1- Lemon-Pepper Tilapia
Sautéed Tilapia Fillet over Wilted Spinach, Grape Tomatoes and Potatoes.  Beurre Blanc Sauce. 19.95
Wine: Chardonnay, Macon-Lugny, “Les Charmes” Bourgogne, 2005. 6.50
2- Grilled Salmon with Gnocchi
Grilled Salmon Fillet over Artichoke Hearts and Gnocchi with House-Made Pesto Sauce. 23.95
Wine: Piedirosso Dei Campi Flegrei, Grotta del Sole, Italy, 2005. 8.50
3- Pan-Seared Tuna Steak
Pan-Seared Yellowfin Tuna Steak with Sesame Seeds. Hearts of Palm, Asparagus, and Feta Cheese. Wasabi Tiriyaki Glaze. 26.95
Wine: Chianti, Toscolo, Tuscany, Italy, 2005. 6.50
4- Crab Cake
Pan-Seared Crab Cake over Mushroom Ravioli.Red Cabbage and Leek Melange. Pepper Coulis. 26.95
Wine: Viognier, Jewel Collection, California, 2005. 6.505
5- Roasted Duck Breast
Maple Leaf Duck Breast over Sweet Potatoes and Ginger Puree, and Arugula Mushroom Melange. Lingonberry Red Wine Sauce. 19.95
Wine: Montepulciano d’Abruzzo, Farnese, Farneto Valley, Italy, 2004. 6.50
6- Roasted Rack of Lamb
Pan-Seared Rack of Lamb. With Asparagus, Portabello Mushroom, and Potatoes. Red Wine Garlic and Rosemary Sauce. 25.95
Wine: Carmenere Reserve, Miguel Torres, Santa Digna, Chile, 2005. 7.50
7- Lamb Shank
Red Wine Braised Lamb Shank Served with Mushroom Polenta and Spinach.
Lamb Broth Red Wine Sauce. 21.95
Wine: Sangre de Toro (Granacha, Carinena), Torres, Catalunya, Spain, 2005. 5.95
8- Shrimp & Scallops Linguini
Sautéed Jumbo Shrimp and Diver Scallops over Linguini Pasta.
Olive Oil, Garlic, and White Wine Sauce. 26.95
Wine: Pinot Grigio, Leo Hellinger, burgenland, Austria, 2006. 7.50
9- Lobster Ravioli
Rock Shrimp, Sweet Corn. Beurre Blanc Pernod Sauce. 24.95
Wine: Folie a Deux, Menage a Trois (Moscato, Chardonnay, Chenin Blanc), CA, 05. 7.50