Chefs Daily Features
Idaho red ruby trout grilled & served on a cedar plank, served with jumbo asparagus & baby potatoes.
Shrimp, scallops & artichoke hearts in a light seafood cream sauce, served over a bed of fettuccine pasta, topped with roasted garlic & white wine sauteed spinach.
Bone-in, slow roasted veal shank smothered in a nero d’avola red wine reduction sauce, served with roasted potatoes & vegetables on the side
Pan-seared wild jumbo crab in hand crafted crab cakes served over a bed of arugula & fresh strawberries & drizzled in Aioli Sauce.
Four Jumbo Shrimp wrapped with Prosciutto, baked with Amaretto Glaze Sauce & a touch of Brown sugar. Served with Roasted Red Peppers, Kalamata Olives & Garlic.
Ask your server about sizes & flavors