Menu Entrees

Specialties of the House

Chicken Gorgonzola 18.50
Grilled chicken with a creamy Gorgonzola sauce enhanced
with bacon, tomatoes, and scallions.

Chicken Milanese 18.50
Pan-fried chicken medallions topped with white wine lemon and caper butter sauce and grilled asparagus.

Pan-Roasted Chicken 18.50
Shitake and cremini mushrooms combined with shallots
finished in a brandy cream sauce.

Roasted Half Duckling 23.95
Crisp and delicious served with your choice of either brandy and green peppercorn demi-glace or Chambord strawberry glaze.

Shrimp Scampi 23.95
Shrimp sauteed in garlic butter and white wine tossed with fresh spinach.

Grilled Vegetable Tower 14.95
An assortment of grilled fresh vegetables stacked and served with balsamic reduction and basil infused olive oil.

From the Grill

Stuffed Filet Mignon 29.95
Stuffed with mushrooms, tomatoes and scallions, then topped with proscuitto and provolone cheese finished with brandy shallot demi glace.

Chef’s Filet Mignon 28.95
Topped with a sauté of sweet roasted peppers, sun-dried tomatoes, roasted garlic, and Gorgonzola cheese.

New York Sirloin 25.95
Served with a shallot and mushroom Madeira wine demi-glace.

New Orleans Strip 25.95
Brushed with garlic and black pepper, topped with a sauté of garlic, hot cherry peppers, and Gorgonzola cheese.

Cajun New York Sirloin 29.95
Cajun blackened served with Cajun shrimp and creamy Gorgonzola sauce.

Fresh made Pastas

Penne Vodka 16.50
Proscuitto and vine ripe tomatoes sautéed with garlic and shallots in a pink vodka cream sauce.

Tortellini Florentine 16.50
Crisp bacon and spinach in a Parmigiano-Reggiano cream sauce.

Ravioli 16.50
Filled with sweet Italian sausage and wild mushrooms in a wild mushroom and sherry cream sauce.

Parpadelle 16.50
Wide ribbons of pasta tossed with sun-dried tomatoes, crispy proscuitto and snow peas in a black pepper Alfredo sauce.

Cavatelli 16.50
Egg and ricotta cheese cavatelli tossed with broccolini, extra virgin olive oil and garlic with a touch of chicken stock.

Potato gnocchi 16.50
Julienne fresh vegetables sautéed with garlic in extra virgin olive oil finished with chicken stock and fresh Parmesan cheese.

All of our Entrees are served with a fresh garden salad with your choice of dressing and the Chef’s accompaniment of starch.

*Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of food borne illness