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March Three Course Dinner Special
Our Restaurant Week, Sunday Thru Thursday


Truffle Au Gratin
Baby Shells, Gorgonzola, Black Truffle, Baked with Parmesan.

Seared Scallops
Served over Lobster Potato Cakes, topped with Bruschetta.

Filet Crostini
Asparagus, finished with Horseradish Sauce.


Grilled Salmon
Finished with a Lemon Dill Caper Cream Sauce.

Cheese Tortellacci Bolognese
Cheese filled Pasta, finished with a Red Wine Plum Tomato Sauce of
Sweet Sausage, Filet Mignon Tips and Wild Mushrooms.

Braised Lamb Shank
Over Chef Potato.


Chocolate Croissant Pudding
Mini Chocolate Morsels blended with Croissant Bread baked in a Vanilla
Pudding, topped with Chocolate Chip Mint Ice Cream.

Creme Brulee
Vanilla Custard with Caramelized Sugar.

Raspberry Cheese Cake