POULTRY
Honey Pecan Chicken
Just as the ghost with never leave the robin’s nest, neither with this favorite. A boneless breast of chicken dipped in honey and chopped pecans and baked until golden brown and served with cranberry cream sauce 16.95

Turkey London Broil
Grilled marinated turkey breast, sliced and served with grilled sweet peppers and onions 16.95

Parmesan Crusted Chicken
Sauteed boneless chicken breast crusted in Pecorino parmesan cheese and served with oven dried grape tomatoes 16.95

Roast Duckling
_ roast duckling basted with sweet chili-citrus glaze and served with asian scallion pancake 17.95

SEAFOOD
Marinated Salmon
seared teriyaki salmon served with jasmine rice cake, pickled ginger and a wasabi cream drizzle 18.50

Roasted Mahi Mahi
Topped with macadamia nut crust and served with grilled pineapple salsa 19.95

Grilled Tuna
Cumin rubbed yellowfin tuna, grilled to your liking, served with avocado-citrus salad 19.95

Shellfish Stew
A tomato broth bursting with shrimp, scallops, crab and mussels, served with a roasted pepper croute 21.95

MEAT
Aged Filet Mignon
Grilled to your liking, with a rich cabernet sauce 23.95

Grilled Pork Chop
Finished with a sweet bourbon glaze, served with roasted sweet potoatoes 18.5

Barbecue Beef Brisket
First cut beef brisket slow simmered in our own tangy, sweet barbecue jus, served with creamy, comforting cheddar spoonbread 17.25

Mixed Grill
A combination of lamb chops, boneless quail and andouille sausage 19.95

Veal Cutlets
Sauteed veal cutlets with spinach, asiago cheese and sundried tomato sauce 19.50

Dinner

SOUPS
Sampling of 3 of Our Homemade Soups
4.35

Crock of Homemade French Onion Soup
4.35

Soup du jour
Cup 3.00 bowl 3.60

SALADS
Caesar Salad
Crisp romaine and herbed croutons in our garlicky dressing and garnished with anchovies and hard-cooked eggs 6.75

Chopped Salad
Roasted peppers, artichoke hearts, olives, mushrooms, cucumber, red onion, soppressetta, capicola and provolone tossed in red wine vinaigrette, served with garlic croutes 8.25

Goat Cheese Salad
Pan-fried goat cheese served over baby spinach tossed with dried cranberries, spiced pecans & orange-tarragon vinaigrette 7.50

APPETIZERS
Spanikopita
A greek spinach and feta cheese turnover wrapped in flaky phyllo dough, served with marinated cherry tomatoes 7.75

Crab-Artichoke Gratin
Baby artichokes baked with lump and claw crabmeat in a rich cream sauce, topped with swiss cheese 9.50

Roasted Asparagus Bundles
Fresh Asparagus wrapped in smoked salmon with herbed cheese, roasted until tender-crisp 8.75

Bruschetta
Grilled garlic toast topped with Portabello mushroom, rosemary mozzarella and roasted Garlic 7.25

Chilled Seared Filet Mignon
Prime filet seared to ruby rare, served with arugula, ricotta salata and herbed roasted cherry peppers 10.75.


PASTA
Lobster Ravioli
Filled with lobster meat and ricotta cheese and finished with a lobster cream sauce 16.95

Cappellini
Cappellini tossed with Steamed manila clams in lemon pesto broth with sundried tomatoes 16.95

Tri Color Gnocchi Primavera
Spinach, red pepper and potato gnocchis tossed together with mushrooms. Red peppers and spinach, finished with a walnut-parsley butter 15.25

BEVERAGES
Mad River Sodas: Black Cherry, Raspberry, Lemon
1.75

Stewarts Root Beer, Stewarts Orange Cream
1.75

Tropical Iced Tea, Coffee, Hot Tea, Herbal Teas
1.50

Robert Mondavi Woodbridge, Chardonnay,
White Zinfandel, Cabernet Sauvignon
5.95/glass

18% gratuity on all parties of 6 adults or more.
$2.00 PLATE-SHARING CHARGE.

Menus subject to change.