Our Capable kitchen staff can accommodate your special entree requests including special needs such as Vegetarian, Vegan or Ethnic options.  Wine pairings suggestions available.  Please inquire.

• Mixed Greens – Sweet spring mix with julienne carrots, Jicama, and grape tomatoes tossed with balsamic vinaigrette and shaved garlic croûtons.
• Baby Spinach – Baby spinach salad accompanied with orange segments, red and yellow bell peppers and candied walnuts finished with an orange vinaigrette.
• Traditional Caesar – Chopped Romaine hearts with grated Parmesan, grape tomatoes, and garlic croûtons with Caesar dressing.
• Bibb Salad – Hydro Butterhead lettuce floret with gorgonzola, bacon and red bell peppers drizzled with a creamy buttermilk dressing.
• Arugola Salad – Field Arugola greens tossed with a pomegranate Dijon vinaigrette topped with walnuts and sauteed bacon batonettes.
• Ice Berg Salad- A quartered of Ice Berg Lettuce with Feta Cheese, Grated Boiled Eggs, Bacon, Grape Tomatoes drizzled with a warm Bacon Vinaigrette.

• Pan Seared Red Snapper with roasted red pepper rice pilaf finished with a red Thai coconut emulsion
• Roast of Beef in a red wine mushroom au jus accompanied by creamed horse radish and garlic mashed potatoes
• Flame Grilled Airline Chicken Breast in a porcini Marsala cream sauce with a julienne of seasonal vegetables and whipped potatoes
• Roast Pork Tenderloin with a tropical salsa accompanied with a sweet potato mash and finished in a spicy plum demi-glace
• Option: Gourmet Housemade Butternut Squash Raviolis with Fresh Sage, Hazelnut and Extra Virgin Olive Oil. Served with Sautéed Seasonal Vegetables.
  Please add $1.99

• Decadent three layered chocolate cake or New York style cheesecake accompanied Fresh Berries and Crème Anglaise

“Birdie Flight”
$28.99 per person

• Talapia “Picatta” lightly dusted with flour flash seared in grape seed oil accompanied with a bell pepper rice pilaf finished in a Chardonnay, caper cream sauce
• Stone Pressed Grilled Half Chicken served with grilled seasonal vegetables and herb roasted red potatoes finished with a Pommery mustard jus
• Grilled Pork Chop served with sauteed spinach, garlic and bacon accompanied with roasted sweet potato finished with a cider emulsion
• Braised Short Rib served with roasted seasonal vegetable medley topped with potato Duchese finished in a Merlot reduction 
• Option: Gourmet Housemade made roasted vegetable lasagna in a creamy bechamel with fresh basil and Parmigiano Reggiano.
  Please add $1.99

• Decadent three layered chocolate cake or New York style cheesecake accompanied by Fresh Berries

• Gilled Salmon Fillet accompanied with braised bok choi and a lemon grass rice pilaf citrus beure blanc and a drizzle of aged balsamic
• Roasted Stuffed Chicken with Gorgonzola and apricots accompanied by sauteed wild mushrooms and a sweet potato and Yukon Gold potato gratin finished with a red currant jelly demi-glace
• Braised Lamb Shank with risotto Milanese
• Slow Roasted Prime Rib with Garlic Mashed Potatoes, Seasonal Vegetables Accompanied with Yorkshire Pudding and Traditional Au Jus
• Option: Penne Pomodoro tossed in a fresh tomato and basil sauce

• House-made Tiramisu with layers of creamy mascarpone and espresso soaked Savoiardi biscuits topped with shaved bitter sweet chocolate and coco powder

• Flash Seared Ahi Tuna with a Rare Center Accompanied with Wasabi Mashed Potatoes and a Ginger Lime Beurre Blanc with Sauteed Baby Bok Choi
• New York Striploin with sauteed wild mushrooms, crispy onions and Potato Gratin finished with green pepper corn demi-glace
• Rack of Lamb with a Herb and Dijon Honey Mustard Crust Served with Ratatouille and a Black Berry Merlot Reduction
• Option: Butternut Squash Ravioli with browned butter and sage sauce, hazel nuts and shaved asiago cheese add 1.99

Dessert

• Lindt dark and white chocolate mousse layered in a martini glass with pomegranate seeds

• Pistachio Encrusted Halibut Sweet Bell Pepper Slaw with Lemon Grass Risotto Fennel Cream Sauce
• Cast Iron Seared Beef Tenderloin Served with a Roasted Beet Risotto Sauteed Shitake and Crimini Mushrooms Finished with a Champagne Parmesan Reduction
• Option: Wild mushroom risotto with Porchini, Shitake, oyster and crimini mushrooms finished with Parmiggiano Reggiano add 1.99

• Decadent three layered chocolate cake or New York style cheesecake accompanied by a mixed berry coolis and garnished with shaved Lindt chocolate and fresh berries

• Chicken and Shrimp
  Blackened Chicken Breast and Grilled White Mexican Seasoned Shrimp with Cilantro Basmati Rice and a Sundried Tomato Cream Sauce Topped with a Fresh Avocado Salsa
  $27.99 per person

• Tenderloin and Salmon
  Grilled Beef Tenderloin and Pan Seared Salmon Roulade Accompanied by a Seasonal vegetable Rice Pilaf and a Chardonnay Garlic Reduction
  $32.99 per person

• Lamb and Scallops
  Tandoori Rubbed Lamb Tenderloin with Flash Seared Paprika Dusted Scallops Accompanied with Sweet Potato Gratin Drizzled with an Herb Extra Virgin Olive oil and Balsamic Reduction
  $31.99 per person

• Beef and Lobster
  Grilled Beef Tenderloin and Baked Lobster Tail with Paprika Garlic Butter Served with Sauteed Asparagus and Roasted Shallot Mashed Potatoes Finished with a Champagne Beure Blanc
  $ - Market Price

• Multi Berry Short Cake- with Amaretto Pastry Cream, layered between a Puff Pastry, finished with Mixed Berries and Dusted with Powder Sugar

• Duck Confit
  Braised Duck Leg Accompanied by a Parmigiano Reggiano Wild Mushroom Risotto Finished with White Truffle Oil
  $28.99 per person

• Panchetta Wrapped Wild Boar Tenderloin
  With Baked Beans, Blanched Red Onions and a Spicy Plum Sauce
  $32.99 per person

• Citrus Seared Duck Breast
  Served with Caramelized Apples and Isralian Couscous Finished with a Grand Marnier Sauce
  $35.99 per person

• Grilled Venison Rack
  With Maple Taro Puree and Seasonal Root Vegetables Finished with a Red Currant Demi-Glace
  $45.50 per person

• Crème Brule- with Berries and Fresh Mint

• Apricot Housemade Bread Pudding- with Cream Anglaise Brandy Crème Charitilly and Mint