14oz Bone-In Veal Chop, grilled Medium-Rare, topped with Rosemary Marsala Demi-Glace, served with Creamy Parmesan Risotto and choice of vegetable.
Raspberry Duck Breast
Boneless Duck Breast oven roasted to Medium, then sliced atop a Raspberry Puree with Coffin Cellars Raspberry Wine & Dijon Mustard
Sushi-Grade Tuna Steak Dry-Rubbed then flash-seared to Rare, sliced over Mixed Greens with a Soy-Wasabi Butter
Claw, Knuckle, and Leg Maine Lobster sautéed in our house-made Scampi-Pomodoro sauce with Spinach Tagliatelle Pasta.
Artichoke Hearts, Broccoli, Roasted Red Peppers, Spinach, Mushrooms, Tomatoes, Garlic and Basil folded into our Creamy Parmesan Risotto
10oz New York Sirloin, grilled to temp, then finished with house-made Garlic Butter