All Entrees are served with one starch and one vegetable of your choice

Prices are Per Person



Mediterranean Chicken:  Boneless chicken breast sautéed with artichokes hearts, black olives, diced tomatoes, mushrooms, white wine, garlic and olive oil.

Chicken Cacciatore over oven roasted potatoes with tomato, basil, peppers and onions.

Spanish Spice Rubbed Boneless Chicken Breast with a parsley and fresh mint sauce.

Sautéed Chicken Breast with a whole grain mustard and fresh sage sauce.

Boneless Chicken Piccatta with white wine, lemon, butter and capers.

Boneless Chicken Marsala with button mushrooms, Marsala wine, and cream.

Chicken Saltimbocca Boneless Chicken breast with prosciutto, mozzarella cheese and a fresh sage sauce.

Chicken Parmesan:  Boneless Chicken Breast lightly breaded then sautéed and topped with house made marinara and melted provolone and parmesan cheese.

Semi boneless Roasted ½ Chicken served with a natural aus jus and roasted vegetables.



Veal Oscar:  Tender veal scaloppini lightly sautéed then topped with chunks of Maine Lobster, fresh grilled asparagus and a lobster hollandaise sauce.

Grilled Veal Chop:  Grilled Veal Rib Chop topped with maple glazed peaches and rugged sage.

Stuffed Veal Chop:  Pan-Seared Veal Rib chop stuffed with Prosciutto, Spinach, Provolone, then topped with Sambuca sautéed button mushrooms. 

Veal Parmesan:  Tender veal scaloppini light sautéed then topped with house made marinara, melted provolone and fresh mozzarella cheese. 

Veal Scaloppini with Marsala mushrooms and fresh peas over parmesan risotto.

Veal Piccatta:  Tender veal scaloppini lightly sautéed with lemon, white wine, butter and capers.

Veal Milanese:  Butter flied bone-in Veal chop lightly breaded and then pan fried and topped with fresh roma tomatoes, fresh basil and light balsamic vinaigrette.



Pan-Seared Beef Tenderloin with a wild mushroom medley topped with a Cabernet reduction and crumbled blue cheese. 

Pan-Seared Beef Tenderloin over sautéed leeks topped with a beef demi-glace.

Pan-Seared Beef Tenderloin over garlic mashed potatoes topped with gorgonzola cheese and toasted walnuts.

Steak Au Poirve New York Strip grilled then topped with a peppercorn and brandy sauce.

Pan-Seared Beef Tenderloin topped with a fresh basil and honey sauce. 

Beef Tenderloin over a wild mushroom, blue cheese bread pudding finished with a Maytag blue Cheese sauce.

Grilled Sirloin or New York Strip topped with a wild mushroom ragout and a Shiraz demi-glace.

Grilled Sirloin over a spinach and goat cheese cake topped with a Cabernet demi-glace.

Pan-Seared Beef Tenderloin topped with a classic house made béarnaise and sautéed asparagus.

Roasted Prime Rib of Beef finished with Yorkshire pudding and a light horseradish cream sauce.

Grilled Beef Tenderloin with a golden beet and goat cheese puree.

Southwest Style Rubbed Tenderloin with a creamy horseradish sauce and grilled beef steak tomatoes.

Grilled Sirloin topped with fire roasted tomato salsa and grilled avocados.

Pepper Crusted Beef Tenderloin topped with crumbled goat cheese and grilled beef steak tomatoes.



BBQ Baby Back Ribs brushed with sweet bourbon glaze. 

Pork Center Cut Loin stuffed with a Savory Herb bread stuffing finished with a light pork gravy

“AWARD WINNING” Prosciutto wrapped pork tenderloin stuffed with cranberry and roasted apples drizzled with a Jamaican jerk k sauce. 

Cinnamon and Honey mustard glazed Virginia Ham. 

Crown Roast of Pork a full bone in rack of pork with the center stuffed with a sweet sausage and roasted corn stuffing. 



Baked Shrimp scampi topped with lemon, butter, garlic, fresh parsley and panko bread crumbs.  

Seafood Stuffed Jumbo Shrimp, stuffed with scallops and crabmeat.

Dill crusted Salmon filet over sautéed leeks finished with light lemon dill sauce. 

Pan Seared Sea Scallops finished with a sweet chili sauce.

Pan Seared Sea Scallops finished with a light honey and fresh basil butter.

Thai Atlantic Salmon Filet over Jasmine rice and a Thai Vegetable Slaw. 

Seafood Stuffed Haddock, stuffed with scallops and crabmeat served with a light fresh herbed and lemon sauce. 



Potato and Cheese Galette topped with fire roasted vegetable ragu and shaved parmesan cheese.

Pan-Seared Risotto Cake with Sesame Spinach Roulade.

Lemon-Chive Spatzel topped with Grilled Garlic Broccoli.

Zucchini Spin “Spaghetti” topped with a wild mushroom and root vegetable ragout.

Eggplant Layers:  Thinly sliced eggplant layered with ricotta, parmesan and provolone served over house made marinara and shaved parmesan.

Vegetable Blanco Lasagna:  lasagna layered with roasted vegetable and a light basil cream sauce.



Veal Tortellini with a mushroom Marsala cream.

Wild Mushroom Ravioli with sage butter and fired sage garnish.

Monte Cristo Bread Pudding Cubes drizzled with Vermont Maple Syrup.

Goat Cheese and Roasted Corn Bread Pudding topped with crumbled Sweet Italian Sausage and Chive.

Wild Mushroom and Maytag Blue Cheese Bread Pudding topped with Seared Beef Tenderloin.

Grilled Polenta Crouton topped with a slow braised Short Rib Cubes.

Fettuccini net finished with a light Basil Cream.

Rigatoni finished with a light vodka cream sauce.

Bolognese over zucchini ribbons.

Pappardella with Fried Capers, Butter, White Wine and Fresh Herbs.

Risotto Primavera.