ENTRÉES
CHICKEN
- Citrus BraisedGrilled breast of chicken simmered with lemons, onions, garlic and garnished with zesty orange slices.
- Chicken ForestiereChicken breast sauteed with an assortment of domestic and wild mushrooms, fresh garlic and thyme.
- Lemon GreekChicken breast marinated in crushed garlic, lemon zest and oregano leaves and topped with lemon vinaigrette.
- Monterey StuffedFree range chicken breasts stuffed with baby spinach, baby artichokes, sauteed onions, Swiss cheese and topped with a light champagne sauce.
- PicattaTender chicken breast simmered with white wine, lemon juice and capers.
- Roasted Chicken and Porcini MushroomsChicken breasts stuffed with sage, proscuitto and Porcini mushrooms served with dry sherry infused natural jus.
- Rosemary LemonGrilled chicken breast marinated with rosemary, lemon and garlic.
BEEF
- Angus Beef FiletCenter cut tenderloin pan roasted and served with green peppercorn and port reduction.
- Certified Angus Tri TipThis tender cut is marinated in red wine and fresh herbs then seared and slow roasted.
- ChateaubriandThick cut center top sirloin pan roasted and served with traditional Bearnaise sauce.
- Grilled Tri TipHerb rubbed certified Angus tri tip topped with mushroom demi glaze.
PORK
- Double Cut Pork ChopNiman Ranch pork chop thick cut, grilled and served with Zinfandel Bing cherry sauce.
- Pancetta Wrapped TenderloinPork tenderloin wrapped with pancetta, seared and slow roasted served with blackberry balsamic sauce.
FISH
- Braised HalibutFresh Alaskan halibut slow braised in white wine and shallots topped with basil sun dried tomato vinaigrette.
- Grilled SwordfishFresh swordfish marinated in white wine, fennel seed and fresh dill served with dill caper butter.
- Herb Crusted Sea BassFilet of sea bass crusted with herbs and pan roasted served with saffron tomato coulis.
- Honey Dijon SalmonHoney, dijon and panko crusted salmon filet served with lemongrass beurre blanc.
- Stuffed Petrale SolePetrale sole stuffed with bay scallops, shrimp and topped with a rich Mornay sauce of gruyere and parmesan.
VEGETARIAN
- "Dream" GaletteRoasted portobellos, eggplant, zucchini, spinach and fennel layered with Parmesan on a polenta cake topped with a sweet red pepper tomato coulis.
- Eggplant ParmesanBreaded and baked tender eggplant slices topped with plum tomato sauce, melted provolone and Parmesan cheese.
- Wild Mushroom and Gruyere TartA blend of wild mushrooms, gruyere cheese, fresh thyme, scallions, wild rice and a touch of cream baked in a flaky puff pastry crust served with a red pepper coulis.
PASTA
- Farfalle with Sweet PeppersAl dente bow tie pasta tossed in a creamy sweet pepper sauce perfumed with fresh basil.
- Farmer’s Market Vegetable LasagnaTraditional Italian style lasagna with layered pasta, fresh seasonal vegetables, homemade tomato sauce, ricotta, mozzarella and Parmesan cheese.
- Gourmet Mac and CheeseMostaccioli tossed with bacon, caramelized onions, smoked Wisconsin cheddar, topped with sourdough bread crumb crust and baked until golden brown.
- Pasta PrimaveraBowtie pasta and crisp seasonal vegetables tossed in a light lemon herb cream.
- Pasta StationChoice of pasta served with one of our homemade sauces: alfredo, basil cream, marinara, or meat.
- Spinach and Feta Stuffed ShellsPasta shells filled with spinach, herbed ricotta, Parmesan and feta cheese baked in a light marinara sauce.
- Traditional LasagnaTraditional Italian style lasagna with layered pasta, beef, veal or pork, homemade tomato sauce, ricotta, mozzarella and Parmesan cheese.