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.

Cumin-coriander crusted, topped with green onion butter. Served with au gratin potatoes and seasonal vegetables

Harissa braised, served over Tunisian couscous, topped with roasted tomato-mint aioli. Served with seasonal vegetables

Smoked paprika-cumin rubbed top sirloin. Topped with roasted poblano chimichurri and Tabasco-lime sour cream. Served with grilled Patagonian potatoes and seasonal vegetables

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

Topped with cherry bomb crawfish. Served over Chef's mashed potato, with seasonal vegetables

Panko seared, topped with key lime-passion fruit cream and toasted almonds. Served with wild rice and seasonal vegetable.

Lightly breaded, topped with pickle-garlic aioli and fried capers. Served with crispy asiago polenta and 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.

Harissa braised brisket, peppers, onions, wild mushrooms, zucchini and tomato-basil cream. Tossed with herbed pappardelle, topped with 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.