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Mushroom, spinach, and onion with tomato sauce.
With sauteed seasonal vegetables, rice, and tomoato butter sauce.
With lemon butter sauce.
Spinach fettucini tossed in extra virgin olive oil, lemon juice, basil, tomato, artichoke hearts, and goat cheese.
With sun-dried tomato, olives, basil, scallions in a light garlic, and parmesan cream.
Sautéed chicken breast and leg with apricot, lemon preserve, olives, and toasted almond served with French fries.
Fresh thyme, cream, and parmesan.
Served over herb creamy polenta, wilted spinach, and citrus beurre-blanc.
Pan-seared carolina trout, served with pelau rice, broccoli rabe, cilantro mint chutney, and apple sauce. (Contains nuts)
Aged angus beef served with crisp brussels sprout tossed with truffle oil, parmesan cheese, extra virgin olive oil, mashed potatoes, and mild garlic pinot noir thyme sauce.
Grilled filet mignon topped with blue cheese, served with broccoli rabe, potato au gratin, and bourbon mushroom demi glaze.