Signatures

Pan-seared salmon with sautéed vegetables in garlic and white wine, served over mushroom risotto and finished with a beurre blanc sauce.

Tender filet mignon pieces tossed with roasted garlic and wild mushrooms in a blue cheese cabernet sauce, served over housemade cavatelli pasta.

Crispy beer-battered Atlantic cod, topped with sautéed garlic and cherry pepper sauce, served alongside tartar sauce and french fries.

Roasted chicken breast on sautéed spinach and potato wedges, topped with a bacon-tomato bourbon sauce.

Cumin-rubbed Mahi Mahi filet with farro, fresh vegetables, and a white wine heirloom cherry tomato sauce.