request with entree
Sautéed bell peppers, onions and shrimp in a Cajun-tarragon-sherry cream sauce over linguine.
Ethiopian Vegan Stew
Chickpeas, mushrooms, peppers, spinach, onions, snow peas, carrots and garlic sautéed in a spicy tomato-berbere sauce over vanilla sweet potato mash.
Mediterranean Shellfish Risotto
Shrimp, blue crab cake, sun-dried tomato, artichoke hearts , parsley and Asiago finish.
East Side Chicken
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.
8 oz tenderloin steak with fois gras demi. Served with mashed potatoes and seasonal vegetables.
Pickle-garlic aioli, fried capers, chef’s rice and seasonal vegetable.
Cinnamon-tomato-garlic sauce, feta and Greek yogurt-mint sauce over Mediterranean orzo and fresh vegetable.
Topped with crawfish and cherry bomb sauce. Served over mashed potatoes with seasonal vegetables.
Panko seared, cherry beurre blanc, leeks and toasted almonds. Served with wild rice and seasonal vegetables.
Braised Lamb Shank
16oz lamb shank with tomato, garlic, balsamic glaze, Mediterranean orzo and seasonal vegetable.
Acadia National Penne
Lobster tail, sun-dried tomato, spinach, garlic, onion and shrimp bisque.
Two cornflake fried chicken thighs atop Johnny cakes with a maple drizzle and our homemade rosemary-sausage gravy.
Vegan Mushroom Ravioli
Fresh wild mushroom-roasted garlic filling, roasted tomato, Kalamata olive, spinach and roasted onion sauce.
Wild mushrooms, leeks, spinach, roasted tomatoes and Marsala cream. Tossed with herbed pappardelle, topped with asiago and seared duck breast.
Panko crusted with garlic, herbs, white wine, roasted tomatoes, feta, onion and Kalamata olives over Mediterranean orzo.
Short Rib 'Ossobuco'
Italian braised beef short rib, crispy pancetta, orange gremolata, au gratin potatoes and seasonal vegetables.
Top sirloin served atop grilled challah, topped with Old Bay butter and grilled shrimp. Served with au gratin potatoes and seasonal vegetable.
Topped with horseradish - truffle butter. Served with au gratin potatoes and seasonal vegetables.
White win poached, over lobster risotto with roasted tomato aioli and crispy onions. Served with crispy asiago polenta and seasonal vegetables.
Topped with sour cream - bacon gravy and wild mushrooms. Served with mashed potatoes and seasonal vegetables.
Beef tenderloin tips with sauteed wild mushroom, onion, savory dill, dijon sour cream sauce. Served over herbed pappardelle.
My Big Fat Greek Fry
Pork souvlaki, peppers, onions, kalamata olives, roasted tomatoes, herbs, lemon and wild rice topped with feta and Greek dressing.