Ask your server for today’s featured selection

Served with European butter and french sea salt

(Macaroni & Cheese) baked with our special Butter Crumb Topping

Fresh Spinach, Wild Mushrooms, Roasted Red Peppers, Goat & Jack Cheeses grilled in a Tortilla. Served with Salsa

Served with Flatbread Crackers and Apple Slices

Six Snails in the Shell with Bread

One Housemade Cake with a delicious blend of Shrimp, Crab, Salmon and Lobster. Served with Remoulade Sauce

Our special blend of Artichoke Hearts, Roasted Peppers, Black Olives, Sun-Dried Tomato, Goat Cheese and Pesto on Grilled Flatbread

With Herbs and Spices

Our version of the famous department store recipe with Iceberg Lettuce, Julienne Ham, Turkey, Swiss, Sweet Gherkins, Green Olives with special Maurice Dressing. Chopped and tossed upon request.

Chopped Iceberg, Grape Cherry Tomato, topped with Bleu Cheese Crumbles, Bacon and Buttermilk Ranch

Hearts of Romaine, Parmesan Cheese and Croutons. With creamy Caesar Dressing. Choose to order as a side, or with chicken or salmon.

Field Greens, Grape Cherry Tomatoes, Parmesan Kalamata Olives, Sweety Peppers, Cannellini Beans & Purple Onions with Herb Vinaigrette. Order as a side, with chicken or with salmon.

(Macaroni & Cheese) Cavatappi “Corkscrew” Pasta tossed with Our Five Cheese blend and baked with Our Special Butter Crumb Topping

Wine Pairing: Duck Pond Chardonnay

(Vegetarian / Vegan on Request.) Angel Hair Pasta, Fresh Spinach, Our Mediterranean Blend of Artichoke Hearts, Roasted Peppers, Sun-Dried Tomatoes, Kalamata Olives, Scallions, Olive Oil, Herbs & Goat Cheese. Add chicken or salmon.

Wine Pairing: DePellehaut Rosé

Two Housemade Cakes with a delicious blend of Shrimp, Crab, Salmon and Lobster. Served with Remoulade Sauce

Wine Pairing: Cross River Sauvignon Blanc

Coated in Seasoned Panko Bread Crumbs & Dijon glazed, baked on a Cedar Plank. Served with Redskins and Vegetables

Wine Pairing: Fish Town White Blend

Seasoned and seared Tenderloin Tips with roasted Mushrooms, Bacon, Carrots & Pearl Onions in a Pinot Noir Demiglace

Wine Pairing: Canyon Oaks Cabernet Sauvignon

Sauteéd Chicken Breasts with Artichoke Hearts and a Lemon Caper Beurre Blanc. Served with Hericot Verts & Heirloom Grains

Wine Pairing: Chateau La Tuilerie White Bordeaux

Three House Favorites. One Chicken & Asparagus Crêpe, One Steak & wild Mushroom Crêpe, and one Crêpes de Mer with their accompanying sauces

Wine Pairing: DePellehaut Rosé

Two Crêpes filled with a blend of Salmon, Crab and Shrimp combined with Spinach and Cheese, topped with Sherry Cream Sauce

Two Crêpes filled with tender chunks of Chicken, Asparagus and Parmesan Cheese with just the right amount of herbs. Topped with Hollandaise Sauce

Two Crêpes filled with a blend of Forest Mushrooms, Cheese and seasoned Tenderloin Topped with a rich Pinot Noir Demi Glace and Scallions