Holiday Weekend Dinner Menu

Appetizers & Soups& Salads


sauteed with diced tomato, red onion, prosciutto and garlic in a white wine cream sauce served in a puff pastry case


425px-Vegetarian.svg  Baked Brie

wrapped in filo pastry with roasted garlic and cranberry served on a bed of arugula and finished with a sweet red pepper jelly


425px-Vegetarian.svg  gluten-free-icon  Baby Spinach Salad

with candied pecans, dried cherries, red onions and goat cheese tossed in a honey mustard and sherry vinaigrette


Classic Caesar Salad

with a creamy garlic dressing, bacon, crostinis and parmesan cheese


425px-Vegetarian.svg  gluten-free-icon  Kale Crunch Chop Salad

tossed with dried cranberries, blue cheese, red onion, cucumbers and a creamy tarragon dressing topped with crispy potatoes


Fresh PEI Mussels

steamed with garlic, diced tomato, Bermuda onion and white wine


 Soup of the Day

our chef’s daily preparation


Semolina Crusted Calamari

served with a trio of dips; Sriracha aioli, sweet chili and basil pesto aioli



Braised Beef Short Rib

Beer-braised boneless beef short rib, garlic whipped potatoes and seasonal vegetables


 gluten-free-icon 10oz. Grilled New York Striploin

Served with roasted garlic and rosemary potatoes, a chive sour cream, bacon jam and seasonal vegetables


Braised Moroccan Lamb Shank

with dates and exotic spices served on garlic whipped potatoes and seasonal vegetables


12oz Slow Roasted Prime Rib

(Available on Saturday July 1st only)

with Yorkshire pudding, seasonal vegetables, garlic Yukon gold whipped potato and a horseradish and pommary mustard jus


  Rack of Lamb

oven-roasted with a Dijon and herb crust, a wild mushroom risotto, seasonal vegetables and a garlic thyme jus


Chicken Supreme

served with a wild mushroom and caramelized onion Marsala sauce, garlic whipped potatoes and seasonal vegetables


Shrimp and Lobster ‘Mac & Cheese’

Fresh tiger shrimp and potato gnocchi in a garlic cream sauce baked with mozzarella, parmesan, and goat cheese. Served with garlic toast and a 2oz lobster tail


Pecan Crusted Salmon

served with a sweet potato hash, a honey and Dijon cream sauce and asparagus


Tiger Shrimp Fettuccini

served with soleggiati tomatoes, spinach and wild mushrooms in a truffle cream sauce


Penne Pollo

with roasted chicken and toasted pine nuts in a rose pesto sauce


425px-Vegetarian.svggluten-free-iconTuscan Chicken Risotto

A sous-vide and lightly grilled rosemary and lemon chicken breast sliced over a Tuscan risotto of artichokes, slow roasted tomatoes, zucchini and spinach with a creamy lemon pesto    27.95

Vegetarian or vegan on request    21.95

Catch of the Day

Only the freshest, seasonably available catch prepared daily

Market Price

425px-Vegetarian.svgMediterranean Pizza

Basil pesto, mozzarella, spinach, sliced tomato, red onion, Kalamata olives and feta


Arrabiata Pizza

tomato sauce, mozzarella, pepperoni, chorizo sausage, bacon, roasted red peppers


425px-Vegetarian.svg = Vegetarian  gluten-free-icon = Gluten Free

gluten-free-icon Gluten free pasta add $2.00,  Gluten free pizza add $4.50

Executive Chef – Mitchell Lamb

**Menu descriptions do not include every ingredient, please inform your server of any food allergies or dietary restrictions.