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| Appetizers |
| Escargot Snails sauteed in a garlic white wine sauce. |
| Shrimp Cocktail Jumbo prawns poached with fresh lemon and served with classic cocktail sauce and fresh grated horseradish. |
| Carpaccio Thinly sliced prime Filet Mignon steak topped with a Dijon Shallot Sauce, capers, arugula, red onion, and shaved parmesan cheese. |
| Gnocchi Homemade gnocchi with smoked mozzarella in a chardonnay mushroom cream sauce. |
| Calamari Tender breaded calamari, golden fried, served with a marinara sauce. |
| Ahi Tuna Tartare Diced Rare Ahi Tuna in a Sesame Soy Garlic Marinade served with Pickled Cucumbers, Micro Intensity Greens and a Avocado Relish |
| Roasted Garlic and Goat Cheese French Goat Cheese and Whole Garlic with a Grape and Plum Tomato Reish. |
| Salads |
| House Salad Mixed field greens and Spinach tossed with Raspberries, Toasted Almonds, French Goat Cheese and Cherry Tomatoes all with a Pineapple Vinaigrette |
| Seared Ahi Salad Lemon Pepper seared Ahi with Micro Greens, Red Potatoes, Pine Nuts, Kalamata Olives and Feta Cheese with a Sundried Tomato Pesto Vinaigrette. |
| Caesar Salad Romaine lettuce, parmesan cheese, anchovy filet, and garlic croutons. |
| Maytag Salad Hearts of romaine with a creamy maytage blue cheese dressing garnished with seasonal vine-ripened tomatoes. |
| Roasted Beet Salad Roasted Red and Yellow Beets with Exotic Greens, French Goat Cheese , Toasted Walnuts and Drizzled with a Balamic Port Reduction. |
| Specialties |
| Ahi Tuna Spicy Sesame Crusted Seared Ahi Tuna with a Lemon Shallot Buerre Blanc, served with Creamy Parmesan Risotto and Garlic Brocolinni. |
| Rigatoni Meat Sauce Slow cooked Rustic Italian meat sauce with Italian Sausage, Boneless Beef Short Ribs, fresh Tomatoes, garlic, herbs and Chianti wine. |
| Stuffed Chicken Seared Boneless Skinless Chicken Breast Stuffed with Smoked Gouda, Spinach, Pancetta and Mushrooms topped with a Whole Grain Mustard Sauce |
| Rib Eye Grilled CAB Rib Eye Steak with a Gorgonzola Sauce, served with Garlic Parmesan Pommes Frittes and Plum Tomatoes. |
| Sea Scallops Pan seared topped with a Citrus and Herb Buerre Blanc served with Shitake Mushroom and Saffron Risotto |
| Filet Mignon 10-oz. Prime filet pan seared oven finished served with Bearnaise sauce and “tobacco” onions. |
| New Zealand Rack of Lamb Pan roasted double cut lamb chops drizzled with rosemary scented balsamic-cabernet reduction |
| Halibut Papaya and Plum crusted Alaskan Halibut Pan Seared Drizzled with a Pineapple Champagne Beurre Blanc. |
| Osso Bucco Milk-fed veal shank, braised Milanese style in white wine, veal stock, tomato and fresh herbs over a bed creamy herb-gorgonzola polenta. |
| Spicy Shrimp Pasta Sauteed Tiger Shrimps and Plum Tomatoes tossed with Angel Hair Pasta and a Spicy Pomodoro Sauce |
| Penne Pollo Diced boneless-skinless chicken breast sautéed with garlic, basil, caramelized onions and sun-dried tomatoes in a creamy pomodoro sauce. |
| Beef Short Ribs Slow Braised Boneless Beef Shortribs in a Merlot Reduction, with Brocolinni and Haricot Vert. |
| Nico’s Risotto Pan Seared King Salmon topped with a Feta Cheese, Ovlive Caper Relish served on a bed of Spinach Pesto Risotto. |
| Surf and Turf 5oz Filet Mignon served with a Bearnaise Sauce, 4oz Maine Lobster Tail with Drawn Butter served with Garlic Mashed potatos and Juienne Vegeatables. |
| Prime Flat Iron Steak 14oz cut, Grilled and Topped with a Spicy Maytag Blue Cheese Sauce served with Garlic Whipped Potatoes and Sauteed Spinach |
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