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FILET MIGNON
Grilled Beef Tenderloin served with a red wine balsamic drizzle served with smashed potatoes and seasonal veggies 24~
VEAL PICATTA
Veal Medallions sauteed in a white wine lemon caper sauce served with herbed basmati rice 21~
LEMON AND HERB CRUSTED HADDOCK
Fresh haddock fillet topped with a herb crust then broiled with a with a dill cream sauce served with wild rice and seasonal veggies 18~
BOOTLEGGER RIBEYE
14oz. Ribeye basted with a whiskey brown sugar baste then grilled to perfection and topped with crispy onions and served with steak frites 21~
PESTO CHICKEN PASTA
Fresh breast filet of chicken sauteed with onions, roasted red peppers, crisp bacon served with a nut free pesto sauce over linguine 17~
FALL OFF THE BONE CHICKEN
Orange zest rubbed chicken braised in citrus basil chicken stock with onions, carrots and shallots and served with smashed potatoes 17~
DILL CRUSTED SALMON
Filet of Salmon topped with fresh dill then pan seared in a sweet triple sec sauce with wild rice 18~
VEGGIE PENNE
Portabella mushrooms, spinach, tomatoes, onions sauteed in a gralic and white wine sauce served with penne pasta and drizzled with a basil vinaigrette 16~
DIVER SCALLOPS
Pan seared and lightly caramelized sea scallops served in a peppercorn beurre blanc sauce with basmati rice 21~
PORK SALTIMBOCCA
Pork medallions seasoned with herbs lightly floured then pan seared and wrapped with proscuitto, sautéed mushrooms and a marsala cream sauce served with mashed potatoes and seasonal veggies 17~
SESAME ENCRUSTED TUNA
Blue fin tuna encrusted in sesame seeds with a soy glaze served with a spinach and lentil salad 19~
SHRIMP AND SCALLOP SAUTE
Jumbo shrimp and sea scallops sauteed in a roasted red pepper and basil sauce over a bed of linguine 21~
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