With arugula, goat cheese crumbles and candied walnuts.

Romaine lettuce, grape tomatoes, shredded carrots, purple cabbage, and croutons, with choice of blue cheese, low-cal zinfandel, balsamic vinaigrette, honey mustard, ranch or Italian dressing.

Romaine lettuce, seasoned croutons tossed with Caesar dressing.

A solid wedge of Iceberg lettuce with blue cheese dressing, chopped tomato, green onions, diced bacon, cucumber and croutons.

With honey crisp apple, candied walnuts, dried cranberries, Gorgonzola cheese and tossed in a sherry- bacon vinaigrette.

5 oz. steak, pan seared rare, served over mixed greens, with wasabi aioli and wakame seaweed salad.

A half lobster tail, littlenecks, mussels, calamari, and chefs choice fish in a saffron broth with fennel, leeks, and tomato over jasmine rice.

Crispy fried with Parmesan-breadcrumb topped with marinara and mozzarella served over penne pasta.

Fresh littlenecks and diced clams in a rich seafood broth topped with crispy breadcrumbs red or white.

Slow braised pulled beef short ribs over a fresh cremini mushroom, pea and mascarpone risotto finished with a lemon, garlic and parsley gremolata.

Served with roasted yellow tomato and fresh spinach.

Shrimp, chicken, chourico, onion, tomato and green peppers, served in a spicy Cajun cream sauce.

Cheese, onion strings, grilled pineapple-pepper relish and BBQ sauce on brioche bun.

8 oz. Black Angus with lettuce, tomato, and chipotle mayo.

8 oz. Black Angus with sauteed onions, mushrooms, Gorgonzola cheese, lettuce, and tomato.

Lettuce, tomato, chipotle mayo.

Served with avocado-jalapeno crema, creole slaw, caso fresco, pico de gallo, on a flour tortilla.

Spiced pulled pork on a butter toasted hoagie roll with pickled pepper relish.

8 oz fresh black Angus beef with lettuce, tomato, and blue cheese.

Sauteed portabella mushrooms, tomato, and caramelized onion.

Pepperoni, red onion, sauteed mushrooms, Pomodoro sauce and scallions.

With goat cheese, onion, and marinated oven-dried tomatoes.

fresh basil, pesto and extra virgin olive oil.

With oven roasted-marinated tomatoes.

Prosciutto, scallions and roasted red peppers.

Six shrimp, crisp and chilled, served with cocktail sauce.

Littlenecks simmered in a tomato-clam broth with onion, garlic, and chourico, over crostini.

Tabasco aioli and a fresh corn relish.

Skewered tenders, Thai dipping sauce.

Skewered tenders in spicy buffalo sauce, blue cheese dressing, and celery garnish.

Cheese, black beans, black olives, diced tomato, scallions, with fresh salsa and jalapeno sour cream.

Tossed with lemon, garlic, butter and hot peppers. With balsamic glaze garnish and a side of marinara.

Four served with a root beer-soy glaze.

In a garlic-white wine sauce with sliced garlic, red pepper threads, and crostini.

Two pan-fried pieces stuffed with asparagus, roasted red pepper, and herbed ricotta. Topped with fresh mozzarella and served with marinara.

Battered cauliflower tossed in "579" "GT" sauce. Topped with diced cherry peppers and mango puree.

Stuffed with fresh mozzarella; finished with marinara sauce, herbed ricotta, fresh basil and pecorino Romano.

Fried crispy and topped with pulled beef short rib, over a truffle cheddar cream sauce with candied and fresh jalapenos.

Served over a sesame-ginger slaw, with wasabi micro greens.

Boneless grilled chicken breast with Kalamata olives, artichoke hearts, oven roasted tomatoes and tarragon-garlic aioli.

Sliced and sauteed with Port wine, onion, Dijon mustard and brown sugar, finished with melted Gorgonzola.

10 oz. Marinated flat iron steak. Grilled and topped with herbed butter. Served with french fries and mixed greens.

Jumbo shrimp, scallop and beef tenderloin kabobs, grilled and brushed with garlic butter and served with jasmine rice and mixed greens.

Over mashed potatoes, with onion ring garnish.

Fresh fillet of salmon, pan seared in an orange-ginger glaze garnished with a pinch of fresh cilantro.

Oven roasted over jasmine rice and topped with a creamed spinach and crispy potato strings.

Baked in a 4-cheese cream sauce with "gold fish" crumb topping (side-order).

8 oz.

Choice aged, 12 oz.