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Dinner Menu


Chef's Inspiration


Soup Du  Jour

Roasted Galic bulb


served with peSto, ricotta and crostini

Pei Mussels


with Coconut Curry served with Crostinis

Falafel Bites


Feta tzatziki

Sweet Chili Cauliflower (Spicy)


Toasted sesame, green onion and rice tempura

French onion soup


Small Plate

Charcuterie Board


Chef's choice of cured meats, cheese and seasonal accompaniments



3 Cheese crispy Risotto with Roasted pepper marinara, Shaved Prosciutto and Mixed Greens

Baked Brie


Filo wrapped double Crème, Cranberry Chutney and Candied Walnuts with sliced Apples

Parpadelle with Lamb Ragout


Slow braised leg of Lamb with shaved Parmigiano Reggiano

Grilled Bulgogi


Marinated Short Rib with Sautéed Asian Rice and Fried Egg

Seafood Salad


Calamari, Shrimp and Mussels over shredded Romaine


Oven Roasted French Chicken


Apple Almond stuffing with Cranberry Honey glaze

NY Strip


Baked Potato served with Sour Cream and crispy Bacon and Veg du Jour

Crispy Half - Duck


Sautéed Brussel Sprouts, Butternut Squash and Bacon with Hoisin demi glaze

Wagyu Burger


Sweet Potatoe Fries - served on Brioche Bun 

Roasted Vegetables with Potato Gnocchi


Brussel Sprouts, Root Vegetables, Spinach sautéed with brown Butter and XVOO

Miso glazed Salmon


Roasted Sweet Potatoes and Spinach

Filet Mignon


 with Blue Cheese Butter

Baked Vegetable Lasagna


Seasonal Vegetables with Ricotta, Mozzarella and Parmesan Cheese

Braised 24 oz Lamb Shank


Root Vegetable medley and crispy Onions

Lemon Pepper Seared Scallops


with English Pea Risotto


All Desserts are made in house.  

Coconut Cake


Infused with Tres Leche

Flour-Less Chocolate Lava Cake


Rich Chocolate- Mint Chocolate Ciup Ice cream - Creme Chantilly

Apple Purse


Filo, Walnuts - Apples - Raisins served with Maple Walnut Ice Cream

Classic Creme Brulee


Creamy Custard  - Caramelized Sugar

Banana Foster


Served with Vanilla Ice Cream

*V denotes Vegetarian items