Dinner Menu

Chef's choice of 2 dips served with pita & lavash

Chef's choice of cheese-stuffed, panko crusted fried risotto with roasted red pepper romesco*

Prince Edward Island mussels sauteed in a robust tomato sauce flavored with anchovies, olives, capers, onions, & garlic served with house made focaccia bread

Traditional spinach & cheese pie with crispy flakey phyllo crust garnished with sweet pepper jam

Honey roasted sliced beets layered with herb whipped goat cheese over arugula salad dressin in lemon vinaigrette & citrus pistachio* gremolata

Romaine hearts, shaved parmesan cheese, topped with anchovies & focaccia croutons tossed in tangy Prime Caesar dressing

Cucumbers, tomatoes, red onion, roasted red peppers, country olive mix, fresh basi, & imported feta cheese, served traditionally without mixed greens, tossed in Greek vinaigrette

Layers of fresh mozzarella stacked with grilled marinated artichoke hearts topped with a blanket of prosciutto, black garlic, & herb-infused extra virgin olive oil, jeweled with balsamic pearls

Chef's selection of quality cheeses & seasonal fruit served with lavash and focaccia

Capellini pasta tossed with a mélange of summer vegetables, herbs, & extra virgin olive oil

Capellini in a lemon, caper, & white wine sauce with fresh herbs & charred lemon served with your choice of

Linguine tossed in marinara, crowned with house made lamb, veal, pork, & beef meatballs topped with country olive mix, feta cheese, fresh mint, & basil

Pear & cheese filled pasta with gorgonzola cream sauce topped with a sliced pear poached in spiced pinot noir & pistachios*

Romano cheese crusted jumbo shrimp atop fettuccuni in a piquant serrano ham tomato sauce

Toasted capellini pasta tossed in a very rich seafood broth with dry cured chorizo, shrimp, & calamari

Creamed goronzola filled pasta topped with a rich and hearty short rib ragu

Tender, seared steak of cauliflower over creamy, roasted red pepper polenta topped with sauce vierge & toasted pine nuts*

Volcano pork shank slow braised in red wine served over sauteed root vegetables & Israeli couscous, topped with pistachio* & citrus gremolata

Grilled pork tomahawk sliced on the bone with demi-glace over summer vegetable white bean cassoulet

Petit tenderloin, grilled, sliced thin, & served alongside lemon vinaigrette dressed arugala salad with toasted almonds* & tomatoes

Premium cut of sirloin seared & served over greek style lemon roasted potatoes & a stew of Italian vegetables

Green pepercorn-rubbed center cut strip steak seared & served overgreek style lemon roasted potatoes, vegetable of the day, & cognac cream sauce

Romaine, artichokes, olives, grilled haloumi, imported feta cheese, peppers, pickled vegetables, red onions, crispy beets, & focaccia croutons, dressed with pomegrnate balsamic vinaigrette

Shrimp, scallops, mussels, clams, calamari, fish, & Israeli couscous in saffron seafood broth served with focaccia bread

The freshest fish grilled with extra virgin olive oil, lemon, & fresh herbs served with a side of spanakopita, olives, crispy leeks, & sweet pepper jam

Tender top sirloin filet paired with bronzed scallops or lobster tail served over saffron cream sauce with greek style lemon roasted poratoes & vegetable of the day

Add lobster tail to any entree or enjoy one a la carte

8 oz Double Barrel Cut Certified Angus Beef Filet Mignon topped with gorgonzola cheese & truffle oil served over summer vegetable white bean cassoulet

Bone-in ribeye dry aged for 30 days for a more rich and tender texture, served with greek style lemon roasted potatoes, vegetable of the day, over demi glace

Creamy Boursin risotto filled with succulent poached lobster, topped with sea scallops and jumbo shrimp