Dinner Menu

Fried potato skins stuffed with bechamel, melted cheddar jack cheese and chopped bacon.

Sliced portobello mushrooms caps, breaded in a gluten-free potato breading and deep fried.

Filo pastries filled with spinach and feta cream cheese and baked until flakey and golden brown.

Jumbo lump blue crab, Italian breadcrumbs and a mild New England style spice mixture; fried and served over our house-made roulade sauce.

Tail-on jumbo shrimp, breaded with coconut flakes and fried golden brown; served with a sweet coconut rum butter sauce.

Shareable portion of our thick cut, beer-battered onion rings; served with our house made pub sauce.

8 oz center cut Norwegian salmon filet, pan-seared and drizzled with our honey orange rum glaze.

10 oz skinless Barramundi sea bass, seasoned with lemon zest and black pepper and pan-seared in garlic & herb compound butter.

8 oz bone-in, charbroiled pork chop, seasoned with a sweet spice blend and glazed in brown sugar caramel glaze.

8 oz pan-seared boneless chicken glazed with balsamic reduction and topped with Swiss cheese, blistered cherry tomatoes, and basil pesto.

8 oz golden, lightly breaded chicken breast topped with a rich lemon butter white wine sauce.

Penne pasta topped with blistered tomatoes, chopped bacon, and parmesan cheese in our house-made parmesan bechamel. Served with a garlic parmesan roll.

Chopped romaine lettuce, heirloom cherry tomatoes, shaved parmesan, and garlic croutons.

Iceberg lettuce wedge, chopped bacon, bleu cheese crumbles, and garlic croutons.

Chopped romaine lettuce, heirloom cherry tomatoes, chopped bacon, bleu cheese crumbles, red onions, hard-boiled egg, and garlic croutons.

Mixed baby greens, heirloom cherry tomatoes, dried cranberries, roasted sweet potatoes, walnuts, and topped with parmesan cheese.