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Six ounce sashimi grade yellowfin tuna steak grilled to medium rare sliced and placed atop fresh greens with red bell pepper, tomato, red onion, mango and shredded carrot then dressed with a honey, lime and ginger vinaigrette

Romaine lettuce, crouton and freshly grated parmesan cheese tossed with our caesar dressing. Add anchovies and/or mushrooms by request

Leaf lettuce with homemade croutons, tomato, sliced red onion,fresh grated asiago cheese, and choice of Italian, creamy parmesan, gorgonzola blue cheese, honey~lime vinaigrette or raspberry vinaigrette dressing

Ahi tuna marinated, skewered grilled. Served on a bed of asian slaw with wasabi bombs

seasonal. One pound of mussels stewed in white wine, butter and herbs and diced tomato. Seasonal, served fresh only

Large Black Tiger shrimp sauteed in spicy HOT lime and cajun sauce served with fire and ice dipping sauce to help tame the heat

With Alaskan king crab and langostino lobster, diced red bell, celery, potoato and cajun spices. two big cakes roasted golden brown and underlayed with a light crab fume sauce

Fresh spinach, artichoke hearts, red onion and red pepper in garlic mayonaise topped with parmesan and oven roasted

Alder smoked salmon mixed in horseradish cream cheese with red bell red onion, topped with toasted pecans and pine nuts

with our own lemon dill mayonnaise

Pastrami and cream cheese rolls, salami and cheese selections with assorted olives, pickles, peppers, nuts and crackers

Baguette finger sandwiches with fresh mozzarella, prosciutto, roasted red pepper and fresh basil skewered and grilled till crispy outside, warm and tasty inside

Tasmanian sweet crab sauteed with grape tomatoes, asparagus, and julienne carrots in a light vodka, asiago cream sauce. Tossed with house made linguine and topped with fresh cut scallions

An eight ounce halibut fillet, fresh when in season, lightly breaded with Japanese panko and roasted in the oven. The fish is topped with lemon-caper buerre blanc and served over a bed of organic basmati rice with fresh vegetables

One a half pounds of Alaskan red king crab steamed, split and served with drawn butter and roasted garlic mashed potatoes

Fresh Atlantic salmon dressed with an apricot and ginger glaze and roasted to temperature We serve it with sauteed vegetables and organic basmati rice and top it with a lemon-scallion beurre blanc

Whole baby clams, sweet butter, olive oil, white wine and Italian herbs make up this somewhat spicy hot clam sauce served over linguine and garnished with diced tomato

Large sea scallops, large Black Tiger shrimp, Italian wine cured bacon and seasonal vegetables sauteed in a light fennel cream sauce and served on a bed of linguine

Six large Black Tiger shrimp sauteed in garlic-lemon butter with fresh tomatoes, garlic and fresh basil then served over fresh linguine tossed with the sauce

Fourteen ounce fresh choice grade ribeye rubbed with black pepper, grilled, and topped with sauteed mushroom, onion, and gorgonzola compound butter. Served with roasted garlic mashed potatoes

Eight ounce fresh beef tenderloin wrapped in bacon and grilled. Served with fresh button mushrooms sauteed in rosemary garlic butter and roasted garlic mashed potatoes

Eight ounce fresh beef tenderloin, lightly marinated in teriyaki sauce, grilled and served with seasonal vegetables and basmati rice

Fresh twelve ounce USDA choice, hand cut daily, grilled and served with seasonal vegetables and roasted garlic mashed potatoes

Breast of chicken lightly breaded, and layered in a boat with fresh mushroom and Monterey jack, baked in our famous mornay sauce, topped with shredded mozzarella, and served with a side of pesto linguine

Chicken breast charbroiled and topped with prosciutto, sun-dried tomato, broccoli and mushroom sauted in a fresh rosemary, white wine sauce. Served with Spinach angelhair pasta and garnished with shredded Jarlsberg cheese

Breast of chicken seasoned and grilled then finished in a Marsala wine sauce with sauteed red onions and fresh mushrooms over spinach angel hair pasta

Tender diced chicken breast, sauteed with prosciutto and fresh basil pesto then tossed with penne pasta and topped with diced tomatoes and pine nuts

Delicate housemade crepes filled with ground tenderloin and ground pork, topped with mozzarella cheese and our marinara sauce then roasted in the oven

Freshly sliced, lightly breaded eggplant grilled in garlic lemon butter and layered in a boat with parmesan cheese. We bake it in our vegetarian marinara sauce topped with mozzarella

Fresh mushrooms sauteed in garlic and lemon butter then finished in a gorgonzola alfredo sauce. Spinach angel hair pasta makes the bed to this rich blue cheese style dish topped with fresh parsley

Eight ounce ahi block yellowfin coated with cajun seasonings and seared in a white hot cast iron pan to temperature (we suggest medium rare). Served with a roasted green chili aioli, seasonal vegetables and organic basmati rice

Thin slices of prosciutto and fresh mushrooms simmered in a rich Jarlesburg cheese sauce and served on a bed of fresh spinach angel hair pasta

Kalamata olive, artichoke heart, red bell, red onion, capers and pine nuts are sauteed in a white wine, tomato and herb sauce then tossed with fresh linguine

Fresh spinach angel hair pasta with an exquisite four cheese combination sauce with sliced almonds and fresh cut parsley

Fresh linguine is tossed in our basil pesto sauce with shaved,seared prosciutto and toasted pine nuts; garnished with diced tomatoes and fresh grated parmesan

Sheets of pasta layered with spicy Italian sausage, ground tenderloin, meat sauce, ricotta, mozzarella and parmesan cheeses. We top it with a thick slice of Monterey jack cheese and more meat sauce then roast it in the oven

Fresh spinach and mushrooms sauteed in a light parmesan alfredo sauce and served on a bed of house made linguine topped with fresh grated parmesan cheese

Grape tomatoes, basil, roasted red pepper, artichoke heart and red onion flash cooked in a three herb olive oil and tossed with fresh made linguine then sprinkled with feta cheese

We make our own fresh pasta daily to top with your choice of zesty vegetarian marinara or our meat sauce made with ground tenderloin, NY strip and complex spices. Please feel free to substitute spinach angel hair or penne pasta

Six ounce sashimi grade yellowfin tuna steak grilled to medium rare sliced and placed atop fresh greens with red bell pepper, tomato, red onion, mango and shredded carrot then dressed with a honey, lime and ginger vinaigrette

Romaine lettuce, crouton and freshly grated parmesan cheese tossed with our caesar dressing. Add anchovies and/or mushrooms by request

Leaf lettuce with homemade croutons, tomato, sliced red onion,fresh grated asiago cheese, and choice of Italian, creamy parmesan, gorgonzola blue cheese, honey~lime vinaigrette or raspberry vinaigrette dressing

Ahi tuna marinated, skewered & grilled. Served on a bed of asian slaw with wasabi bombs

seasonal. One pound of mussels stewed in white wine, butter and herbs and diced tomato. Seasonal, served fresh only

Large Black Tiger shrimp sauteed in spicy HOT lime and cajun sauce served with fire and ice dipping sauce to help tame the heat

With Alaskan king crab and langostino lobster, diced red bell, celery, potoato and cajun spices. two big cakes roasted golden brown and underlayed with a light crab fume sauce

Fresh spinach, artichoke hearts, red onion and red pepper in garlic mayonaise topped with parmesan and oven roasted

Alder smoked salmon mixed in horseradish cream cheese with red bell & red onion, topped with toasted pecans and pine nuts

with our own lemon dill mayonnaise

Pastrami and cream cheese rolls, salami and cheese selections with assorted olives, pickles, peppers, nuts and crackers

Baguette finger sandwiches with fresh mozzarella, prosciutto, roasted red pepper and fresh basil skewered and grilled till crispy outside, warm and tasty inside

Tasmanian sweet crab sauteed with grape tomatoes, asparagus, and julienne carrots in a light vodka, asiago cream sauce. Tossed with house made linguine and topped with fresh cut scallions

An eight ounce halibut fillet, fresh when in season, lightly breaded with Japanese panko and roasted in the oven. The fish is topped with lemon-caper buerre blanc and served over a bed of organic basmati rice with fresh vegetables

One & a half pounds of Alaskan red king crab steamed, split and served with drawn butter and roasted garlic mashed potatoes

Fresh Atlantic salmon dressed with an apricot and ginger glaze and roasted to temperature We serve it with sauteed vegetables and organic basmati rice and top it with a lemon-scallion beurre blanc

Whole baby clams, sweet butter, olive oil, white wine and Italian herbs make up this somewhat spicy hot clam sauce served over linguine and garnished with diced tomato

Large sea scallops, large Black Tiger shrimp, Italian wine cured bacon and seasonal vegetables sauteed in a light fennel cream sauce and served on a bed of linguine

Six large Black Tiger shrimp sauteed in garlic-lemon butter with fresh tomatoes, garlic and fresh basil then served over fresh linguine tossed with the sauce

Fourteen ounce fresh choice grade ribeye rubbed with black pepper, grilled, and topped with sauteed mushroom, onion, and gorgonzola compound butter. Served with roasted garlic mashed potatoes

Eight ounce fresh beef tenderloin wrapped in bacon and grilled. Served with fresh button mushrooms sauteed in rosemary garlic butter and roasted garlic mashed potatoes

Eight ounce fresh beef tenderloin, lightly marinated in teriyaki sauce, grilled and served with seasonal vegetables and basmati rice

Fresh twelve ounce USDA choice, hand cut daily, grilled and served with seasonal vegetables and roasted garlic mashed potatoes

Breast of chicken lightly breaded, and layered in a boat with fresh mushroom and Monterey jack, baked in our famous mornay sauce, topped with shredded mozzarella, and served with a side of pesto linguine

Chicken breast charbroiled and topped with prosciutto, sun-dried tomato, broccoli and mushroom sauted in a fresh rosemary, white wine sauce. Served with Spinach angelhair pasta and garnished with shredded Jarlsberg cheese

Breast of chicken seasoned and grilled then finished in a Marsala wine sauce with sauteed red onions and fresh mushrooms over spinach angel hair pasta

Tender diced chicken breast, sauteed with prosciutto and fresh basil pesto then tossed with penne pasta and topped with diced tomatoes and pine nuts

Delicate housemade crepes filled with ground tenderloin and ground pork, topped with mozzarella cheese and our marinara sauce then roasted in the oven

Freshly sliced, lightly breaded eggplant grilled in garlic lemon butter and layered in a boat with parmesan cheese. We bake it in our vegetarian marinara sauce topped with mozzarella

Fresh mushrooms sauteed in garlic and lemon butter then finished in a gorgonzola alfredo sauce. Spinach angel hair pasta makes the bed to this rich blue cheese style dish topped with fresh parsley

Eight ounce ahi block yellowfin coated with cajun seasonings and seared in a white hot cast iron pan to temperature (we suggest medium rare). Served with a roasted green chili aioli, seasonal vegetables and organic basmati rice

Thin slices of prosciutto and fresh mushrooms simmered in a rich Jarlesburg cheese sauce and served on a bed of fresh spinach angel hair pasta

Kalamata olive, artichoke heart, red bell, red onion, capers and pine nuts are sauteed in a white wine, tomato and herb sauce then tossed with fresh linguine

Fresh spinach angel hair pasta with an exquisite four cheese combination sauce with sliced almonds and fresh cut parsley

Fresh linguine is tossed in our basil pesto sauce with shaved,seared prosciutto and toasted pine nuts; garnished with diced tomatoes and fresh grated parmesan

Sheets of pasta layered with spicy Italian sausage, ground tenderloin, meat sauce, ricotta, mozzarella and parmesan cheeses. We top it with a thick slice of Monterey jack cheese and more meat sauce then roast it in the oven

Fresh spinach and mushrooms sauteed in a light parmesan alfredo sauce and served on a bed of house made linguine topped with fresh grated parmesan cheese

Grape tomatoes, basil, roasted red pepper, artichoke heart and red onion flash cooked in a three herb olive oil and tossed with fresh made linguine then sprinkled with feta cheese

We make our own fresh pasta daily to top with your choice of zesty vegetarian marinara or our meat sauce made with ground tenderloin, NY strip and complex spices. Please feel free to substitute spinach angel hair or penne pasta