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(with blue cheese dipping sauce)
with tomatoes, cucumbers, sweet onions, black olives and feta cheese tossed over fresh romaine lettuce in a red wine vinaigrette
with fresh romaine, crusty croutons, shaved parmesan and dressing
tender filet mignon grilled and topped with a garlic-spinach sauté and melted provolone cheese over crusty bread
sauté of grape tomatoes, asparagus, artichoke hearts, mushrooms and baby spinach with garlic and olive oil served over baby rigatoni
medallions served with shallots, grape tomatoes and artichoke hearts in a light wine sauce
fresh lump crabmeat with artichoke hearts, capers in a white wine sauce
layered with prosciutto and fontina cheese sautéed in a white wine sage reduction
With Warm Maple Syrup
With a Berry Sauce
With Assorted Toppings