Menu

 

The Chef’s Table    

Appetizers   

Bruschetta 8  

Toasted Focaccia Served Classic Italian Style with Vine Ripened Tomatoes, Onion, Olive Oil and Italian Herbs and Spices   

 

  
Gorgonzola Escargot 10 

 

Escargot Sautéed with Fresh Garlic, Mushrooms and Onions in a Gorgonzola Cream Sauce    

  
Coconut Shrimp 10 

 

Fresh Shrimp Lightly Battered with Coconut and Fried Served with a Sweet Thai Chilli Sauce    

  
Stuffed Mushrooms 10 

 

Large Mushroom Caps Stuffed with Bacon, Artichoke Hearts, Roasted Red Peppers, Asiago, Parmesan and   

Cream Cheese Drizzled with Garlic Butter    

Brie Cheese 12  

 

Brie Cheese Wrapped in a Flaky Philo Pastry Topped with our Fresh Blueberry and Red Wine Reduction  

Served with Crostinis 

  

 

Soup & Salads 
 

 

 

Lobster Bisque 7 

 

Fresh, Homemade Cognac Lobster Bisque   

Greek Salad Sm. 6 Lg. 8  

 

Lettuce, Tomatoes, Cucumbers, Onions, Feta Cheese and Black Olives Tossed in a Herbed Vinaigrette   

The Chef’s Table Spinach Salad Sm. 8 Lg. 10 

 

A Bed of Baby Spinach, Egg, Red Onion, Bacon and Pine Nuts with a Honey Dijon Dressing     

Caprese Salad 10 

 

Vine Ripened Tomatoes With Fresh Mozzarella Drizzled With Olive Oil and Fresh Basil    

Pastas

 (With your Choice of Soup or Salad) 

Chef’s Primavera 20 

 

Linguini Tossed with Sautéed Onions, Roasted Red Peppers, Artichoke Hearts in a Sun-Dried Tomato Reduction      

Crab and Shrimp Gnocchi 24 

 

Potato Dumplings Tossed with Sautéed Shrimp and Crab in a Gorgonzola Cream Sauce      

Penne alla Vodka 21 

 

Penne Tossed with Sautéed Pancetta, Peppers and Fresh Chives in a Vodka Blush Sauce    

 

  

Beef and Mushroom Risotto 23  

 

Arborio Rice Finished with Pan Seared Tenderloin Tips and Sautéed Mushrooms in a Beef Reduction   

Entrees 

 

(Served with Oven Roasted Potatoes and Grilled Vegetables with Your Choice of Soup or Salad) 

  

Grilled Maple Glazed Salmon 25  

 

A Salmon Filet Topped with a Slightly Sweet Maple Glaze   

Blackened Mahi Mahi 24 

 

Blackened Mahi Mahi Topped with a Fresh Homemade Guacamole   

Dry Aged AAA Ribeye 29  

 

A 10oz. Ribeye Steak Charbroiled to Perfection and Served Au Jus   

10oz New York Strip Steak 25 

 

AAA Centre Cut Strip Loin Charbroiled to Perfection Served au Jus   

Veal Siciliana 27  

 

Grilled Veal Scaloppini Served with a Light Mushroom Sage Cream Sauce Over a Bed of Risotto   

Chicken Parmesan 21 

 

Breaded Chicken Breast Topped with a Hearty Tomato Sauce and Melted Cheese Served with Pasta   

Veal Parmesan 21  

 

Breaded Veal Cutlet Topped with Tomato Sauce and Melted Cheese Served with Pasta   

Brie and Berry Stuffed Chicken 24 

 Boneless Chicken Breast Stuffed with Brie Cheese and Fresh Blueberries Topped with our Honey Bourbon Glaze   

Pork Loin Chop 24 

 

A Grilled Pork Loin Chop Topped With Cinnamon Brandied Apples  　  

The Chef’s Mood 39 

  

Whatever Mike’s Little Heart Desires!!!   

A Creative Four Course Meal (Appetizer, Salad, Entrée and Dessert)   

Every Meal will be Unique and Prepared Fresh According to Your Tastes!   

Enjoy!  

The Perfect Ending 

  

Enjoy a Specialty Coffee and One of Our Delicious Desserts　  　  

All Menu Items Subject to All Applicable Taxes