served open face with roasted garlic puree, parmesan, mozzarella and provolone cheese, fresh tomatoes and onions in a garlic olive oil sauce.
mixed greens, sliced red onion, hard boiled eggs, sundried tomatoes, and grilled steak served with a house made creamy parmesan ranch dressing.
spaghetti tossed with spinach and white onion in a fresh tarragon tomato cream sauce topped with pan seared fresh sea scallops.
boneless breast of breaded chicken topped with a marsala wine sauce and fresh mushrooms.
a 6 ounce filet medallion accompanied by rosemary roasted potatoes and grilled asparagus. then finished in a house made pinot noir demi glace.
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