Scallops, shrimp and crab in a white wine tomato cream sauce, au gratin.
Shrimp in a spicy curry sauce with crostini.
Fresh diced tomatoes with basil and a hint of garlic served on toasted crosini.
Spinach with assorted cheeses baked in phylo pastry.
Fresh Atlantic smoked salmon garnished with caper berries, hard boiled egg and toasted crostini.
Five large black tiger shrimp served with traditional cocktail sauce and lemon.
Escargot sautéed slow and easy with garlic and button mushrooms. Served with parmesan crostini.
Newfoundland blue mussels steamed with white wine, garlic butter and fresh lemon.
Black tiger shrimp simmered with creamy roast garlic and butter sauce.
Our famous soup creation containing shrimp, scallops, with tomatoes, onions, potatoes and basil.
Prepared daily by our kitchen, ask server for selection.
Spanish onions and garlic in a rich beef and chicken broth with melted mozzarella.
Tomatoes, cucumbers, Spanish onion, sweet bell peppers, kalamata olives, hard boiled egg and feta cheese. Served on a bed of fresh spring mix and a tangy house made vinaigrette.
Shredded romaine tossed with creamy Renes, topped with chili garlic croutons, bacon bits, fresh grated parmesan and a wedge of lemon.
Boneless chicken & button mushrooms in a creamy spinach sauce, served on penne pasta.
Rich meat lasagne layered with a blend of three cheeses and served with a slice of garlic bread.
Cheese Ravioli simmered in a creamy roast garlic white wine cream sauce.
Fresh seasonal vegetables in a tomato and cream sauce.
Traditional fettuccine tossed in a rich garlicky cream sauce with parmesan cheese.
Hot and spicy tomato and basil sauce tossed with linguine noodles.
Spanish onions, tomatoes, garlic and katamala olives tossed in an olive oil and basil pesto sauce. Topped with feta cheese.
Add chicken to any pasta dish.
Add shrimp to any pasta dish.
Lightly breaded boneless breast of chicken topped with marinara, parmesan and mozzarella. Served with spaghetti
Honey roasted half duckling, finished with infused ginger peach sauce.
Grilled boneless breast of chicken glazed with chilli and garlic Thai sauce.
Grilled supreme breast of chicken served with roast garlic white wine cream sauce.
Sliced chicken breast with mushrooms and bell peppers, onion and tomato finished in a white wine cream sauce. Served over linguine.
Ask your server about tonight's choice.
Lightly dusted scalloped veal topped with marinara, parmesan and melted mozzarella. served with spaghetti
Breaded veal cutlet topped with thin slices of tomato and Swiss, finished with a mushroom tarragon cream sauce.
Scalloped veal topped with black forest ham and mozzarella. Finished with a cream sauce.
Topped with sautéed mushroom, mozzarella and a red wine sauce.
Lightly breaded escalope of veal topped with creamy seafood.
Wrapped in bacon topped with blue cheese and mushrooms
Done to perfection, served with sautéed mushroom.
12oz strip loin grilled to your specification.
Black pepper encrusted 12 oz New York strip loin, served with the Chef's own 'Triple Pepper Sauce.'
Grilled medallions of beef tenderloin, served with garlic mushroom Cabernet sauce.
Roasted rib chops, coated with triple fruit marmalade, encrusted with fine herbs and served with spicy maple bourbon.
Classical fish stew with a variety of fresh fish and shellfish.
Black tiger shrimp, scallops and crab in a jalapeño and white wine garlic cream sauce rolled in a flour tortilla and topped with a shredded cheddar.
Jumbo black tiger shrimp sautéed with garlic, white wine and served on a bed of linguine.
Boneless fillet of Atlantic salmon oven baked and served with lemon and herbs.
Lightly dusted with coconut breading, baked in the oven with our famous Thai sauce and topped with shrimp
Add on a 4oz Cuban lobster tail to any entrée
