Dinner

Sautéed bell peppers, onions and shrimp in a Cajun-tarragon-sherry cream sauce over linguine.

Chickpeas, mushrooms, peppers, spinach, onions, snow peas, carrots and garlic sautéed in a spicy tomato-berbere sauce over vanilla sweet potato mash.

Shrimp, blue crab cake, sun-dried 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, vegetables and Asiago cheese in a tomato-tarragon-clam broth over linguine.

Smoked truffle rubbed with black garlic butter. Served with au gratin potato and seasonal vegetable.

Pickle-garlic aioli, fried capers, chef’s rice and seasonal vegetable.

Cinnamon-tomato-garlic sauce and feta over Mediterranean orzo and fresh vegetable.

Topped with Cornichon pickle relish and sour cream. Served with au gratin potato and seasonal vegetable.

Panko seared, topped with key lime - mango cream and toasted coconut. Served with wild rice and seasonal vegetable.

16oz lamb shank with tomato, garlic, balsamic glaze, Mediterranean orzo and seasonal vegetable.

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.

Fresh wild mushroom-roasted garlic filling, roasted tomato, Kalamata olive, spinach and roasted onion sauce.

House smoked brisket, peppers, onions, roasted tomatoes, poblanos and smoky tomato demi, tossed with herbed pappardelle and topped with pecorino.

Top sirloin with roasted jalapeño chimichurri, smoked paprika sour cream and crispy tortillas. Served with Patagonian potatoes and seasonal vegetables.

Panko crusted with garlic, herbs, white wine, roasted tomatoes, feta, onion and Kalamata olives over Mediterranean orzo.

Pappardelle, pecorino

House smoked brisket, sharp cheddar cheese, roasted potatoes, onions and poblanos in a flour tortilla. Topped with smoky tomato demi and avocado salsa with ranch beans.

Topped with lemon - caper - dill butter. Served with wild rice and seasonal vegetable.

Topped with smoky poblano salsa and Tabasco - lime sour cream. Served with ranch beans and seasonal vegetable.

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.