Traditional French onion soup.

Arugula,‎ dried cranberries, candied walnuts, goat cheese, and lemon mustard vinaigrette.

Romaine lettuce, croutons, grated parmesan, and traditional Caesar dressing.

Mixed greens, feta, tomatoes, bermuda onions, kalamata olives, and traditional Greek dressing.

Bourbon honey poached Anjou pears, gorgonzola cheese, smoked pancetta, baby greens, and roasted shallots vinaigrette.

Slow cooked tender mussels, with garlic, Bermuda onions, tomatoes & basil, tossed in a light wine cream sauce and finished with shaved, and aged parmesan.

Classic Greek meatballs made with lamb, garlic, and spices, served with tzatziki, Roma tomatoes, feta, and Kalamata olives.

Goat cheese topped with caramelized onions, roasted red peppers and herbs, oven-baked and served with crostini.

Puff pastry filled with fresh lump crabmeat, sautéed spinach, feta, and sun dried tomatoes baked golden brown and topped with béarnaise sauce.

Pan seared salmon, topped with a medley of spinach, feta & fresh dill, wrapped in filo pastry baked and served with avgolemono sauce and fresh asparagus.

Shrimp and lump crabmeat baked in lobster sauce and gruyere cheese served with sautéed asparagus and rice pilaf.

Maple Leaf Farms crispy skin duck breast served with mashed potatoes and sautéed asparagus, topped with orange gastrique sauce.

Filet mignon wrapped in puff pastry with mushroom duxelle, served with mashed potatoes and fresh asparagus.

Herb marinated lamb lollipops. Served with mashed potatoes and sautéed asparagus finished with feta cheese.

Veal scaloppini layered with Roma tomatoes, sautéed spinach, and fresh mozzarella cheese, finished with a brandy infused demi glaze, served with mashed potatoes.

Shrimp, clams, mussels and fresh fish, slow cooked in a rich saffron broth and finished with fresh lemon juice and parsley.