Fried Calamari………………………………………..........……….………..16
With a roasted garlic cream

Jumbo Lump Crab Cakes…………………………………..........………….16
Served with a horseradish and tarragon emulsion

Stuffed Portobello Mushroom………………………………………………...12
Gorgonzola cream, polenta cake, cherry tomatoes & roasted garlic
Finished with a shitake demi

House Made Cavatelli Pasta………………………………………......…….12
Served with sweet Italian sausage & wild mushrooms
Finished with a vodka sauce

Gruyere and Gorgonzola Cheese Fondue………………………..............19
Red delicious apples, tempura zucchini, house made bread, carrots & broccoli

French Onion Soup……………………………………………................….9
Swiss, parmesan & mozzarella cheese

  

Pear and Gorgonzola Cheese Salad……………………………………..….9
House made balsamic ginger vinaigrette and organic baby greens

Classic Caesar Salad……………………………………...........................8
With parmesan toast

Crispy Prosciutto and Goat Cheese Salad…………………………….......10
Organic baby greens & cherry tomatoes—Balsamic reduction & extra virgin olive oil

Frisee Salad………..………………………………………....................….9
Red delicious apples & gorgonzola cheese—Orange zest and citrus mint vinaigrette

Bliss Salad………………………………………………............................8
Organic baby greens, tempura zucchini—Orange vinaigrette & pignoli nut oil

Consuming raw or uncooked meats, fish, shellfish or fresh shell eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Pignoli Nut Crusted Red Snapper………………….................……………...19
Over a roasted garlic cous cous—Topped with a fresh pineapple salsa

Tagliatelle Bolognaise…………………………………………........................21
Veal and pork meat sauce

* Marinated Skirt Steak…………………………………………………............25
Topped with stilton cheese—Served with sautéed spinach & herb roasted potatoes

New Zealand Rack Of Lamb………………………....................……………..32
Served with an eggplant & white bean ragout

House Made Vegetable Ravioli……………………………………..…………...21
Broccoli rabe, artichoke hearts & sun dried tomatoes

Oven Roasted Duck Breast………………………………………….........…….29
Served with a potato cake & fresh asparagus—Pinot Noir Reduction

Grilled Pork Tenderloin………………………………………………................22
Served with a potato puree and broccoli rabe
Finished with a red wine sauce

Oven Roasted Tilapia……………………………………………......................19
With cherry tomatoes, fresh asparagus & kalamata olives—Saffron Rice

Pot Roast and Pasta Sheet Millefeuille……………………………................19
Sautee of sweet peas, carrots & zucchini—Truffle oil & parmesan foam

Salmon & Scallop Mousse Strudel…………………………………….....…….22
Wrapped in phyllo dough with vegetables julienne—Lemon & champagne emulsion

Chicken Rollatini……………………………………………….................…….21
Boneless chicken breast wrapped with fontina cheese & asparagus
Served with house made gnocchi—fresh tomato coulis

Tuscan Rosemary Brick Chicken………………………...................………..19
With a lemon confit, tomato emulsion, grilled endive & potato puree


Side Dishes

Broccoli Rabe………................8
Sautéed Spinach……...............6
Mashed Potatoes……….....…...6
Steamed Asparagus……...…….8
Creamy Polenta………..…….....7
Wild Mushroom Risotto….....….9


*Consuming raw or uncooked meats, fish, shellfish or fresh shell eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

** All steaks cooked to order.

Chocolate Box. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-
Chocolate Mousse with Chocolate Shards

Crème Brulee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  . .8-

Caramel Cheesecake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-
Served with a Cinnamon Streusel

Blueberry Napoleon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-
Served with an Almond Streusel

Black and White Millefeuille. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9-
Chocolate Cream, Rice Crispy Crunch, and a Vanilla Cream - Topped with Cocoa Chocolate.

Summer Fruit Tart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8-
Served with a Vanilla Mousse

Deep Chocolate Marquis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-
Served with a Chocolate Ganache, Chocolate Spikes and an Orange Reduction