Starting with our wonderful beef fillet, pan seared. Served with fresh apples, tomatoes and asparagus.

Served with flat bread crackers.

Thick-cut, hard wood-smoked bacon. Slow cooked to perfection with our secret, spicy rub.

A throwback with an intersting history from when Kate was a kid. Meaty mock chicken legs, skewered and roasted with brown gravy. If you have never had them, ya gotta try um!

Very popular.

Four jumbo shrimp lightly sauteéd in garlic butter. Served with cheesy garlic bread and fresh tomato garlic salsa.

Fresh East Cost lump crab, 3 cheeses and garlic. Baked golden and served with flat bread crackers. 

Fig butter and Gorgonzola cheese are in harmony and toasted on our cranberry bread.

Fresh tomato, garlic, peppers, basil pesto and parmigiano cheese. Topped on toasted sourdough and baked to crunchy perfection.

A wide variety of salad fixings, homemade salads and soups. 

Our home made Caesar dressing is the best. This salad is top notch! (Optional: add chicken, shrimp or a crab cake)

Fresh tender spinach, berries, and red onions. Tossed in a light vinaigrette and finished with bleu cheese and roated walnuts. (Optional: and chicken, shrimp, or a crab cake)

Our all time most popular menu item. 7oz. wet aged filet. Proclaimed by hundred as "the best steak I have ever had." We use our sun-dried tomoato and roasted garlic rub, pan seared and oven finished.

12 oz. strip with roasted garlic and peppercorn rub. Also pan seared and oven finished.

Beautifully marbled for an ultimate juicy, tender 12 oz. steak. We like to use our coffee rub, but you make the call.

Tender marinated breast of chicken in a balsamic and whole grain mustard reduction. Finished with caramelized onions and bleu cheese.

Wrapped in hard wood smoked bacon, pan seared and oven finished. Dressed with our fabulous Gorgonzola sauce.

Lightly sautéed in lemon garlic butter.

Wild caught fresh salmon with a lemon-dill Dijon cream sauce.

Tender, juicy and full of flavor. Served with brandy glazed apples and finished with roasted walnuts and bleu cheese.

Pan-seared with lemon garlic butter or Cajun seasoned.

Humble yes!! But nothing short of comfort briliance.

The real deal!! Just like Grandma made. Well, maybe even better! Your server has details.

Once again, the real deal. Rich creamy cheesy goodness through and though with fresh lump crab.

The name of this dish translates as charcoal maker's pasta. A favorite among coal workers in Northern Italy. Prosciutto and pancetta gives this creamy dish a unique flavor.

Sliced breast of chicken, mushrooms, peppers, capers, fresh sliced apple with a reduction of Marsala wine, Balsamic vinegar and apple juice. Tossed with wild mushroom and ravioli, and finished with bleu cheese and walnuts.

Scallops, lobster, prawns, clams, and sautéed with mushrooms, capers olives, tomatoes, garlic and red onion. Finished with a spicy white wine arrabbiata sauce over linguine pasta.

Scallops, prawn, lobster, and clams are lightly sautéed and finished in a marsala wine and creamy lobster reduction sauce.

Scallops, prawn, clams, and lobster lightly suatéed with mushrooms and sugar snap peas. Finished with out creamy roasted red pepper sauce.

Sliced breast of chicken, Prosciutto, Pancetta, Portobella and butternut squash. Tossed in a fresh gunger and Gorgonzola cream sauce.

Cliced breast of chicken, Portobella mushrooms, tomatoes, onion and garlic. Finished wirg a basil pesto cream sauce.

Sliced breast of chicken, Prosciutto, Pancetta, Portobella mushrooms, tomatoes, onion, spinach, and garlic. Sautéed and finished with a creamy, spicy arrabbiata sauce, tossed with wild mushroom ravioli. 

Sliced breat of chicken, Portobella, red onion and sugat snap peas sautéed with garlic butter and whole grain mustard. Finished with Gorgonzola, aged Balsamic and cream. WOW!

Smothered with sautéed Portobella mushrooms. Asiogo cheese and basil pesto. Served warm on ciabbata.

Re-introducing this sandwich which has been a huge hit on past menus. Served warm on cranberry bread.

Whole marinated, roasted Portobella mushrooms and asparagus with Brie cheese. Served warm.

Bacon, cheddar, lettuce, and red onion.

Bacon, bleu cheese, Portobella mushrooms, lettuce, tomato, and garlic mayo.

Gresh lump crab, cheddar tomato, lettuce, red onion with remoulade sauce.