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Menu
Appetizers
Beef Carpaccio
*
Thinly sliced beef filet with olive oil, chili oil and parmesan cheese ~ 12
Parmesan Artichoke Fritter 
Served with roasted red pepper dipping sauce ~ 9
Ahi Tuna Sashimi
*
Tuna crusted with sesame seeds, seared rare, topped with wasabi aioli,
olive oil, soy sauce and parmesan cheese ~ 11
Spinach Artichoke Dip
A blend of artichokes, spinach and cream cheese served with crostini ~ 7
Maryland Crab Cakes
*
Glazed with chipotle pepper and honey glaze ~ 12
Bacon wrapped Scallops
*
Served with Parmesan peppercorn sauce ~ 11
Baby Lobster Tails with Basil Beurre
Blanc*
Petite lobster tails with creamy basil garlic sauce served with toasted
bread ~ 14
Fresh Mozzarella
Breaded fresh mozzarella seared, served with marinara and fresh basil ~ 8
Smoked
Salmon Bruschetta
*
Wild smoked salmon, tomatoes, fresh mozzarella and basil tossed in olive oil
served with grilled ciabatta bread ~ 11
Vegetable Fillo Rolls
Served with tarragon lime aioli ~ 10
Caprese
Sliced tomato topped with fresh mozzarella and basil
drizzled with balsamic reduction and olive oil -8
Salads
Homemade soup of the day Green salad & choice of dressing
Small 4 ~ Large 6
Small 4 ~ Large 6
Spinach salad
Tossed with a peppercorn vinaigrette, topped with gorgonzola, craisins and
caramelized walnuts
Small 5 ~ Large 7
Baby Greens
Fresh goats cheese, sliced pears and toasted almonds with a balsamic
vinaigrette
Small 5 ~ Large 7
Caesar Salad
Fresh chopped romaine topped with fresh parmesan, croutons, and a crisp
parmesan bowl
Small 5 ~ Large 7
Add to your Salad -
Grilled All natural Chicken ~ 5 / Tofu ~ 4
Shrimp ~ 7 / Salmon ~ 9 Ahi Tuna ~ 9 *
Entrees
Served with choice of today’s soup or salad. All entrees served with fresh
vegetables
Filet Mignon with Port Wine Sauce
Marinated, grilled 10 oz fillet with chive whipped potatoes ~ 28
NY Strip *
10 oz NY Strip with mushroom whiskey sauce served with horseradish potatoes
~ 19
Ribeye*
10 oz Ribeye topped with rosemary butter served with roasted garlic whipped
potatoes ~ 21
Red Snapper
*
Lobster and crab stuffed red snapper with a tomato and shallot cream sauce
served with herbed rice -21
Ginger crusted Salmon
*
Fresh wild salmon topped with fresh ginger crust, drizzled with sesame
peanut vinaigrette served with carrots, snow peas and steamed rice -18
Cedar plank
Salmon*
Fresh wild salmon topped with cinnamon chipotle butter and baked on a cedar
plank served with whipped potatoes-18
Miso Grilled Salmon*
Fresh wild salmon topped with sweet miso sauce over bed of spinach served
with steamed white rice ~ 18
Blackened
Salmon Puttenesca*
Fresh wild Southwest seared salmon topped with capers, kalamata
olives in a fresh roma tomato sauce served with whipped potatoes ~ 18
Tuscan Artichoke Chicken*
Grilled chicken breast topped with artichokes, spinach, red pepper and
roasted garlic in a white wine cream sauce served with whipped potatoes ~
15
Chicken Piccata
*
Grilled chicken breast topped with a white wine, lemon, cream sauce with
capers served with roasted red pepper herbed rice~ 15
Marsala Chicken*
Seared, topped with fresh mushrooms in a rich marsala wine sauce
over fettuccine served with house vegetables ~ 15
Chicken Scallopini*
Pan seared chicken breast sautéed with sherry wine, caramelized onions,
and cream served with whipped potatoes ~ 15
Lamb*
Grilled pistachio
and herb crusted rack of lamb with cabernet and rosemary reduction served
with asparagus and whipped potatoes drizzled with mint aioli ~ 23
Sesame Tuna*
Sushi grade ahi tuna, recommended rare or medium rare. Sesame crusted topped
with mango wasabi salsa. Served with herbed rice ~ 19
Vegetable Napoleon
Layered charbroiled portabella, yellow squash, zucchini, tofu, and eggplant
served
with roasted red pepper sauce and whipped potatoes ~ 14
Asian Stir Fry
Ginger soy stir fried vegetables & tofu with rice ~ 14
Coconut Curry Crusted Tofu or Shrimp*
Served with Thai peanut sauce and steamed rice ~ 14 or 17
Turkey Meatloaf
*
Herb spiced lean ground turkey with a burgundy sauce
served with whipped potatoes and steamed broccoli ~ 14
Eggplant Parmigiana
or Chicken
*
Lightly breaded eggplant pan seared with marinara, mozzarella
and parmesan cheese on a bed of fettuccine ~ 14 or 15
Pasta
Vegetable Lasagna
Fresh pasta sheets layered with fire roasted vegetables, cheese,
fresh herbs with béchamel and marinara sauce ~ 12
Fettuccine Alfredo
Parmesan cream sauce over fettuccine ~ 10
Seafood Fra Diavlo*
Baby lobster tails, shrimp and asparagus sautéed in spicy tomato sauce
tossed with capellini ~ 17
Penne Cajun
Sautéed yellow squash and zucchini tossed in Cajun tomato sauce ~ 11
Capellini
Puttenesca
Sauteed capers, kalamata olives in a fresh roma tomato sauce ~ 12
Shrimp Scampi *
Shrimp sautéed with roma tomatoes in lemon and garlic sauce tossed with
capellini ~ 15
Ratatouille and Goat Cheese Ravioli
Sautéed zucchini and tomatoes in a asparagus cream sauce ~ 13
Penne Salmon *
Wild smoked salmon, asparagus and capers sautéed in a dill cream sauce ~ 14
Penne Pesto
Three herb pesto with pine nuts topped with fresh roma tomatoes ~10
Fettucine
alla Chitara
Fresh roma tomatoes sautéed with garlic, basil and marinara
topped with diced mozzarella cheese ~ 11
Vegetarian
Carryout orders welcome (10 % gratuity added)
Split order plating fee- 2 / No substitutions on specials
18 % gratuity added to tables of six or more / Parties of 6 or more no
separate checks
Corkage fee 10 per bottle / Cake plating fee- 1 per plate
* Consumer
Advisory:
“Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb,
pork, poultry, or shellfish reduces the risk of foodborne illness.
Individuals with certain health conditions may be at higher risk if these
foods are consumed raw or undercooked. Consult your physician or public
health official for further information."
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