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Restaurant Week November 3-10

*Menu Is Subject To Change*

Appetizer

SOUP DU JOUR
CAESAR SALAD
GARDEN SALAD 
PEAR SALAD
candied pecans, sundries cranberries, crumbled gorgonzola & cranberry vinaigrette
TOMATO CAPRESE  
WILD MUSHROOM & ROASTED CORN RISOTTO 
BUFFALO CHICKEN SPRING ROLL
 BAKED CLAMS
herbed butter & apple wood bacon


Entree

NORWEGIAN SALMON

mediterranean style with EVOO & fresh herbs
Roasted golden potato & sauteed spinach
 
 CREAMY SEAFOOD RISOTTO
 crabmeat, mussels & shrimp in a creamy mascarpone risotto with asparagus, tomato & lobster coulis
 
PORK SCHNITZEL
breaded tender pork cutlet, wild mushroom demi,
sweet potato mash roasted root vegetable& braised red cabbage
 
ROASTED NORTH FORK CAULIFLOWER & ORECCHIETTA
Roasted garlic, pecorino romano, caramelized onion with EVOO & fresh herbs
Finished with a toasted walnut bread crumb
 
CHICKEN MARSALA RISOTTO
 chicken sautéed with shitake mushrooms
served with caramelized butternut squash risotto
 
LEMON CHICKEN
Char-grilled with extra virgin olive oil fresh herbs & lemon
Grilled vegetables, lemon roasted potato & tzatziki
 
HERB CRUSTED HALIBUT
Sautéed spinach, mashed potato & roasted tomato (add $7)
 
CHAR-GRILLED BRONZINO 
(deboned and butterflied)
roasted golden potato and sautéed spinach (add $5)
 
BONELESS BEEF SHORT RIBS
Slowly braised in cabernet, mashed potato, crispy shallot & roasted root vegetable  (add $5)


PRIME AGED RIBEYE STEAK
Grilled asparagus, mashed potato, finished with herbed butter & demi glace (add $10)


Dessert

RICE PUDDING
FRESH FRUIT PARFAIT fresh whipped cream & raspberry coulis
APPLE COBBLER fresh whipped cream and caramel drizzle ( with ice cream Add $2)
GREEK YOUGURT honey & toasted walnuts
BELGIAN WAFFLE SUNDAE vanilla ice cream & chocolate sauce
CHEESE CAKE New York style, with raspberry coulis (Add $2)
CHOCOLATE BROWNIE BAR with vanilla ice cream (Add $2)
*Restaurant week menu available for dine-in only