Dinner Menu

Roasted red pepper, edamame, crispy wontons

Pecan encrusted brie, crostinis, blueberry lemon compote

Zucchini filled with spiced rice, black beans, roasted corn, red peppers, onion

Ahi tuna, avocado, lemon juice, ginger, green onions, crispy wontons,

spicy aioli, cilantro twisted olive oil

Two crab cakes served over arcadian greens, avocado, tomato, crab louie sauce

Tender lobster, sweet and spicy cream cheese sauce, crispy wontons

Chef's selection of meats and artisan cheeses

Turkey meatballs infused with finely shredded celery and carrots,

tossed in wing sauce with blue cheese seasoning

Three ground ribeye-filet burgers, smoked gouda cheese, marinated slaw,

mini pretzel buns

Chef's homemade creation
Cup - 3 | Bowl - 5

Stewed tomatoes infused with fresh basil

Cup - 3   l  Bowl - 5

Fresh herb-lettuce mix, shaved onion, cucumbers, carrots, tomatoes,

shaved parmesan cheese

Romaine, kale, herb croutons, shaved parmesan, tossed in caesar dressing

Iceburg lettuce, crumbled bacon, blue cheese crumbles, tomatoes,                       shaved red onions, blue cheese vinaigrette

Kale, quinoa, goat cheese, fresh berries, carrots, tossed in pomegranate vinaigrette

Arugula, cinnamon-sugar pecans, cheddar cheese, craisins, poached pears,

chablis vinaigrette

Sesame shrimp, edamame, green onion, pickled carrots, toasted almonds,

bibb lettuce, wontons, thai-lemongrass balsamic

Vegetable "pasta" tossed with baby spinach, craisins and

caramelized shallot-maple cream, finished with parmesan and crispy shallots

Grilled chicken breast topped with marinated plum tomatoes and shaved parmesan cheese. Served with sauteed arugula, parmesan polenta and spicy tomato sauce.

Crispy chicken served with coconut-infused sweet potatoes,

hot & sweet brussels sprouts and plum tonkatsu sauce

Linguini, fresh basil, mozzarella, cherry tomatoes, garlic,

topped with grilled chicken and zinfandel butter sauce

Grilled ahi tuna with maple-pommery mustard sauce.

Served with wilted baby spinach and cauliflower mash.

Grilled salmon with a honey-chipotle glaze.

Served with whipped yukon gold potatoes and asparagus.

Stewed with edamame, tomatoes and pearl onions.

Served with cheesy grits and bacon jam. 

Linguini, fresh basil, mozzarella, cherry tomatoes and garlic

tossed in a zinfandel butter sauce, topped with blackened shrimp

Sautéed shrimp, crab, and scallops tossed with linguini

in a sun-dried tomato pesto sauce with wilted spinach, shaved parmesan

Grilled boneless pork with whipped yukon gold potatoes,

braised red cabbage and apple cider sweet & sour sauce

Curry rubbed lamb chops accompanied by a mint yogurt sauce.

Served with dijon roasted carrots and rosemary roasted potatoes.

Center cut 8 oz Certified Angus Beef filet accompanied by a shitake mushroom marinade tomato cream sauce. Served with whipped yukon gold potatoes and asparagus.

12oz ribeye accompanied by a cheddar-horseradish sauce.

Served with cauliflower mash and broccolini.

Slow cooked 12oz prime rib accompanied by herb au jus and cheddar horseradish sauce. Served with yukon gold whipped potatoes and roasted carrots with leeks.

Your server will be happy to tell you about today's special.
Market Price

BBQ glazed ground ribeye-filet meatloaf wrapped in bacon. 

Served with whipped yukon gold potatoes and broccolini.