Our Menu

Topped with pickled fennel and carrots, finished with bright passion fruit and yuzu.

Paired with a tangy caper remoulade, fresh microgreens, and a grilled lemon.

Seared coastal shrimp tossed with heirloom tomatoes, fresh cilantro, and a rich lemon-butter garlic sauce.

Tender domestic fried calamari served with pickles, banana peppers, shrimp and a bright caper aioli.

On top of crispy pinza bread with fresh cherry tomatoes and basil.

Six wings tossed in your choice of honey sriracha or classic buffalo, served with blue cheese or ranch.

A classic salad made with crisp romaine lettuce, house made croutons, shaved parmesan cheese, and Caesar dressing.

Fresh fennel, orange segments, lemon and maple vinegar with roasted beets.

Mixed greens, tomatoes, black olives, roasted red peppers and our house made balsamic vinegar.

7oz beef patty topped mixed greens, tomato, onion, pickle and American cheese on a brioche bun. Fries or salad.

Grilled chicken layered with pesto, arugula, fire-roasted red pepper, and fresh mozzarella, finished with a balsamic drizzle on focaccia bread.

Roasted chicken flatbread layered with pesto, arugula, fire-roasted red pepper, fresh mozzarella, and finished with a balsamic drizzle.

Fresh ground sausage layered with fennel, mushrooms and fresh mozzarella.

Lump blue crab with silky cream cheese, fresh mozzarella, cheddar, sherry, and piquillo peppers.

12oz pan-seared ribeye served over truffled mashed potatoes finished with Chef Paul’s vegetable of the day.

Finished with a silky mushroom-shallot cream sauce and paired with herbed roasted potatoes.

Pan seared scallops over creamy cremini mushroom risotto with 12-month parmesan.

7oz filet paired with corn, fresh basil, and a velvety beurre blanc, served over truffled mash potatoes with Chef Paul’s vegetable of the day.

8oz roasted pork loin with cinnamon apple chutney, truffle mashed potatoes, and a vegetable medley.

Slow braised boneless beef short rib, in a rosemary autumn truffle mash potatoes and Chef Paul’s vegetable of the day.

With garlic and onions, folded into fettuccine pasta and finished in a light tomato sauce.

East coast shrimp served over linguine in a garlic white wine sauce with cherry tomatoes.