Dinner

Creamy three-cheese and spinach risotto balls, panko-crusted and lightly fried, served over marinara sauce with a pesto drizzle and pecorino Romano cheese.

Focaccia bread topped with fresh shredded pecorino Romano cheese, tomatoes, black olives, onions, roasted peppers, basil, and balsamic glaze.

Lightly fried calamari tossed with sautéed mushrooms, banana peppers, and garlic.

Caramelized on the outside, crunchy on the inside, dusted with fresh pecorino Romano cheese and bacon.

Chicken tenderloins lightly breaded and fried, tossed in house-made buffalo sauce, served with gorgonzola cheese.

Two homemade meatballs in marinara sauce, topped with cheese, served with garlic bread.

Lightly fried Gulf shrimp tossed with julienned vegetables, sautéed with a sweet and spicy Asian sauce over fresh spinach, topped with scallions.

Spinach pies (spanakopita), sliced feta cheese, hummus, tzatziki, cherry tomatoes, English cucumbers, and Kalamata olives.

Sea-fresh mussels sautéed in butter and garlic with shallots and fresh tomatoes, finished with white wine and lemon, served with garlic bread.

Homemade meatballs sliced and topped with mozzarella cheese and marinara sauce on a flatbread-style pizza.

Grilled Cajun steak tips on a bed of spring mix and iceberg with carrots, tomatoes, crispy bacon bits, red onions, gorgonzola crumbles, and fresh avocado slices with homemade gorgonzola dressing.

Imported Italian pasta topped with homemade meatballs and homemade marinara sauce.

Lightly breaded chicken breast pan-fried in olive oil, topped with melted cheese and homemade marinara sauce, served over penne pasta.

Lightly breaded chicken and eggplant parmesan with a meatball, topped with melted cheese and homemade marinara sauce, served over penne pasta.

Penne in a gorgonzola cream sauce with sun-dried tomatoes, garlic, and seasonings.

Linguini in a rich Romano cream sauce with fresh garlic and seasonings, dusted with pecorino Romano cheese.

Chicken tenderloins sautéed with fresh broccoli in a rich garlic sauce served over penne pasta.

Fresh chicken tenders sautéed with sliced mushrooms, fresh garlic, and seasonings finished with Marsala wine over linguini pasta.

Crispy panko-crusted chicken breast topped with fresh julienned vegetables sautéed with a house-made sweet and spicy Asian sauce, served over rice noodles with scallions.

Penne in a creamy vodka sauce with garlic and Italian seasoning.

Braised boneless short rib of beef served over mushroom risotto, finished with pecorino Romano cheese and a light cream drizzle with red wine reduction.

Trio of petite bistro steaks lightly seasoned and char-grilled, topped with grilled shrimp and drizzled with scampi butter sauce, served with potato and vegetable.

12-oz char-grilled sirloin with savory roasted garlic and herb butter, served with choice of potato and vegetable.

Three-quarters of a pound of char-grilled marinated tips served with potato and vegetable.

Lightly seasoned and char-grilled chicken breast is served over a roasted plum tomato and basil risotto, finished with a dusting of fresh pecorino romano cheese.

Three warm flour tortillas filled with barbecued pulled pork, red and white cabbage tossed with lime vinaigrette, drizzled with sriracha mayo, served with jalapeño relish and hand-cut French fries.

Boneless marinated pork chops char-grilled with homemade Canadian honey-garlic sauce, served with potato and vegetable.

Shaved corned beef, sauerkraut, Russian dressing, and melted Swiss cheese are served on sourdough bread with hand-cut French fries and coleslaw.

Half-pound Angus burger, topped with American cheese, bacon, lettuce, tomato, raw red onion, and pickles, served on a grilled brioche bun with hand-cut French fries.

Fresh char-grilled filet of salmon (plain, Cajun, or balsamic glaze) served with potato and vegetable.

Aquanor fresh Atlantic haddock baked in white wine and butter, lightly crumbed, served with potato and vegetable.

Gulf shrimp sautéed with garlic, artichokes, spinach, and roasted peppers finished with white wine and fresh lemon, served over linguini pasta.

Fresh filet of haddock deep-fried and served with hand-cut French fries, coleslaw, and tartar sauce.

Lightly seasoned grilled salmon over puréed roasted red pepper and basil risotto, drizzled with homemade lemon aioli.

Large shrimp and haddock sautéed in white wine with fresh mussels, garlic, tomatoes, shallots, and crushed red pepper, served over linguini topped with lemon and scallions.

Made with sweet custard and a hint of vanilla, drizzled with caramel sauce and served with whipped cream.

A sinfully rich warm chocolate mini bundt cake topped with whipped cream and chocolate sauce.

Traditional vanilla crème brûlée caramelized with brown sugar and topped with crushed candied pecans. (Not available for takeout)

Homemade mousse made with melted chocolate and ricotta cheese, served with whipped cream.

A creamy pie made with fresh limes served in a graham cracker crust with whipped cream.