Ask your server for Today's Selection

Swiss cheese and croustade gratin

Served with traditional mignonette sauce

Bleu Cheese crumbles, Celery, Ranch

Fried calamari ring, cherry peppers and capers

Glazed with a sticky Korean BBQ sauce

Avocado, ginger, cilantro, sriracha oil, wonton chips

Three poached shrimp served jump lump crab meat and cocktail sauce

Nueskes bacon bits, pear and goat cheese, honey lemon vinaigrette

Baby arugula, toasted walnuts, beets, crumbled blue cheese, raspberry vinaigrette

Chopped romaine, shaved parmesan, brioche croutons, homemade dressing

Diced spring vegetables sautéed in garlic and oil served in a light parmesan cream sauce.

Middle neck clams steeped in white wine and garlic served over linguini.

Diced chicken breast, sautéed in garlic and oil with sun-dried tomatoes, artichokes, spinach, capers and olives with a light white wine sauce of penne.

Shrimp, clams, calamari sautéed in garlic and oil finished in a spicy tomato sauce served over linguini pasta

Three double cut lamb chops, grilled and served with lemon/thyme demi sauce

Grilled 14-ounce brined pork chop served with a mustard cream sauce

Pan roasted chorizo crusted halibut served with a lemon beurre blanc

Breaded chicken cutlet topped with arugula salad with roasted red pepper, red onion and mozzarella tossed in balsamic vinaigrette.

Over sautéed spinach and roasted red pepper coulis.

Grilled 14-ounce ribeye steak serve with au poivre sauce topped with fried shallots.

Pan seared salmon served over a creamy parmesan polenta topped with roasted tomatoes.