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Grilled-crusted Sourdough bread topped with tomatoes, fresh basil, garlic, extra virgin olive oil, aged balsamic reduction, and generously sprinkled with parmesan cheese.
Steamed Manila clams and green lip mussels in a garlic saffron butter white wine sauce served with garlic croutons.
Calamari seasoned and then fried, served with parsley and chipotle aioli sauce.
With a sweet chili lime garlic glaze and carrot salad with champagne vinaigrette.
Sashimi grade Hawaiian tuna delicately sliced in a sweet soy ginger sauce with wasabi crème fraiche, served on won ton chips.
Lightly glazed Portobello mushroom in extra virgin olive oil and garlic, topped with crumbled blue cheese.
With red hot Scotch bonnet chili sauce and ranch dressing.
Cubed Big eye tuna marinated in soy, ginger, scallion, sesame oil and toasted macadamia nuts, served with taro chips and wakame salad.
Crispy fried green beans served with lemon basil aoli.
Crisp romaine lettuce sprinkled with parmesan cheese and croutons, tossed in a creamy Caesar dressing and topped with roasted garlic.
Egg custard with gruyere cheese, apple wood bacon and caramelized onions, served with baby green salad and raspberry vinaigrette.
Mixed greens, grilled chicken, tomatoes, crumbled feta cheese, parmesan, tossed in aged white balsamic vinaigrette topped with roasted pine nuts.
Organic greens, candied pecans, dried bing cherries, tossed in white balsamic vinaigrette.
Crisp iceberg wedge lettuce with a Stella blue cheese chive dressing, candied walnuts and diced Roma tomatoes.
Tiger prawns, crab meat, bacon, egg, blue cheese, tomatoes, cabbage and iceberg lettuce, tossed in caper cream dressing served on a crunchy flat tortilla shell.
Honey roasted pear with organic greens, drizzled with a raspberry champagne vinaigrette topped with candied walnuts and crumbled blue cheese.
Shaved fennel, boiled egg, pear tomatoes, feta cheese, and bacon served with a sweet chili dressing.
Grilled salmon with slices of green apple, red onion, Tomatoes, lettuce and lemon aioli on a toasted ciabatta bread, served with fries and salad.
Roasted peppers, melted cheese, mayo, and crisp lettuce tomatoes on a soft ciabatta roll Served with fries and salad.
Grilled rib eye steak with peppers and onion on toasted ciabatta roll served with fries and salad.
Melted cheese on Sourdough bread served with tomato bisque soup and salad.
Turkey breast with avocado, bacon crisp lettuce, tomatoes, mayo on whole wheat bread, served with fries and salad.
Kobe beef patty with Russian dressing, crisp lettuce, tomatoes and caramelized onions Served with fries and salad.
Crispy chicken, ranch dressing, house made buffalo sauce, cheddar cheese, lettuce, and tomatoes on a burger bun, served with fries and salad.
Roasted portobello mushroom, fire roasted peppers, melted cheese, lettuce, tomatoes, and mayo on sourdough bread served with fires and salad.
Grilled angus patty with portobello mushroom, onions, lettuce, and tomatoes on buttered bun, served with fries and salad.
Grilled angus patty with Stella blue cheese and apple wood smoked bacon, onion, lettuce, and tomatoes on buttered bun, served with fries and salad.
Linguini and Manila clams sautéed in garlic and fresh parsley in a white wine and garlic sauce. Also available in red sauce or Alfredo sauce.
Penne served with grilled chicken sautéed in fresh garlic, trio peppers, sun dried tomatoes, and mushrooms in a light Alfredo sauce. Also available in red sauce.
Linguini served with fresh garlic, clams, mussels, and shrimp, in a spicy tomato sauce.
Spaghetti served in a light cream sauce with Apple wood bacon, peas and sautéed fresh button mushrooms.
Spaghetti served in marinara sauce with meatballs.
Angel hair pasta served with sautéed tiger prawns, vine ripe tomatoes, fresh garlic, capers, and fresh basil
Bay scallops, apple wood bacon, mushrooms, edamame, tomatoes and asiago cheese.
Mushroom ravioli served with fresh button mushroom in a gorgonzola cheese Alfredo sauce.
Al dente linguine served with fresh Pesto sauce, vine ripened tomatoes and topped with roasted pine nuts.
Sun dried tomatoes and mixed vegetables sautéed in garlic served with linguine and parmesan cheese.
Sautéed chicken breast in a garlic lemon butter caper sauce, served with oven roasted potatoes and sautéed vegetables.
10 oz Grilled rib eye steak with green pepper corn sauce served with roasted potatoes and mix vegetables.
Char-grilled Atlantic salmon served with baby bokchoy shiitake mushrooms and sticky rice.
Marinated in a soy ginger garlic marinade, grilled to perfection, and then wrapped around sticky white rice topped with deep fried beets and scallions.
Pan seared skirt steak with a red wine shallot sauce and shoe string potatoes.
With a demi glaze sauce, gremolata, and served with trio pepper risotto.
Pan seared blackened mahi mahi served with sweet mango relish and wilted greens.
Pan seared petrale sole served with hazelnut brown butter sauce roasted potatoes leeks and pear tomatoes.
Kobe beef patty served with Russian dressing, caramelized onions, lettuce and tomatoes, served with fries.
Braised arborio rice with sSaffron, seasonal vegetable and shaved asiago cheese.
Sautéed chicken breast in a Marsala wine mushroom sauce, served with oven roasted potatoes and sautéed vegetable.