Dinner Menu

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

Arborio rice ball stuffed with smoked gouda, deep fried and served with marinara 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 

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

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

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

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

Chicken breast with sauteed tomatoes, artichokes, and garlic butter, topped with melted mozzarella cheese, served with your choice of side

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

Fried chicken or veal topped with house marinara and melted mozzarella cheese, served over pasta

Egg battered and sauteed with butter, lemon, and sherry wine sauce served over capellini 

Sauteed chicken or veal with cremini mushrooms, onions, peppers, and grape tomatoes in a bay leaf-garlic infused demi glace, served over cappelini 

Sauteed chicken or shrimp with spinach and sun-dried tomatoes in a smoked gouda garlic cream sauce, served over cappelini

Sliced chicken breast or shrimp, sweet bell peppers, onions, mushrooms, cherry peppers, and rigatoni tossed in a blush sauce. Available mild, medium, or hot

Topped with prosciutto and sauteed mushrooms in a sherry marinara sauce served on a bed of Yahni Greens

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

Pan seared salmon with Cajon seasoning and topped with bearnaise sauce

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

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

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

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

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

Seafood bisque with tuna, salmon and shrimp

Mushroom stew served over rigatoni 

Thai red curry shrimp served over rice noodles 

1# grilled bone-in New York strip steak, served with a mushroom demi glace

Apple dumpling served with a cinnamon, brown sugar sauce