Dinner

Shrimp sauteed with bell peppers and onions, tossed with linguine in a cajun-tarragon-sherry cream sauce.

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

Shrimp, blue crab, sun-dried tomato, artichoke heart, lobster risotto, with parsley, asiago finish.

Chicken breast with spinach, sundried cranberries, garlic and goat cheese served with chef’s rice, and fresh vegetable.

Fresh scallops, shrimp, chorizo, chicken, vegetables, and asiago cheese in a tomato-tarragon-clam broth served over linguine.

Apricot demi glace, crispy pancetta, mashed potato and vegetable.

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

With cinnamon-tomato-garlic sauce and feta, over mediterranean orzo, and fresh vegetable.

Cornichon pickle relish and sour c ream. Served with mash potato and seasonal vegetable.

Panko sear, pineapple salsa, mango aioli. Served with coconut basmati rice and seasonal vegetable.

16oz lamb shank with tomato and garlic, finished with balsamic glaze. Served with Mediterranean orzo, and fresh vegetable.

Lobster tail, sun-dried tomato, spinach, garlic, onion and shrimp bisque.

2 cornflake fried chicken thighs atop johnny cakes, with a maple drizzle and topped with our homemade rosemary-sausage gravy.

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

House smoked brisket, asparagus, roasted red peppers, poblanos, onions, smoky tomato demi, pappardelle and feta.

Marinated and grilled Merts Meat flank steak. Topped with roasted jalapeno chimichurri, smoked paprika sour cream and crispy corn strips. Served with Patagonian potatoes and seasonal vegetable.

Sesame crusted, topped with burnt ginger oyster sauce and crispy wontons. Served with mirin braised cabbage and coconut saffron basmati rice.

Pappardelle, pecorino

House smoked brisket, pepper jack cheese, roasted onions, potatoes and poblano peppers folded in a flour tortilla. Topped with smoky tomato demi and avocado salsa. Served with ranch beans.

Grilled whitefish, Spanish olive aioli and crispy peppadews served with Chef's rice and seasonal vegetable.

Smoked chili rubbed top sirloin sliced atop grilled challah bread with housemade bourbon BBQ sauce and candied bacon. Served with au gratin potatoes and seasonal vegetable.

Ribeye topped with grilled mushrooms and lemon - basil butter. Served with mashed potato and seasonal vegetable.