Our Menu

Zesty stuffed eggs topped with caviar and crab, aioli garnish.

Tossed in honey cider vinaigrette.

Chips tossed in truffle oil, parmesan, garnished garlic aioli.

Leeks and onions simmered in beef stock, topped with croutons, melted cheddar and mozzarella, frizzled onions.

Lump crab blended with creamy sauce, baked bubbly, served with warmed ciabatta, crunchy veggies.

Corn tortilla chips topped with braised chicken tinga, melted Oaxaca cheese, lettuce, sour cream, and salsa. (Add guacamole +3)

Fire-roasted tomatoes, garlic, herbs, cream, served with cheese toasties.

All pork meatballs blended with basil pesto and ricotta cheese, served with tomato sauce, shaved parmesan.

House baked, served with whipped butter.

Corn tortillas served with fresh guacamole and roasted tomato salsa.

Five oysters, cocktail sauce, classic mignonette.

Fried shrimp tossed in Asian chili aioli.

Steamed P.E.I. mussels, your choice: red sauce, spicy white wine garlic & herbs, or Indian curry cream, bruschetta.

Ahi tuna tossed in spicy soy marinade, served over fried sushi rice cakes with mango salsa, wasabi aioli.

Golden fried, spicy aioli, marinara sauce. (Add cherry hot peppers +3)

Red and gold beets, burrata cheese, arugula, fresh greens, pistachios, tomato, fresh basil, balsamic vinaigrette.

Romaine hearts, classic citrus Caesar dressing spiked with heat, toasted peppercorn bread crumbs, fresh grated parmesan.

Assorted tomatoes lightly marinated in balsamic vinaigrette, tossed with bits of roquefort, arugula, frizzled onions, pesto drizzle.

Fresh greens, seasonal berries, candied walnuts, mango salsa, mandarin oranges, tomatoes, honey lime dressing.

Flower-cut iceberg filled with blue cheese crumbles, bacon, eggs, tomato, pickled red onion, blue cheese dressing and red wine vinegar.

Jumbo sea scallops served over parmesan and bacon risotto with snow peas, miso glaze.

Caramelized spicy sausage and golden mashed potatoes smothered in onion gravy, radicchio and kale sauté.

Sesame grilled ahi tuna steak served over miso stir-fried veggies and drunken udon noodles.

Sautéed chicken medallions with lemon caper sauce, served with toasted orzo and spinach.

All lump crab cakes accented with a rich sherry cream sauce, house chips, coleslaw, classic tartar sauce.

Prime beef meatloaf, Kennett mushrooms, marsala sauce, served with garlic mashed potatoes and glazed carrots.

Chicken breast morsels, roasted cauliflower florets, basmati rice tossed in classic masala tomato cream sauce, naan. Vegan alternative: sub brussels sprouts.

Braised short ribs, Kennett mushrooms, and diced pickles in a classic stroganoff sauce over pappardelle.

Shrimp and scallops with spaghetti in a creamy sun-dried tomato sauce, spiced with Calabrian chili peppers.

Fresh salmon fillet, miso glaze, organic brown rice, butternut squash, wilted baby kale.

Brussels sprouts, butternut squash, broccoli, cauliflower, heirloom carrot, bell pepper over mashed potatoes, pesto, frizzled onions.

The classic with cheddar sauce, demi dip, horseradish, torpedo roll.

Grilled chicken breast, Kennett mushrooms, bell peppers and onions, topped with pepper jack cheese on torpedo roll.

Three wagyu beef sliders topped with caramelized onions and melted gruyère cheese.