entrées
- Duck Breast pan seared and served with a pomegranate-cherry port wine reduction–26
- Grilled 8 oz Beef Tenderloin with smoked bleu cheese and Cabernet Sauvignon wine reduction–32
- Grilled 14 oz Ribeye with crimini mushrooms and roasted garlic demi glace – 30
- Pan seared Chilean Sea Bass with a roasted tomato butter sauce-30
- Pan seared Sea Scallops with grilled oyster mushrooms, white wine, lemon and butter–28
- Fresh Fish selection served with your choice of Romesco or saffron butter sauce-30
- Stuffed Chicken breast with spinach, crab, bacon and mushrooms, breaded and fried, served with Boursin cheese cream sauce–28
- Beef Tenderloin Medallions pan seared with a green peppercorn brandy sauce–28
- Grilled Pork Tenderloin topped with house made portabella veal sausage, shallot - Dijon demi glace-24
- Pan Roasted All Natural Chicken with white wine, herbs, garlic & lemon marinade, pan jus sauce-24
- Seared steak with portabello mushrooms, roasted tomatoes, basil pesto cream sauce fettuccini–22
- Add on: 4oz Grilled Lobster Tail -12; Grilled Jumbo Shrimp-12