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