Dinner Menu

Soup of the Land

prepared fresh daily

Soup of the Sea

prepared fresh daily

Fried Calamari

served with breaded banana peppers, pepperoncini and caper lemon aioli

Artisanal Charcuterie Board

chef’s pairing of artisan cheeses and cured meats with fresh fruit and cracker accompaniments

Hot Crab Dip

a cheesy, crab filled delight, served with warm Naan dippers

Sautéed Pierogi

served with caramelized onions, crisp pancetta, crème fraiche drizzle and fresh chives

Bam Bam Shrimp

4 flash fried jumbo shrimp over dressed arugula, finished with sweet Thai chili & sriracha aioli

Panko Crusted Crab Cakes

with sweet remoulade & mixed greens tossed in a citrus vinaigrette

Hummus & Falafel Plate

House falafel, hummus, garlic, tomato, olive oil, grilled naan, & raita

House Salad

artisan greens with an assortment of seasonal vegetables and croutons served with choice of dressing

Classic Caesar Salad

chopped romaine tossed in a traditional dressing, topped with house made croutons and shaved parmesan cheese

Simply Arugula

pine nuts, shaved parmesan, lemon olive oil dressing

Spinach Salad

baby spinach with fresh strawberries, blueberries, slivered shallots, candied walnuts, crumbled goats cheese, with a strawberry champagne vinaigrette

Mandarin Strawberry Salad

spring mix, Mandarin oranges, strawberries, candied pecans & crumbled goats cheese tossed in a lemon poppyseed dressing

Wedge Salad

a crisp slice of iceberg lettuce with blue cheese crumbles, bacon, Roma tomatoes, creamy bleu cheese dressing and house made croutons

Harbor Caprese

layers of fresh tomatoes, fresh mozzarella & fresh basil with roasted garlic oil and balsamic glaze drizzle

California Cobb Salad

artisan greens topped with grape tomatoes, bleu cheese crumbles, crisp bacon, avocado, and sliced egg, served with house made bleu cheese dressing    

Add To Any Salad: Chicken, Shrimp, Steak or Salmon

Grilled Filet Mignon

choice, center cut filet of beef with shallot-cognac demi-glace, roasted fingerling potatoes and chef selected vegetable

Ahi Tuna

served with forbidden rice, baby bok choy and a soy ginger reduction

Farfalle Gorgonzola Chicken

farfalle pasta tossed in gorgonzola cream sauce with sliced chicken breast, mushrooms and roasted red peppers

Chargrilled Frenched Pork Chop

over whipped Yukon potatoes, sauteed garlic haricot verts & finished with a hot cherry pepper butter and onion rings

Miso Salmon

salmon filet served with Bok Choy, asparagus and wild mushrooms

Seafood Scampi

scallops, crab and shrimp tossed in a white wine garlic butter sauce with fresh tomatoes and basil, served over linguini

Blackened Swordfish

topped with fresh mango salsa, served with saffron rice and chef selected vegetable

Herb Grilled Chicken

chargrilled chicken breast over asparagus, everything mashed potatoes and finished with an artichoke mushroom and caper madeira sauce

Porterhouse

20oz choice porterhouse steak with grilled asparagus and everything mashed potatoes

Chicken Milanese

pan fried breaded chicken cutlets topped with balsamic dressed arugula, roasted red peppers, red onion, grape tomatoes, English cucumbers, feta, grilled lemon

Lobster Ravioli

lobster & ricotta stuffed raviolis tossed in saffron prosecco cream sauce with roasted red peppers, fresh spinach, lobster claw & knuckle

Quinoa Bowl

zucchini, red pepper, pine nuts, feta & tomato basil coulis. Add chicken or shrimp

 

If you have a food allergy, please notify us.