MENU ​​
Monday through Saturday

Served from 11 a.m.-2 p.m. and 4:30 p.m. - 8 p.m.

Kitchen closed from 2p.m. to 4:30 p.m. 

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- SALADS -

{add salmon 14, chicken breast 11, shrimp 13, catfish 13}

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SCOTTISH SALMON  24

Fresh Scottish salmon served over mixed greens, grape tomatoes, cucumber, red onion, lemon vinaigrette 

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LOADED ITALIAN CHOPPED SALAD 17

Olives, artichokes, tomatoes, salami, pepperoni, pepperoncini, red onion, provolone with

cilantro vinaigrette

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CHICKEN SALAD 16

Pear, apples, grapes, walnuts, on a bed of greens with balsamic vinaigrette

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BIBB SALAD 16

Crispy shallots, bacon, roasted tomatoes & house bleu cheese dressing

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GOAT CHEESE & APPLE 16

Candied pecans, assorted greens with citrus vinaigrette

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COBB SALAD 24

Chicken breast, romaine, hard-boiled egg, bacon, gorgonzola crumbles, cherry tomatoes, avocado, house made ranch dressing

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PORK TENDERLOIN SALAD 22

Pork tenderloin, spinach, roasted red peppers, orange slices, avocado, dijon vinaigrette

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BURRATA SALAD 21

Arugula, oranges, red onion, cherry tomatoes, pistachios, balsamic vinaigrette

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- SOUPS -

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DAILY SELECTION 8​

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- PASTA -

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LUPARA 14/22

House sausage, crimini mushrooms, tomato purée, cream, penne, parmesan​

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CARBONARA14/22

Bacon, egg, cream, black pepper, spaghetti, parmesan​

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SHORT RIB RAVIOLI 28

Braised short rib, spicy san marzano tomato sauce, parmesan

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PESTO GENOVESE 13/20

Basil, garlic, walnuts, olive oil, parmesan​

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VEGETABLE PASTA 13/20

Fresh seasonal Vegetables, garlic butter, parmesan​

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SHRIMP FETTUCCINE 15/24

In a light cream sauce

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Some pasta dishes can be prepared gluten free