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Sesame Ahi with ginger, seaweed and wasabi. Grilled tenderloin with caramelized onions. Blackened scallop with basil aioli. |
Organic greens and seasonal vegetables. Served with potatoe wedges and house dressing. |
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Toasted ciabiatta bread with goat cheese and olive tapanade, topped with fresh tomatoes and basil.
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Best of both worlds. |
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Served on a jumbo hoagie roll with remolaude sauce.
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10 Ounces of choice beef ground fresh daily.
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Bakers dozen, Chef's caramelized glaze.
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Breast of chicken with prochutto ham and gruyere.
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Iceberg lettuce, blue cheese dressing, bacon, red onion, tomato, and candied walnuts. |
Sesame crusted, seared medium rare served atop seaweed salad, accompanied by wasabi, ginger, siracha, and soy sauce. |
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