Chef James Claudio
E n t r e e s
Seared Salmon
served with braised greens and curried lentils
17.00
Rustic Grilled Chicken Breast
served with mashed potatoes, vegetables
16.00
Ahi Tuna Burger
Slow roasted tomato, wasabi mayo and French fries
14.00
Creamy Asparagus Risotto
12.00
Oven Roasted Filet Mignon
With Basil mashed potatoes wilted spinach and cabernet
demi-glace
24.00
Grilled Portabello Mushroom
With mashed potatoes, sautéed tomatoes, asparagus and hircot vertsAnd a spicy cilantro sauce
16.00
Herbed Hamburger
served with Slow roasted Tomato and french fries
12.00
Tagliolini Pasta with Seabass Ragu
16.00
Chimay Braised Honey Mustard Shortribs
Basil Mashed potatoes, field greens
19.00