Entree Selections

with arugula and shaved fennel with parmesan

with fresh mozzarella and balsamic drizzle

baked with prosciutto, spinach, roasted red peppers, fontinella, and roasted garlic cream sauce

with pale ale mustard cream

with apple cider cream sauce

with Tuscan cream sauce

with sun-dried tomato pesto

with sour cherry gastrique

with local root vegetables and cabernet demi-glaze

with chimichurri

finished with cognac peppercorn demi cream

served with au jus

with shrimp Romanoff duet

with pear, cranberry and brie with pomegranate molasses glaze

with honey garlic glacé

with tomato compoté

with herbed compound butter

With a dijon mustard garlic crust

baked with crab and shrimp topped with roasted garlic cream sauce

with blistered tomatoes and Castelvetrano olives with cured lemons

with dijon cream sauce

with jumbo shrimp in seasoned egg batter, sautéed with roasted garlic olive oil over a bed of greens

with sweet corn risotto

with capers and cured lemon beurre monté

baked en casserole with mozzarella, pomodoro sauce, and roasted garlic with zucchini

with a sweet cream sage sauce topped with roasted root vegetables

with blistered tomatoes, wilted greens, cannellini and roasted garlic olive oil

with gruyere and pesto drizzle

with stir-fried vegetables and umami sauce

with brown butter and caramelized onions

with toasted almonds

topped with asiago cheese

with sun-dried tomatoes

with roasted garlic

with lemon and herbs

with garlic, ginger, onion and sesame

with garlic, onions and toasted sesame oil

with a parmesan crust

with a lemon garlic crust

with water chestnuts and sesame

with parmesan and panko