Dinner Menu
appetizers
Fried Calamari
14
Rings flour, corn crusted and dipped fried. Served with marinara & Aioli Sauces.
15
Shrimp Ajo
Large Shrimps sautéed with garlic in lemon juice, butter, and white wine sauce.
12
Mussels Mariniere
Fresh PEI mussels sautéed in white wine, lemon juice, butter and capers.
14
Merguez
Lamb sausage grilled with white beans in zesty Harrisa-tomato, red wine sauce.
10
Caesar Salad
Chopped crispy romaine heart, croutons, parmesan cheese and caesar dressing.
13
Avocado Salad
Ripe avocado over mixed greens in balsamic glaze, feta and pico de gallo salsa.
pastas
29
Seafood Linguini
Diver scallops, large shrimp, calamari, PEI mussels in creamy tomato sauce.
26
Chicken Piccata Capellini
Breast sautéed with lemon-butter-caper sauce. Served with Angel hair marinara.
28
Beef Bourguignon Pappardelle
Tenderloin & roots vegetables. Braised in red wine. Served on top of flat Italian noodles.
26
Lobster Ravioli Pernod
Lobster Raviolis, shrimp, peas, corn in star anise creamy tomato sauce.
Duck Breast with Mushroom Risotto
35
20
Mushroom Ravioli
Tossed with mushrooms and baby spinach in brandy cream sauce.
entrées
27
Salmon over Caesar
Grilled Atlantic salmon filet over crispy romaine heart, croutons, parmesan cheese, house made caesar dressing.
22
Southwestern Chicken Salad
Tossed with black beans, sweet corn, red onion, sweet peppers, and romaine heart, honey mustard dressing.
20
Blackened Tilapia
Cajun seasoned, with potato-vegetables hash. Beurre blanc sauce.
27
Flounder Francaise
Flour-egg dipped fillet, lemon butter sautéed. vegetables and potatoes.
29
Salmon Almond
Almond crusted fillet, sautéed. Vegetables and potatoes. Mustard Cream Sauce
37
Blackened Scallops
Pan seared diver scallops in cajun spice, served over chopped shrimp paella style saffron infused in arborio rice tossed with tricolor peppers and green peas, beurre blanc sauce.
29
Lamb Shank Risotto
Red wine and roots vegetables braised. With vegetables in Italian arborio rice risotto. Garlic Rosemary jus.
37
Filet Mignon Au Poivre Frites
8oz beef tenderloin, cracked black pepper crusted, with steak french fries. Diane brandy cream sauce.
Maple Leaf farm duck breast. Crispy pan-roasted skin, served with mushroom tossed in arborio rice, topped with berries red wine sauce reduction.