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Served with Parma Ham, Vine Ripe Tomatoes, Roasted Red Peppers with Balsamic Vinegar and Extra Virgin Olive Oil
Served with Spicy Plum Tomato Sauce and Horseradish Sauce
Topped with Crème Fresh and Wasabi Caviar
With Shaved Parmesan and Sourdough Croutons
Served on a Sourdough Roll with Melted Cheddar Cheese, Lettuce and a Dijon Aioli
Served on a French Baguette with a Balsamic Reduction
Glazed with Dill, Pecans and Clover Honey
Served with Pomme Frits
Sautéed Spinach, Plum Tomato and Scallions Tossed in a Spicy Peanut Sauce served over Rice Pilaf
Rare Black and White Sesame Crusted Ahi served with a Wasabi Drizzle, Soy Sauce and Black Rice
Served with Fresh Pineapple Tomato Salsa
In a Spicy Lemon Scented Hot Sauce Served with Bleu Cheese
Bloody Mary Cocktail Sauce
With Chipolte Sour Cream and Black Bean Salsa
Served with a Jicama Salad and a Red Pepper Tartar Sauce
Topped wit Créme Fresh and Wasabi Caviar
With Shaved Parmesan and Sourdough Croutons | ADD Chicken or Calamari for
Fresh Mozzarella, Prociutto and Roasted Red Papers
with Seasoned Fries
Served on Focaccia with Roasted Red Pepper, Fresh Mozzarella and Basil Alioli
served with seasoned Friest
With Cucumber and Micro Greens
With shaved Parmesan and Sourdough Croutons
Tossed with Fried Calamari
Served with Red Pepper, Onion, Bacon, Haricot Vert, Mushrooms and Spicy Pecans in a herb Vinaigrette
with Sun Dries Cranberries, Candied Pecans and a warm Goat Cheese Fritter with Balsamic Vinegrete
Iceberg Lettuce with Tomato, Red Onion and Creamy Blue Cheese Dressing
Served with Sweet Potato Hash, Sugar Snap Peas and a Wild Mushroom Red Wine Sauce
Braised Belgium Endive and Roasted Garlic Mashed Potatoes
Basil Mashed Potato and Haricot Vert
Sweet Corn Mashed Potato and Creamed Spinach
Served with Lyonaise Potato and Fresh Asparagus
Served with Au Gratin Potatoes and Swiss Chard
Coriander Cardamon Crusted scallops served on top of Braised Beef in a Red Wine Sauce with Pappardelle Pasta in a Truffle Cream SAuce with Fava Beans
With a Tomato Caper Sauce, Broccoli Rabe and a Rock Shrimp Risotto
Served over Sautéed Spinach, Beet Risotto and a Citrus Saffron Sauce
¹ ¾ lb. Shelled Lobster topped with Herb Whipped Potato served with assorted root Vegetables and a Creamy Lobster Sauce
Served with a Coconut Yucca Cake, Baby Bok Choy and Smoked Tomato Cream
Glazed in a Thai Ginger Sauce with Crab Meat Asian Soba Noodle Salad
Cooked with Garlic, white wine, fresh basil and olive oil over linguine pasta
Served with Gorgonzola Lasagna and Fresh Sauteed Spinach
Served in a Basil Peanut Sauce with Spinach, Red Peppers, Snap Peas and Sticky Rice
Served with Malted Milk Ice Cream
Granny Smith Apples with Sun Dried Cranberries and Vanilla Bean Ice Cream
Roasted Bananas with Dark Rum Topped with Brown Sugar in a crème Brulee
Strawberries, Blueberries and Raspberries top of English Cream with Sponge Cake, Raspberry Sauce and Whipped Cream
Served Warm with Chocolare Ice Cream, Chocolate Sauce and Whipped Cream
Served with Strawberries and Whipped Cream
Mascarpone Cheese, Sponge Cake, Espresso and Kablua
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