DINNER

                                 Chef–Ernesto Rado

                                                         Appetizers

Bruschetta - vine-ripe tomatoes, virgin olive oil, and a medley of fresh herbs on garlic        crustinis    		   8
Duck Quesadilla - filled with caramelized onions, roasted corn, scallions and Monterey jack cheese with a Mexican adobo sauce     14
Baked Goat Cheese - triangles of phyllo stuffed with montrachet goat cheese, basil and pine nuts, served  with a mango chutney     11
Fried Green Tomatoes - with jumbo lump crab, lemon aioli and a green tomato relish    13
Gourmet Crab cakes - sautéed with spiced brown mustard honey sauce and served with baby greens    14
Blackened Sea Scallops - with a tangy green Tabasco sauce and red pepper cucumber remoulade    14
Shrimp Picante - tiger shrimp stuffed with chipotle and cream cheese, wrapped in bacon, with corn and tomato salsa and pablano coulis    13
   

                Soups & Salads
 
Soup du jour - Ask your server for today's selection    8
House Salad - mixed greens, tomatoes, and red onions tossed in our house raspberry vinaigrette          8
Caesar Salad - our traditional salad with our homemade dressing and  seasoned croutons     8
Grilled Portabello & Mozzarella Salad - Grilled fresh Portabello, buffalo mozzarella, and vine-ripe tomatoes with balsamic vinaigrette on mixed greens    11
Granny Smith Apples & Spiced Walnut Salad - sliced apples, mixed field greens, spiced walnuts, red onions, crumbled gorgonzola and topped with a sherry vinaigrette    11

            Entrees
 
Pasta Andre - fresh spinach, wild mushrooms, and sun-dried tomatoes in a pomodoro sauce over penne pasta   20
Spinach & Pine Nut Ravioli - Homemade raviolis served with pomodoro sauce and drizzled with basil cream   20
Fresh Grilled Salmon - grilled salmon with garlic, tomatoes, fresh spinach, and  basil in a shiitake mushroom cream sauce served over spinach fettuccine   26
Cajun Shrimp - blackened shrimp with leeks, red peppers, artichoke hearts and cilantro tossed  with bowtie pasta   27
Shrimp and Scallop Sauté - mushrooms, tomatoes, and leeks over linguine in a  grand marnier cream sauce   27
Chicken Sauté - with roasted garlic, basil, mozzarella, spinach and pine nuts in a chardonnay lemon sauce served over linguine   22
Chicken Cappriccio - Boneless chicken breast breaded, sautéed, topped  with red onions and tomatoes in a balsamic vinaigrette**   22
Walnut Crusted Mahi Mahi - Our signature dish topped with caramelized onions and Granny Smith apples**   27
Baked Salmon - pistachio crusted salmon with a tangerine beurre blanc sauce**   26
Roasted  Duckling - crispy duck served with marjoram, honey, thyme glaze**   32
Grilled Pork Chop - center cut pork chop served with a sun dried cherry sauce**   29
Filet Mignon - The Classic - Grilled to perfection and served with pinot noir shitake mushroom  sauce**   39
Rack of Lamb - Dijon crusted with roasted shallot and rosemary demi-glaze**   39

                   ** Accompanied by fresh vegetables and potato

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