Winter Dinner Menu


First Course


Soup of the evening          9.25


Spicy squid with diced ham and kidney bean risotto in a sweet chipotle chili vinaigrette          13.95


Duck dumplings with nappa cabbage, shiitake mushrooms and sweet peas in a roasted garlic vinaigrette       13.95   


Potato gnocchi with fresh sage, diced ham, toasted pine nuts, and button mushrooms in a roasted shallot and sherry wine vinegar reduction         13.95


Wild mushroom risotto in a black truffle vinaigrette with parmesan cheese           15.95


Lobster ravioli with a spinach risotto in a lemon garlic vinaigrette           17.95


Grilled chicken sausage with black barley, diced ham and button mushrooms in an

 apple cider and honey vinaigrette with fresh goat cheese      13.95


Grilled seafood sausage with angel hair pasta and spinach topped with creamy shrimp         15.95


Asian chicken meatballs with brown basmati rice, toasted almonds and napppa cabbage in a soy peanut ginger sauce          13.95


Crisp vegetable spring rolls with sautéed spinach and nappa cabbage in a sweet chili sauce       12.95




Seasonal greens tossed with julienne Belgian endive, sliced red onions and diced tomatoes in a balsamic herb vinaigrette          8.95


Arugula with crisp duck confit in creamy lemon garlic vinaigrette with parmesan cheese and garlic herb croutons         10.95


Spinach with roasted red and yellow peppers, oil cured black olives and fresh goat cheese in a roasted pepper

and balsamic vinaigrette with red onion crisps          10.95


Arugula with sundried cherry tomatoes, goat cheese and crisp bacon in a balsamic herb vinaigrette              13.95


Romaine with toasted walnuts, orange confit, diced apples, and sundried cranberries in an apple cider honey vinaigrette         13.95




Lighty battered chicken breast with melted jack cheese, potato gnocchi, sage, crisp bacon and sweet peas in a caramelized onion and madeira wine demi glace           27.95


Sautéed sliced soy and honey glazed Long Island duck breast with whipped potatoes, snow peas, orange confit, cilantro and napa cabbage in a sweet Vidalia onion and ginger vinaigrette         33.95


Grilled pork medallions with whipped potatoes, braised red cabbage, bacon and caramelized

onions in a black currant demi glace            29.95


Grilled beef tenderloin medallions with roasted potatoes, broccoli, caramelized onions and button mushrooms in a red wine shallot demi glace with red onion crisps              39.95


Grilled NY strip steak with whipped potatoes, nappa cabbage, button mushrooms and sweet peas in a whole grain mustard demi glace with red onion crisps          39.95


Sautéed sea scallops with linguine, sundried cherry tomatoes, crisp bacon, sweet peas and spinach in a tomato coulis         39.95


Sautéed salmon with Israeli cous cous, sweet peas, toasted almonds, gold and black raisins, and cilantro with ginger oil              33.95


Pan seared tuna with cracked black pepper, whipped potatoes, grilled portabella mushrooms and sweet peas in a black truffle vinaigrette      37.95


Fresh whole wheat fettuccine with spinach toasted walnuts, and cherry brandy infused sun dried cherries in a Vidalia onion and ginger vinaigrette with goat cheese              21.95


Fresh fettuccine with broccoli, golden and black raisins and toasted pecans in

a roasted garlic vinaigrette         21.95


Chef’s daily vegetarian creation            26.95


**Please refrain from using cell phones in the dining rooms**

**18% Gratuity will be added to tables of 5 or more**