entrees

  • Duck Breast pan seared and served with a pomegranate-cherry port wine reduction-30

  • Grilled 8 oz Beef Tenderloin with smoked bleu cheese and Cabernet Sauvignon wine reduction-48

  • Grilled 14 oz Creekstone Ribeye with crimini mushrooms and roasted garlic demi glace - 46

  • Pan seared Chilean Sea Bass with a roasted tomato butter sauce-44

  • Pan seared Sea Scallops with grilled oyster mushrooms, white wine, lemon and butter-38

  • Fresh Fish selection served with your choice of Romesco or saffron butter sauce-38

  • Stuffed Chicken breast with spinach, crab, bacon and mushrooms, breaded and fried, served with Boursin cheese cream sauce-30

  • Pork Tenderloin topped with Italian sausage, onions, green bell pepper and Portobello in tomato sauce-26

  • Pan Roasted All Natural Chicken with white wine, herbs, garlic & lemon marinade, pan jus sauce-24

  • Seared steak with portobello mushrooms, roasted tomatoes, basil pesto cream sauce fettuccini-24