Meritage

Mozzarella caprese with tomato, basil, EVOO and balsamic glaze.

Baked in a four-cheese cream sauce with cracker topping.

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

Jumbo sea scallops finished with bacon-tomato jam wasabi micro greens.

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.

Marinated in cajun-teriyaki sauce, grilled, over sautéed asian spinach.

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

Ri style: lemon, garlic, butter, hot peppers and marinara side on request.

Layers of sashimi tuna and crisp wontons sprinkled with sesame seeds drizzled with sweet and spicy miso sauce.

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

Sweet corn, lobster, diced potato and cream.

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.

Fresh mozzarella, provolone, prosciutto, salami, hot peppers, caramelized garlic, olives, sun-dried yellow tomatoes, roasted red peppers and a warm Italian frittata on greens, dressed with balsamic vinaigrette.

Citrus-chile marinated grilled-chilled shrimp served over an udon noodle salad with red onion, bell pepper, carrot, cilantro, scallion and soy.

Sliced pears, gorgonzola, candied walnuts, mixed greens in pineapple vinaigrette.

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

Eight oz. black angus, with sautéed onions, mushrooms, and gorgonzola cheese. On a brioche roll, with choice of side: French fries, sweet potato fries, mashed potatoes, or jasmine rice.

Eight oz. black angus, with sautéed onions, mushrooms and gorgonzola cheese. On a brioche roll, with choice of side: French fries, sweet potato fries, mashed potatoes, or jasmine rice.

Lettuce, tomato, chipotle mayo. On a brioche roll, with choice of side: French fries, sweet potato fries, mashed potatoes, or jasmine rice.

On a brioche roll, with choice of side: French fries, sweet potato fries, mashed potatoes, or jasmine rice.

Shaved filet, red and green peppers, spicy aioli, caramelized onions, provolone cheese sauce. All pizzas begin with fire-grilled thin crust and cheese blend.

With goat cheese, onion and marinated oven-dried tomatoes. All pizzas begin with fire-grilled thin crust and cheese blend.

Pizza prosciutto, scallions and roasted red peppers. All pizzas begin with fire-grilled thin crust and cheese blend.

Sautéed shrimp with diced tomato, garlic and herbs. All pizzas begin with fire-grilled thin crust and cheese blend.

Pizza fresh basil, pesto and extra virgin olive oil. All pizzas begin with fire-grilled thin crust and cheese blend.

Sautéed portabella mushrooms, tomato, caramelized onion and pomodoro sauce. All pizzas begin with fire-grilled thin crust and cheese blend.

Pepperoni, red onion, sauteed portabella mushrooms, tomato, carmelized onion, and pomodoro sauce. All pizzas begin with fire-grilled thin crust and cheese blend.

Tomatillo salsa, Cajun chicken, red onion, and sliced jalepeno with an avocado aioli. All pizzas begin with fire-grilled thin crust and cheese blend.

Lobster, shrimp, and scallops simmered in cognac-tomato-cream sauce over capellini.

Shrimp, chicken, chourico, onion, tomato and green peppers served with a spicy cajun cream sauce.

Rigatoni slow-roasted beef, pork and carrots a rich demi-glace with mushrooms and onions.

Angel hair with zesty tomato sauce.

Pan seared; served over a roasted garlic cous cous in a soy-mushroom broth. Finished with micro green garnish. Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

Sliced and sautéed with port wine, onion, dijon mustard and brown sugar, finished with melted gorgonzola. Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

Jumbo shrimp, scallop and beef tenderloin kabobs, grilled and brushed with garlic butter and served with jasmine rice and mixed greens. Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

Portabello demi-glace over mashed potatoes, with onion ring garnish. Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

A statler breast, highly seasoned and crisp grilled, served with an apricot mango chutney, jasmine rice, and mixed greens. Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

Served with farm raised mussels, shrimp, and jasmine rice in a tomato clam broth. Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

Islands salmon fresh fillet of salmon, pan seared in orange-ginger glaze garnished with pinch of fresh cilantro. Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

Tuna pan seared rare and topped with soy ginger butter. Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

Served sliced with apple bourbon glaze and smoked red pepper sauce. Accompanied with sweet potato mashed with pecan butter, and grilled zucchini. Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

Eight oz. grilled club sirloin topped with gnocchi carbonarra and served with roasted asparagus. Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

Choice aged. Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

Meat entrees served with mashed potatoes and the vegetable of the day. Except where noted. Fish entrees served with mixed greens and jasmine rice. Except where noted.

Mozzarella caprese with tomato, basil, EVOO and balsamic glaze.

Baked in a four-cheese cream sauce with cracker topping.

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

Jumbo sea scallops finished with bacon-tomato jam wasabi micro greens.

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.

Marinated in cajun-teriyaki sauce, grilled, over sautéed asian spinach.

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

Ri style: lemon, garlic, butter, hot peppers and marinara side on request.

Layers of sashimi tuna and crisp wontons sprinkled with sesame seeds drizzled with sweet and spicy miso sauce.

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

Sweet corn, lobster, diced potato and cream.

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.

Fresh mozzarella, provolone, prosciutto, salami, hot peppers, caramelized garlic, olives, sun-dried yellow tomatoes, roasted red peppers and a warm Italian frittata on greens, dressed with balsamic vinaigrette.

Citrus-chile marinated grilled-chilled shrimp served over an udon noodle salad with red onion, bell pepper, carrot, cilantro, scallion and soy.

Sliced pears, gorgonzola, candied walnuts, mixed greens in pineapple vinaigrette.

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

Eight oz. black angus, with sautéed onions, mushrooms, and gorgonzola cheese.

Eight oz. black angus, with sautéed onions, mushrooms and gorgonzola cheese.

Lettuce, tomato, chipotle mayo.

Shaved filet, red and green peppers, spicy aioli, caramelized onions, provolone cheese sauce.

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

Pizza prosciutto, scallions and roasted red peppers.

Sautéed shrimp with diced tomato, garlic and herbs.

Pizza fresh basil, pesto and extra virgin olive oil.

Sautéed portabella mushrooms, tomato, caramelized onion and pomodoro sauce.

Pepperoni, red onion, sauteed portabella mushrooms, tomato, carmelized onion, and pomodoro sauce.

Tomatillo salsa, Cajun chicken, red onion, and sliced jalepeno with an avocado aioli.

Split lobster tail with diced tomato and basil in a white wine lemon butter sauce over capellini pasta.

Lobster, shrimp, and scallops simmered in cognac-tomato-cream sauce over capellini.

Shrimp, chicken, chourico, onion, tomato and green peppers served with a spicy cajun cream sauce.

Rigatoni slow-roasted beef, pork and carrots a rich demi-glace with mushrooms and onions.

Angel hair with zesty tomato sauce.

Pan seared; served over a roasted garlic cous cous in a soy-mushroom broth. Finished with micro green garnish.

Sliced and sautéed with port wine, onion, dijon mustard and brown sugar, finished with melted gorgonzola.

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

Portabello demi-glace over mashed potatoes, with onion ring garnish.

A statler breast, highly seasoned and crisp grilled, served with an apricot mango chutney, jasmine rice, and mixed greens.

Served with farm raised mussels, shrimp, and jasmine rice in a tomato clam broth.

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

Tuna pan seared rare and topped with soy ginger butter.

Served sliced with apple bourbon glaze and smoked red pepper sauce. Accompanied with sweet potato mashed with pecan butter, and grilled zucchini.

Eight oz. grilled club sirloin topped with gnocchi carbonarra and served with roasted asparagus.

Choice aged.