Soup of the Day

Mediterranean Eggplant

Eggplant mint dip with sour cream, garlic, fried onions, mint, and saffron topped with walnuts and served with crispy triangle toast.

Prince Edward Island Steamed Mussels

With white wine-garlic broth and fresh tomatoes.

Calamari

Tempura battered with cocktail sauce and jalapeno tartar sauce.

Vegetable Dumplings

Crispy-fried and stuffed with roasted vegetables with vegetable-soy vinaigrette.

Smoked Salmon Pizza

Slices of smoked salmon on thin crust with dill whipped cream cheese, diced onions and capers.

White Pizza with Wild Mushrooms

Thin crust garlic, shallot and fresh herb pizza with extra virgin olive oil, a light layer of fontina cheese and wild mushrooms.

Mixed Green Salad

With champagne wine vinaigrette, roasted spicy pecans and teardrop tomatoes.

Crisp Caesar in Crouton Vase

Hearts of romaine in a crouton vase with creamy parmesan reggiano-black pepper dressing.

Arugula Salad

With bosc pears, toasted pine nuts, balsamic vinaigrette, tear drop tomatoes and gorgonzola bleu cheese.

Grilled Rare Ahi Tuna Salad

With shiitake mushrooms, napa cabbage, julienne carrots, diced mangos and ginger-garlic vinaigrette

Shrimp and Avocado Salad

Poached shrimp with fresh avocados, cucumber, passion fruit dressing and crispy angel hair potatoes

Grilled Tenderloin Salad

4oz beef tenderloin with mixed greens tossed in pinot noir-mustard vinaigrette, blue cheese crumbles and herb marinated tomatoes.

Crab Cake Sandwich

Pan-seared jumbo lump crabcake with jalapeno tartar sauce, cocktail sauce and mustard slaw.

Open Faced Grilled Chicken Sandwich

Grilled marinated chicken breast on egg bread toast with caramelized onions, red wine sauce and crispy onion strings.

Black Angus Burger

Grilled 8oz all beef patty on traditional roll with choice of cheeses, served with house made potato salad.

Tilapia B.L.T.

Crispy fried with herb tartar spread, green leaf lettuce, fresh tomato and bacon strips served with house made potato salad.

Salmon

Grilled salmon, haricot vert, roasted potatoes, almonds and orange vinaigrette

Roasted Free Range Chicken

House-brined with mashed potatoes, steamed baby carrots and beans and herb-red wine sauce

Wild Mushroom Pad Thai

Quick seared domestic mushrooms with roasted pistachio pad thai sauce and buckwheat soba noodles.

Soup of the Day

Mediterranean Eggplant

Eggplant mint dip with sour cream, garlic, fried onions, and saffron topped with walnuts and served with crispy triangle toast.

Jumbo Lump Crabcake

With mustard seed coleslaw, jalapeno tartar sauce and cocktail sauce.

Prince Edward Island Mussels

Steamed with white wine-garlic broth, fresh tomatoes and chili peppers.

Shrimp Cocktail

Poached black tiger shrimp with chili-horseradish sauce and ice crisp celery sticks.

Calamari

Tempura battered with cocktail sauce and jalapeno tartar sauce.

Smoked Salmon Pizza

Slices of smoked salmon on thin crust with dill whipped cream cheese, diced onions and capers.

White Pizza with Wild Mushrooms

Thin crust garlic, shallot and fresh herb pizza with extra virgin olive oil, a light layer of fontina cheese and wild mushrooms.

Duck Spring Roll

Duck confit and red cabbage egg roll, steamed bok-choy and orange-plum hoisin sauce.

Mixed Green Salad

With champagne wine vinaigrette, roasted spicy pecans and teardrop tomatoes.

Crisp Caesar in Crouton Vase

Hearts of romaine in a crouton vase with creamy parmesan reggiano-black pepper dressing.

Arugula Salad

With bosc pears, toasted pine nuts, balsamic vinaigrette, tear drop tomatoes and gorgonzola bleu cheese.

Pistachio and Parmesan Crusted Rockfish

Farm raised rockfish oven roasted with roasted red pepper, spinach, orzo and vanilla-yellow corn sauce.

Lemongrass Shrimp

Seared shrimp with tempura vegetables, basmati rice, button mushrooms and lemongrass coconut sauce.

Salmon

Grilled salmon, haricot vert, roasted potatoes, almonds and citris whole grain mustard vinaigrette.

Potato Crusted Tilapia

Seared and roasted with steamed vegetable ravioli and herb butter.

Australian Rack of Lamb

With herb honey mustard crust, brunoise vegetables, rosemary roasted fingerling potatoes, and cabernet sauce.

Scallops and Artichoke

Griddle seared diver scallops with artichoke and mushroom ravioli, creamy artichoke butter, tomato brunoise and pickled red beets.

Roasted Free Range Chicken

House-brined with twice baked potatoes, baby carrots, haricot vert and red wine herb sauce.

Wild Mushroom Pad Thai

Crimini, oyster and shiitake mushrooms sautéed with roasted pistachio, thai chili paste, tamari soy, with buckwheat soba noodles.

Sorbet Trio

Seasonal fruit sorbets with praline cookie.

Apple Pie a la Mode

Warm upside down carmel apple pie with vanilla ice cream.

Carrot Cake

Two rich moist layers with walnuts, brushed with a smooth cream cheese icing and garnished with strawberries.

Creme Brulee

Soft baked custard with fresh berries.

Chocolate Banana Foster Torte

Layers of bananas, chocolate cake, brown sugar and chocolate ganache with crème anglaise.

Bread Pudding a la Mode

warm raisin and walnut bread pudding with vanilla ice cream and strawberry sauce.

Tiramisu

Layers of ladyfingers soaked in expresso and kaluha, mascarpone mousse and cocoa powder.