Tasmanian sweet crab sauteed with grape tomatoes, asparagus, and julienne carrots in a light vodka, asiago cream sauce. Tossed with house made linguine and topped with fresh cut scallions. 25.75
An eight ounce halibut fillet, fresh when in season, lightly breaded with Japanese panko and roasted in the oven. The fish is topped with lemon-caper buerre blanc and served over a bed of organic basmati rice with fresh vegetables. 28.75
Fresh Atlantic salmon dressed with an apricot and ginger glaze and roasted to temperature We serve it with sauteed vegetables and organic basmati rice and top it with a lemon-scallion beurre blanc. 23.75
Whole baby clams, sweet butter, olive oil, white wine and Italian herbs make up this somewhat spicy hot clam sauce served over linguine and garnished with diced tomato. 18.75
Large sea scallops, large Black Tiger shrimp, Italian wine cured bacon and seasonal vegetables sauteed in a light fennel cream sauce and served on a bed of linguine. 24.75
Six large Black Tiger shrimp sauteed in garlic-lemon butter with fresh tomatoes, garlic and fresh basil then served over fresh linguine tossed with the sauce. 23.75
Fourteen ounce fresh choice grade ribeye rubbed with black pepper, grilled, and topped with sauteed mushroom, onion, and gorgonzola compound butter. Served with roasted garlic mashed potatoes. 28.75
Eight ounce fresh beef tenderloin wrapped in bacon and grilled. Served with fresh button mushrooms sauteed in rosemary garlic butter and roasted garlic mashed potatoes. 27.75
