Chef's creation of Seasonal soups.
Watermelon, orange supremes, pickled red onion, goat cheese and tossed arugula.
Served with balsamic reduction.
Quartered romaine charred with parmesan, bacon, roasted tomatoes, served with Bacon-Sherry Tomato Vinaigrette and house made croutons.
Pacific clams sauteed in a garlic white wine broth, with red pepper flakes, basil, oregano, and cherry tomato.
Lentils, mirepoix, seasoned vegetables and garlic caper sauce, garnished with chili oil.
8 oz. marinated and seared french-style New Zealand racks topped with a cherry port reduction.
Served over honey glazed tri-color carrots, and roasted red potatoes.
Bacon-wrapped chicken breast stuffed with bacon jam and mushrooms served over quinoa, asparagus, wild mushrooms, cherry tomato on a bed of sweet pea and mushroom purees, topped with mushroom bechamel.
Pan-seared bacon-wrapped scallops over mushrooms, blistered brussels sprouts, sweet peas and sun-dried tomatoes on a bed of sweet pea puree.
Finished with chili oil, balsamic reduction and black caviar.
Pan-seared veal served in a Marsala-picata sauce blend over capers and a squash, eggplant, bell pepper, olive
House made fettuccine noodles tossed in our gourmet Alfredo sauce with wild mushrooms, seasonal vegetables and garnished with parmesan cheese. Chicken 4 | Shrimp 5 | Scallops 5
Chicken, clams, chorizo, sweet peas and sun-dried tomatoes served over saffron rice.
Quinoa, zucchini, sun-dried tomato, bell peppers, mushrooms and sweet peas. Chicken 4 | Shrimp 5 | Scallops 5