Appetizers
23 Beef Carpaccio
19 Caprese Salad
30 Crabcakes with roasted red pepper sauce
23 Halibut Carpaccio
Pastas
24 Cheese and Spinach Ravioli
With marinara and brown butter sage.
32 Lobster Ravioli
Ravioli filled with lobster in a saffron cream sauce.
32 Salmon Rigatoni
With sun-dried tomatoes, peas, tomato and cream.
Entrees
47 Alaskan Halibut stuffed with Blue Crab and Shallot Beurre Blanc Sauce
Served with black truffle mashed potato and asparagus.
34 Bone-in Chicken Breast with Tomato Coulis
Served with black truffle mashed potato and asparagus.
43 Double Roasted Pork Chop with Dark Cherry and Brandy
Served with rosemary marbled potatoes and asparagus.
49 Filet Mignon with Brandy Cream and Peppercorn
Served with black truffle mashed potato and asparagus.
47 Grass-Fed New Zealand Lamb Chops
Served with demi-glace and mushroom risotto.
Grilled Swordfish with Salmoriglio
Brushed with herbs and olive oil, served with zoodles.
34 Salmon with Shrimp and Sea Scallop Scampi
Served with angel hair and asparagus.
55 Veal Osso Buco
Served with cremini mushroom risotto and grilled carrots.