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PETITE FILET MIGNON TOPPED WITH HOLLANDAISE SAUCE, ACCOMPANIED BY TWO EGGS ANY STYLE
WITH CHIORZO, TOMATOES MONTEREY JACK CHEESE AND CILANTRO
FILLED WITH SMOKED SALMON AND DILL CREAM CHEESE
WITH FRESH HERBS, TOMATOES AND GOAT CHEESE
FILLED WITH SAUTEED SHITAKE AND CRIMIMI MUSHROOMS
ROASTED RED PEPPERS, ONIONS, YELLOW AND GREEN SQUASH, TOMATOES
CHIVES, BACON, TOMATO, AND SWISS CHEESE
FLOUR TORTILLA FILLED WITH SCRAMBLED EGGS, GRILLED CHICKEN, TOMATOES, CILANTRO AND MONTEREY JACK CHEESE, TOPPED WITH HOUSE MADE SALSA
POACHED EGGS OVER A BED OF SPINACH WITH HOLLANDAISE SAUCE
CHALLAH BREAD FRENCH TOAST MADE WITH SPICED RUM AND VANILLA SERVED WITH FRESH BERRIES AND WHIPPED CREAM
CHALLAH BREAD FRENCH TOAST WITH SAUTEED BANANAS AND WALNUTS WITH CHOCOLATE SAUCE
PETITE FILET MIGNON ACCOMPANIED BY GARDEN SALAD WITH CHAMPAGNE TARRAGON DIJON SALAD DRESSING, AND ROASTED TOMATOES
FRESH CREPES FILLED WITH BAY SCALLOPS, BABY SHRIMP, AND LUMP CRAB MEAT IN A COGNAC TOMATO CREAM SAUCE
CREPES FILLED WITH TENDER CHICKEN BREAST AND ASPARAGUS IN A CREAMY DIJON TARRAGON SAUCE
RED AND YELOW PEPPERS, ZUCCHINI, EGGPLANT, TOMATO, GOAT CHEESE AND BASIL PESTO, ACCOMPANIED BY CROSTINI,
SLICED SMOKED SALMON WITH CAPERS, RED ONION, TOMATO, AND BAGEL
MESCLUN GREENS, ROASTED BEETS, GRILLED CHICKEN, CRUMBLED BLUE CHEESE, WITH RED WINE VINAIGRETTE
GRILLED SALMON, MESCLUN GREENS, TOASTED PINE NUTS SHAVED PARMESAN, AND BALSAMIC VINAIGRETTE
ROMAINE LETTUCE, CHICKEN, CROSTINI, AND PARMESAN CRISP
ROMAINE LETTUCE, GRILLED SHRIMP, CROSTINI, AND PARMESAN CRISP
GRILLED PORTOBELLA MUSHROOM AND ZUCCHINI, PLUM TOMATOES AND ROASTED RED PEPPER SERVED ON AN HERB FOCACCIA ROLL WITH A BALSAMIC VINAIGRETTE,
GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS, MOZZARELLA AND SUN DRIED TOMATO BASIL PESTO ON AN HERB FOCCACCIA ROLL,
GRILLED STEAK WITH ROASTED RED PEPPERS, RED ONIONS AND BLUE CHEESE ON A BAGUETTE WITH FRENCH FRIES
SLICED SMOKED SALMON, WITH SLICED CUCUMBERS, AND AN HERB CHEESE SPREAD ON A BAGUETTE,
SLICED ROASTED TURKEY BREAST WITH CRANBERRY CHUTNEY AND MELTED BRIE ON RAISIN WALNUT BREAD
TRADITIONAL CHEESE FONDUE SERVED WITH APPLE, PROSCUITTO AND BREAD,
RED AND YELLOW PEPPERS, ZUCCHINI, EGGPLANT, TOMATO, GOAT CHEESE AND BASIL PESTO, ACCOMPANIED BY CROSTINI,
LAYERS OF AVOCADO, HEART OF PALM AND OVEN ROASTED TOMATO WITH ARTICHOKE HEARTS AND A CILANTRO-LIME DRESSING
BALLS OF RISOTTO WITH MOZZARELLA IN THE CENTER, ACCOMPANIED BY MARINARA
BROILED OYSTERS STUFFED WITH A MIXTURE OF POBLANO PEPPERS, TOMATOES, SPINACH CILANTRO, BACON AND CHEESE WITH A TOUCH OF TEQUILA
FRESH LITTLE NECK CLAMS STEAMED AND SERVED IN SHALLOT AND WHITE WINE SAUCE,
THIN SLICED SMOKED SALMON, RED ONION, AND CAPERS WITH CROSTINI,
SPECIALLY SEASONED DEEP FRIED CALAMARI, SERVED WITH MARINARA,
ESCARGOT, CRIMINI MUSHROOMS, TOMATOES, AND BASIL IN GARLIC WHITE WINE SAUCE
SEA SCALLOPS ENCRUSTED IN PANKO BREAD CRUMBS AND PARMESAN WITH A CILANTRO-CHIPOLTLE REMOULADE DIPPING SAUCE
A GENEROUS PORTION OF FRESH STEAMED MUSSELS IN OUR OWN MARINARA SAUCE
MESCLUN, CUCUMBERS, CARROTS, TOMATO, AND ONION,
ROMAINE LETTUCE, CROSTINI, AND PARMESAN CHEESE CISIP, WITH OUR CAESAR DRESSING,
MESCLUN SALAD WITH ROAST BEETS AND GOAT CHEESE,
ENDIVE, PEARS, WALNUTS, CRUMBLED BLUE CHEESE WITH A BALSAMIC VINAIGRETTE,
BABY SPINACH, BACON, CHOPPED EGG WITH CHOICE OF DRESSING,
MESCLUN GREENS, ROASTED BEETS, GRILLED CHICKEN AND CRUMBLED BLEU CHEESE WITH RED WINE VINAIGRETTE
GRILLED CHICKEN, ROASTED RED PEPPERS, ARTICHOKE HEARTS, PROSCIUTTO, AND FRESH MOZZARELLA, OVER MESCLUN WITH RED WINE VINAIGRETTE
GRILLED CHICKEN OVER MECLUN WITH CARAMELIZED PECANS, SLICED PEARS AND FIG VINEGAR AND WHOLEGRAIN MUSTARD DRESSING
SOBA NOODLES WITH JULLIENED CHICKEN, RED PEPPERS, ASPARAGUS, CARROTS, WITH A SOY-SESAME PEANUT DRESSING, SPRINKLED WITH SESAME SEEDS AND CHIVES
CREPES FILLED WITH TENDER CHICKEN BREAST AND ASPARAGUS IN CREAMY DIJON-TARRAGON SAUCE
GRILLED CHICKEN, PROSCIUTTO, BASIL PESTO, FRESH MOZZARELLA, TOMATO OVER ROASTED GARLIC BREAD
GRILLED STEAK, WITH CARAMELIZED ONIONS AND MUSHROOMS IN RED WINE DEMI-GLACE ON BAGUETTE
CHICKEN, GRILLED CORN, AND SAUTEED TOMATOES, WITH SLICED AVOCADO AND MONTEREY JACK CHEESE IN AN HERB WRAP WITH A CILANTRO CHIPOLTLE REMOULADE
GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS MOZZARELLA AND SUN DRIED TOMATO BASIL PESTO ON AN HERB FOCCACCIA ROLL,
FRESH OVEN ROASTED TURKEY, BACON, MONTEREY-JACK CHEESE WITH LETTUCE TOMATO AND MAYO ON A KAISER ROLL,
2/3 POUND CHOICE GROUND BEEF, BACON, AND CHEESE OF YOUR CHOICE, ON A KAISER ROLL WITH HOUSE MADE FRENCH FRIES,
SLICED SMOKED SALMON, WITH SLICED CUCUMBERS, AND DILL CHEESE SPREAD ON BAGUETTE,
GRILLED PORTOBELLA MUSHROOM AND ZUCCHINI, PLUM TOMATOES, AND ROASTED RED PEPPER SERVED ON AN HERB FOCACCIA ROLL WITH A BALSAMIC VINAIGRETTE,
CHICKEN BREAST COATED WITH CAJUN SPICES, GRILLED TOPPED WITH SPICY PEPPERS, AND MONTEREY JACK CHEESE, SPICY MAYONNAISE ON A HARD ROLL
SAUTEED SLICES OF PORK TENDERLOIN WITH PEARS IN A PORT WINE SAUCE OVER ON BAGUETTE WITH GOAT CHEESE
SLICED SMOKED HAM WITH ASPARAGUS AND SWISS CHEESE WRAPPED IN PUFF PASTRY WITH A WHOLE GRAIN MUSTARD CREAM SAUCE
BAY SCALLOPS, BABY SHRIMP AND LUMP CRAB MEAT IN A TOMATO COGNAC CREAM SAUCE
ESCARGOT WITH CRIMINI MUSHROOMS, TOMATOES, AND BASIL IN GARLIC WHITE WINE SAUCE
ROMAINE LETTUCE, CROUTONS, AND PARMESAN CHEESE, WITH OUR CAESAR DRESSING,
BABY SPINACH, BACON CHOPPED EGG WITH CHOICE OF DRESSING,
MESCLUN GREENS, WITH CARAMELIZED PECANS, AND SLICED PEARS WITH WHOLE GRAIN MUSTARD AND FIG VINEGAR DRESSING
TENDER PIECES OF CHICKEN AND ASPARAGUS IN A CREAMY WILD MUSHROOM SAUCE,
MUSSELS SAUTEED WITH GARLIC SERVED IN MARINARA OVER LINGUINI,
BLACKENED GRILLED CHICKEN IN A SPICY CREAM SAUCE OVER PENNE
OVEN ROASTED TOMATOES, RED BELL PEPPERS, ASPARAGUS, PEAS AND SPINACH IN A GARLIC AND WHITE WINE SAUCE
TENDER PIECES OF CHICKEN BREAST WITH HAM, AND SPINACH IN A ROASTED GARLIC CREAM SAUCE OVER PENNE
SHRIMP, CALAMARI, MUSSELS, CLAMS & SCALLOPS IN MARINARA OVER LINGUINI,
SHRIMP SAUTEED WITH ROASTED TOMATOES, BASIL PESTO AND BABY SPINACH OVER LINGUINI
GRILLED FILLET MIGNON WITH WHOLEGRAIN MUSTARD, HORSERADISH CHIVE SAUCE, ACCOMPANIED BY POTATO GRATIN
HALF ROASTED LONG ISLAND DUCK WITH AN ORANGE MAPLE SAUCE, ACCOMPANIED BY POTATO CROQUETTE
THINLY POUNDED VEAL ROLLED AND STUFFED WITH BABY SPINACH, PROCUITTO AND PROVOLAONE CHEESE WITH A MARSALA WINE SAUCE, OVER GARLIC SMASHED POTATOS
COOKED FOR HOUSE WITH CHARDONNAY AND HERBS, GARLIC SMASHED POTATOES,
PECAN CRUSTED BONELESS BREAST OF CHICKEN IN AN APPLE-BRANDY CREAM SAUCE TOPPED WITH OUR OWN CRANBERRY SAUCE OVER WILD RICE PILAF
OVEN ROASTED PORK TENDERLOIN WITH A HEARTY RED WINE SAUCE WITH MUSHROOMS TOMATOES AND ONIONS, ACCOMPANIED BY SPATZLE
LAMB MARINATED WITH ROSEMARY AND ROASTED GARLIC, WITH A ROSEMARY INFUSED SHIRAZ DEMI GLACE, SMASHED NEW POTATOES,
PAN ROASTED SHRIMP IN LEMON ROSEMARY WINE SAUCE WITH ASPARAGUS RISOTTO
BLACK ANGUS NY STRIP WITH BUERR MAITRE D' HOTEL, HOUSE MADE FRENCH FRIES, OVEN ROASTED PLUM TOMATOES,
SAUTEED SEA SCALLOPS WITH FRESH TOMATO, RED ONION, JALAPENOS, AND CILANTRO, WITH AVOCADO, OVER SPANISH RICE
SAKE POACHED SALMON FILET OVER SOBA NOODLES WITH YUKIGUNI MAITAKE MUSHROOMS IN SOY BROTH WITH RED BELL PEPPERS, GINGER, AND CILANTRO
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