Fine Dining Menu


First Course

*Amuse:  Smoked Salmon Vol-au-vent - Crispy puff pastry cups filled with a creamy smoked salmon mousse and topped with dill, are a welcome offering from the Chef's de Cuisine.  



Second Course

*Appetizer: Cranberry Goat Cheese and Prosciutto Crostini - Thinly sliced and toasted baguette topped with a creamy cranberry goat cheese and prosciutto de Parma.   


Third Course

*Soup du Jour:  Ask your Server for today’s soup. 


Fourth Course

*Bistro Salad: A tossed blend of fresh chopped Kale, Brussels sprouts, Napa & Red cabbages and Radicchio. Topped with thinly sliced watermelon radishes, cherry tomatoes and toasted Sriracha sunflower seeds.  

(Choice of Dressing, all house made: Blue Cheese, Ranch, Balsamic Vinaigrette, Dijon Honey Mustard or Oil and Vinegar)


Entrée Selections


* Ratatouille:  Baked layers of fresh and thinly sliced zucchini, yellow squash, tomatoes and eggplant. Lightly seasoned and baked, finished with a roasted red pepper and garlic sauce and served over a bed of sautéed spinach. Garnished with shaved parmesan cheese.   

Two Course 28                        Six Course 43.5


*Chicken Florentine:  Tender chicken breast stuffed with spinach and ricotta cheese, topped with a light lemon cream sauce and baked. Served alongside roasted potatoes and grilled broccolini.  

Two Course 32.8                     Six Course 49


*Beef Short Ribs: Boneless beef short ribs, braised for hours in a rich beef demi and fresh herbs. Served over creamy garlic mashed potatoes and finished with a savory veal sauce with grilled broccolini.  Garnished with shaved parmesan cheese. 

Two Course 33.75                   Six Course 50.50


*Osso Buco Milanese:   Veal shank slowly roasted with fresh herbs and vegetables in a Marsala wine. Served over a bed of creamy risotto and topped with a light and fresh tomato Pomodoro sauce and grilled broccolini. Garnished with shaved parmesan cheese.

Two Course 37.5                     Six Course 54.25


*Carbonara:  Chopped pork pancetta sautéed with minced garlic and red onions, and tossed with tender buccatini pasta in a rich egg and parmesan cheese sauce. Served with grilled broccolini and garnished with shaved parmesan cheese.

Two Course 32                        Six Course 48.75


*Scallops Provencal:  Four fresh U10 scallops pan seared in butter with minced onion and light garlic, finished with white wine and served over creamy risotto alongside grilled broccolini. Garnished with shaved parmesan cheese.

Two Course 35.50                   Six Course 52.50



Ask your server for the weekly six course dessert offering, or substitute a choice from the dessert menu for an additional $3.






Gluten Free Available (Additional $2.00 for pastas and bread)

Please let your server know about any food allergies, not all ingredients are listed on item descriptions.


* Asterisked items are served raw or undercooked; contain or may contain raw or undercooked ingredients; or may be requested undercooked; or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.