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.

Korean Braised, atop scallion-sesame rice. Topped with gochujang demi and crispy wontons. Served alongside cucumber-daikon-pear slaw

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

Topped with bacon, leeks and Dijon-stout cream. Served over Chef's mashed potato, with seasonal vegetables

Panko seared, atop maple butternut squash puree, with apple cider gastrique. Served with wild rice and seasonal vegetable.

8oz top sirloin atop grilled challah, topped with old bay-butter shrimp. Served with au gratin potato and seasonal vegetables

Lightly breaded , crab stuffed and topped with hollandaise. Served with crispy asiago polenta and seasonal vegetable

Airline pheasant breast stuffed with a sourdough-sage-pancetta stuffing atop cranberry-cider jam. 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 pears, caramelized shallots, spinach and wild mushroom bisque, tossed with herbed pappardelle. Topped with medium-rare seared duck breast and shaved pecorino

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.

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.