Dinner Menu

Four jumbo shrimp poached in court-bouillon, served with cocktail sauce

Lightly battered and deep fried served with marinara sauce

Slow cooked escarole sautéed with prosciutto, pickled cherry peppers, garlic, and finished with parmesan cheese and dusted with bread crumbs

Deep fried served with a side of wing sauce, blue cheese dressing and celery

White and dark pieces of chicken in a spicy cherry pepper sauce with fresh whole garlic cloves

Grilled flour tortilla filled with marinated chicken, fundido sauce, Monterey Jack and cheddar cheese, served with salsa and sour cream

Topped with thick cut crostini and Swiss cheese

As your server about the soup of the day 

Marinated grilled steak over a bed of field greens topped with sauteed button mushrooms, roasted red peppers, and gorgonzola cheese. Served with your choice of dressing on the side

Mixed greens topped with deep-fried buffalo chicken, grape tomatoes, egg, sliced red onion, and blue cheese crumbles. Served with blue cheese dressing

Fresh roasted beets, served over arugula, tossed with candied pecans, goat cheese, and craisins drizzled with balsamic glaze

Chopped romaine hearts, lightly dressed, accompanied by crostini, anchovies, hard boiled egg and aged Parmesan 

Crisp iceberg lettuce, halved cherry tomatoes, diced red onions, crumbled blue cheese and bacon bits, drizzled with balsamic glaze. Served with blue cheese dressing on the side

Broiled haddock, shrimp, and scallops topped with lemon, white wine, and butter

Seared to perfection in herb butter or piccata style with garlic, white wine, capers, and lemon

Shrimp, scallops, and calamari sauteed with garlic and white wine tossed with a spicy blush sauce over linguine 

With your choice of honey soy marinade, mango salsa, or lemon dill butter

Sauteed with mushrooms, tomatoes, garlic, white wine and garlic lemon butter

Served sauteed francaise style or oven baked topped with butter-oreganata, breaded, and fried, or boiled 

8oz tenderloin seasoned and grilled to desired temperature and available with remo sauce

14oz prime aged Angus strip loin grilled to desired temperature

Crusted with Herbs de Provence, garlic, salt, and pepper. Grilled, then finished in the oven

Marinated grilled chicken breasts topped with mango salsa, served over rice

Chicken breast with sauteed tomatoes, artichokes, and garlic butter, topped with melted mozzarella cheese