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David Boothe, chef
Caesar salad with grilled breast of chicken 12 Or grilled prawns 14
Angus Rib eye with sautéed mushrooms, sweet fries and greens 26.
Filet mignon with prosciutto wrapped shrimp, cippoline onions, sauté of baby carrots, roasted rosemary new potatoes and sauce bordelaise29.
Large four cheese ravioli with our home made family recipe meat sauce16.
Grounds cioppino with sauté of green lip mussels, fresh bay scallops, prawns, and littleneck clams in white wine, lobster fumet, fresh garlic, onions and marinara served with house crostini 21.
Seared swordfish steak served over linguine with organic tomato basil sauce 19.
Steamed mussels in chardonnay with sweet butter, cracked pepper, fresh basil, shallots, garlic, and sweet potato frites 18.
Crimini and Oyster mushrooms, sautéed with oven roasted tomato pesto and fresh basil in a light cream sauce over penne 17.
Grilled fresh vegetables, every kind the kitchen has grilled to perfection with hazelnut-potato puree 14.
Chicken Cordon Bleu with sherry and light cream mixed spring greens and sautéed vegetables 17.
Braised then grilled pork shoulder, olive oil drenched cannellini beans and fresh vegetables 20.
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