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—  Lunch Menu  —

Available Mon-Fri 11am-2pm



Grilled Salmon

Mixed greens, tomato relish, dried cranberries, bleu cheese crumbles and raspberry balsamic vinaigrette


Seared Ahi Tuna

Mixed greens, orange segments, sunflower seeds, avocado, and a citrus white balsamic vinaigrette. 


Grilled Steak

Mixed greens, sunflower seeds, avocado, pears, tomatoes and a citrus balsamic vinaigrette


Chicken Ceasar

Dijon mustard egg batter, breaded and baked, topped with our house Caesar salad




Burgers are 8 oz. Angus beef. Served with French fries. 

Chef's Choice*

Sauteed onions, mushrooms, avocado and sun-dried tomato aioli



lettuce, tomato, onion and cheese


The Fig*

Fig jam, crumbled Gorgonzola and arugula



Ultimate Chicken Sandwich

Breaded chicken,  sliced ham, fontina cheese and avocado



Crispy bacon, egg, lettuce and tomato


Blackened Chicken Sandwich

lettuce, fresh mozzarella and grilled tomatoes



Chicken Mac & Cheese

Baked in creamy cheese sauce and panko gratin




Jumbo Shrimp

in a spicy marinara sauce with pappardelle pasta




House Risotto & Filet

Creamy saffron risotto with sweet peas topped with sliced filet


Chicken Aubergine

Prosciutto, eggplant and fontina cheese in a white wine sauce




Grilled Organic Salmon

Served with grilled tomatoes, potatoes and asparagus




Short Rib Ravioli

Creamy butter sauce with sweet peas and roasted peppers


Chicken Rebosado

Dipped in egg batter, sautéed with capers, lemon and white wine sauce, served with vegetables and potatoes



Pappardelle Au Duxelle

Wide egg pasta with truffle oil, wild mushroom purée and parmigiana cheese


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—  Dinner Menu  —



Mediterranean Mussels

steamed mussels in garlic, herbs, extra virgin olive oil, marinara sauce and white wine


Pan Seared Diver Scallops

served with a citrus-mango-mint-pepper salsa over grilled zucchini and grits


Steamed Clams

onions, pernod, fennel, garlic, extra virgin olive oil and tarragon



flour-dusted and golden fried, served with sun dried tomato aioli


Goat Cheese Croquettes

breaded and fried, served over caramelized onions, pears and figs in a butter-almond liqueur


Beef Empanadas

flour dough turnovers stuffed with braised beef



Sliced Ahi Tuna

pepper-crusted and pan-seared, with avocado and balsamic reduction over mixed greens


Avocado Crab Stack

jumbo lump crab meat, avocado, arugula, grape tomatoes and extra virgin olive oil


Truffle Mozzarella Burrata

buttermilk mozzarella, arugula, tomatoes and a basil-evoo-truffle infusion


Shrimp Cocktail

served with mixed greens and cocktail sauce


Beef Carpaccio

with arugula, capers, onions, black truffle oil, lemon, shaved parmesan and crostinis


Soup and Salad


bacon, tomato relish, sunflower seeds, bleu cheese crumbles and bleu cheese dressing



Spring Mix

with grape tomatoes, dried cranberries and citrus-balsamic vinaigrette


Baby Spinach

a bed of baby spinach with bacon, grape tomatoes, red onions and a balsamic vinaigrette



romaine, croutons, shaved parmesan and Caesar  dressing with anchovies



House Soup

lobster and crab bisque


House Flat Bread

 prosciutto, caramelized onions, figs, crumbled goat cheese and crumbled gorgonzola cheese


House Steaks

all USDA Prime and Angus beef steaks are prepared on the grill, served with house potatoes and mixed vegetables.

Steak COMPANIONS: Lobster Tail $18  |  Shrimp $9 | Mushrooms Truffle Oil $5 | Dijon Mustard Peppercorn Demi Glace or Red Wine Gorgonzola Demi Glace $3

ADDITIONAL SIDES:  Mac & Cheese or Risotto $7   |   Asparagus or Sautéed Spinach with Garlic $5

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All served with house potatoes and mixed vegetables unless specified on description.

Chicken Aubergine

with prosciutto, eggplant, cheese and a white wine sauce



Veal Scallopine

with prosciutto, roasted peppers and fontina cheese in a white wine sauce



Fish of the Day

market price


Mediterranean Seafood Zuppa

lobster, calamari, clams, scallops and shrimp cooked in a zesty marinara sauce, served with crostinis


Chicken Rebosado

dipped in egg batter, sautéed with capers, lemon and white wine sauce



Rack of Lamb

pan-seared lamb, baked then finished with a red wine Dijon mustard demi glace



Pappardelle Au Duxelle

egg pasta tossed with Mediterranean mushroom puree, truffle oil and parmesan cheese




chorizo, chicken, calamari, mussels, scallops and shrimp slowly simmered with sweet peas and saffron rice


Pork Tenderloin

roasted with herbs, spices, dried cranberries and honey balsamic glaze



Grilled Organic Salmon

seasoned with spices and herbs, served with grilled tomatoes and asparagus



Shrimp and Diver Scallops

pan-seared, with asparagus and cheesy grits



Veal Marsala

veal scallopine, mushrooms and a Marsala wine sauce


{ * } Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase you risk of food borne illness. 


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—  Dessert  —


Chocolate Mousse Cake

New York Cheesecake


Creme Brulée

Chocolate Rum Torte

**All desserts subject to availability