our entrees

blue ribeye

Seared 10 oz. Ribeye steak topped with crumbled blue cheese served with smashed red potatoes and seasonal vegetables


Prawns, clams, mussels and scallops gently braised in a rich, tangy tomato broth with fennel

chicken marsala

Tender chicken breast cutlet lightly floured and sautéed with shallots, garlic, mushrooms, Marsala wine and butter served over pasta with seasonal fresh vegetables

pan seared sea scallops

served atop wild mushroom risotto

lamb chop mostarda

Stone ground mustard crusted lamb chops with cranberry chianti sauce rosemary smashed potatoes and fresh vegetable

pork shank

Slow Braised, spiced rubbed pork shank served over creamy polenta and braised kale