Chef’s Specialties

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All entrees below are served with soup or a salad

Chilean Sea Bass 16.95 

Served with roasted corn risotto, topped with a lemon thyme beurre-blanc cream sauce. 

Seared Salmon with Wasabi Aioli 13.50   

Pan seared Salmon served with a Teriyaki Ginger Risotto, drizzled with a Wasabi Aioli.

Pan Seared Scallops 14.50  

Served with roasted butternut risotto, and topped with a vanilla beurre-blanc sauce.   

Butternut Squash Ravioli 10.95  

Butternut ravioli lightly sautéed in a gorgonzola cream sauce with baby spinach and grape tomatoes. 

Braised Veal Chop 13.50 

A slow roasted Veal Chop served with garlic mashed potatoes. Marsala or Piccata sauce