Menu
Call for our nightly specials. Menu items subject to change.
Appetizers, Platters & Salads
Roasted Garlic with House Bread A whole roasted garlic, drizzled with honey and served with balsamic vinegar and our house bread.
Smoked Gouda and White Cheddar Fondue A blend of smoky gouda cheese, sharp white cheddar, and fresh rosemary, served with toasted cubes of our house bread.
Chef David’s Crab Cakes Three signature, house made crab cakes on bed of greens with our roasted red bell pepper aioli.
Gorgonzola and Red Bell Pepper Stuffed Mushrooms Mushroom caps stuffed with our gorgonzola red bell pepper filling, drizzled with honey.
Bruschetta Our house bread, toasted and topped with a fresh blend of tomatoes, basil, onion, garlic and balsamic reduction.
Edamame Young soybeans in the pod, with house-made sesame ginger dressing
Coconut Shrimp Crispy, sweet and spicy shrimp served with our pineapple mango sauce.
Caprese Stack Salad Layers of mozzarella and basil with fresh tomato slices, drizzled with our balsamic vinegar reduction, red pepper coulis and basil infused olive oil.
Artisan Cheese Platter A selection of local and imported cheeses, paired with chef’s choice of Accompaniments and our house made bread.
Artisan Cheese and Meat Platter A selection of cured meats, local and imported cheeses and chef’s choice of accompaniments. Served with our house made bread.
Greek Hummus Platter Red bell pepper and garlic hummus, a selection of olives, assorted marinated vegetables, sliced tomatoes, sliced cucumbers, fresh bell peppers and pita bread.
Smoked Salmon Platter Our house smoked salmon, whipped cream cheese, caper berries, red onion, tomato, lemon, assorted crackers and bread.
Asian Beef Salad Ribeye steak, marinated and thinly sliced, on a bed of organic greens with bell pepper, cherry tomatoes, water chestnuts, bean sprouts, wasabi sesame seeds and our house soy vinaigrette.
Caesar Salad Fresh romaine lettuce tossed with parmesan cheese and our signature Caesar dressing. Served with house made croutons and anchovy filets.
Swing Chicken Salad Strips of tender, boneless chicken breast fanned over organic greens with a sweet curry dressing, candied pecans and walnuts, marinated red onion, cherry tomatoes and grapes.
Crab Cake Salad Four of our house made crab cakes on a bed of organic greens, with balsamic vinaigrette, cherry tomatoes and marinated red onion. Served with our roasted red bell pepper aioli.
Smoked Salmon Salad Strips of our house smoked salmon with a blackberry vinaigrette, gorgonzola cheese, cherry tomatoes, candied walnuts and pecans, marinated red onion on a bed of spinach.
Entrees
Pot Roast Slow roasted pot roast with a medley of root vegetables and potatoes topped with a rosemary au jus.
Sweet Potato Lasagna Layers of pasta, herbed béchamel, sweet potato, roasted garlic, tomato sauce and parmesan cheese. Served with pesto bread.
Molasses Smoked Boneless Pork Chops Tender, boneless pork, glazed with molasses and house smoked. Served with spicy sweet potatoes and chef’s choice of vegetable.
Pumpkin Gnocchi Al dente cooked potato gnocchi tossed with a pumpkin, sage and rosemary cream sauce. Served with roasted squash.
Apple Ginger Glazed Salmon Spiced apple ginger glazed salmon with green onion couscous. Served with chef’s choice of vegetable.
Prosciutto Wrapped Prawns 5 large prawns, wrapped in Prosciutto de Parma, on individual beds of white bean and basil puree and edamame skordalia. Served with chef’s choice of vegetable.
Bacon Wrapped Filet Mignon with Wild Mushrooms A tender and juicy 5 oz. filet mignon, wrapped in bacon and wild mushrooms. Served with a Florentine pasta nest and chef’s choice of vegetables.
Duck and Asparagus Raviolis Roasted duck breast slices over delicious asparagus raviolis, drizzled with a duck broth reduction.
Fennel Rubbed Lamb A half rack of lamb, seasoned with a lavender oil and fennel rub, oven roasted to perfection. Served with spicy sweet potatoes and chef’s choice of vegetable.