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• Southwestern chicken marinated in tequila, cumin and soy sauce and topped with tomato and green chili relish.
• Lobster ravioli, 10 light saffron pasta with a bright lobster flavor in a red vodka cream sauce, mildly spicy.
• Regular cheese ravioli, come in a marinara topped with a bruschetta made with tomato, onion, basil and olive oil.
• Broiled whitefish or tomato herb whitefish. Tomato herb whitefish was topped with red onion and tomato relish and came with couscous.
• Salmon, lightly seasoned or with chili lime glaze, and fresh fruit salsa.
• Steaks are prime and prime dry-aged meat. Eightounce filets come with portabella mushroom, boursin cheese and red wine demi-glaze or plain. Ten-ounce strip comes plain or encrusted with rosemary and coriander and a ginger and sesame relish. Twelve-ounce ribeyes come plain or with Southwestern seasoning.
• Four kinds of burgers and six sandwiches add more variety, as well as about 18 appetizers, like Thai lettuce wraps and Asian spring rolls, that can make delicious entrees or side dishes.
• Much, much more!

Reserve Steak List
"The steak was wonderful, one of the finest dishes I have had in this area. While the filet was a lovely, tender piece of meat, it wasn't the meat that made the dish a success. It was the intelligent combination of flavors. A tender filet was served over a small bed of mashed potatoes with a red wine demi glaze sauce. It was topped with a large portabella mushroom with the perfect addition of a bit of boursin cheese. Every bite was rich in flavor and texture. It was flawless."

From a review in On The Town Magazine

Click the links to view any of our menus in Adobe Acrobat format for easy viewing and printing. Just in case you don't have Adobe's Acrobat Reader, you can download it for free here.