MAIN EVENTS

 

PAN SEARED SEA SCALLOPS

 CITRUS PARMESAN RICE   VEGETABLE DU JOUR MAPLE CRANBERRY GLAZE     22

 

BAKED HADDOCK

CHIVES RED BLISS MASHED POTATO VEGETABLE DU JOUR LEMON BUTTER BEURRE BLANC  21

 

PAN SEARED SALMON FILET

CRISPY SALMON OVER RICE NOODLES IN A GARLIC SOY MIRIN GINGER BROTH

BOK CHOY   21

 

PANKO CRUSTED PAN SEARED RARE TUNA

OVER VEGETABLE TEMPURA  GINGER GARLIC SOY SAUCE WASABI DRIZZLE

 FRIED  RICE NOODLES  22

 

SPINACH & CHEESE RAVIOLI WITH JUMBO SHRIMP

TOSSED IN A BABY SPINACH GARLIC SHALLOT WHITE WINE BUTTER SAUCE     22

 

CHARBROILED PORK TENDERLOIN

OVER FRIED SEASONED YUKON POTATO WEDGES GRILLED ASPARAGUS

WILD MUSHROOM RAGU    19

 

FILET MIGNON

ROSEMARY & GARLIC YUKON MASHED VEGETABLE DU JOUR

MERLOT CURRANT GELEE     DEMI GLAZE

9 OUNCE CUT...............28

6 OUNCE CUT.....................19

 

GRILLED BISTRO STEAK

ROASTED VEGETABLE  RISOTTO GRILLED ASPARAGUS SPEARS     DEMI GLAZE

12 OUNCE CUT........................22

6 OUNCE CUT........................16

 

VEAL CHOP TOMAHAWK 14 OUNCE

OVER   PAN SEARED BLACK PEPPER GNOCCHI WITH SHALLOTS & COGNAC CREAM SAUCE, WITH CHARBROILED PEACHES AND PEARS     29

 

CHARBROILED LAMB CHOP

OVER  MINT & DIJON SWEET POTATO STEAK FRIES  ARTICHOKE SUCCOTASH   29

 

VEGETATARIAN RISOTTO

ROASTED VEGETABLE RISOTTO FINISHED WITH PARMESAN CHEESE      14

 

CONSUMING RAW OR UNDERCOOKED FOODS MAY BE HAZARDOUS TO YOUR HEALTH

SPLIT PLATE CHARGE   $5.00

LUNCH TUESDAY - FRIDAY  11:30 TO 3PM

DINNER  TUESDAY - SATURDAY 5PM TO 10PM