Rosemary And Thyme

Thyme-Roasted, Canadian roasted duck in an Orange Curacao Demi-Glace and Served With Mashed Potatoes and Seasonal Vegetables.

Roasted Marinated Cauliflower Steak topped with Finely Crushed Pistachios and Peach Salsa, White Rice, and Chef's Vegetable.

Sliced Beef Tenderloin Filet with Sautéed Green and Red Bell Peppers and Onions. Served with Steamed Rice.

Bone-In Pork Chop grilled to medium then topped with Honey Dijon Cream. Served with Mashed Potatoes and Seasonal Vegetables.

Our signature Meatloaf topped with Rosemary Gravy. Served with Grilled Asparagus, Truffled Mashed Potatoes and Crispy Onions.

Wild Salmon Fillet dusted with Crushed California Pistachios and topped with a Fresh Pear and Peach White Balsamic Reduction Summer Salsa.

Slow-Braised Pork drizzled in a Porcini-Pinot Noir Demi-Glace. Served with Truffled Mashed Potatoes & Grilled Asparagus.

Roasted Boneless, Skinless Chicken Breast stuffed with Diced Tomatoes, Spinach, and Feta. Served with Greek Butter White Rice and Chef's Vegetable.

Pan-Seared Halibut Filet topped with Shaved Watermelon Radishes, Arugula, Roasted Pineapple & Shallot. Served with Creamy Vegetable Risotto & Grilled Asparagus.

Lightly Breaded and Fried Beef Tenderloin Strips, Roasted Bell Peppers & Onions, Shredded Cheese, Sour Cream, Pico de Gallo, Sebastian's Salsa, Flour Tortilla.

Locally-Sourced Whitefish, Tomato Base, Black Rum & Sherry Peppers Sauce.

Romaine, Fresh Shredded Reggiano, Housemade Dressing and Crostini.

Lightly floured & fried Calamari served with Marinara Sauce.

Oven-Baked Escargots finished with Chardonnay Garlic Butter. Served with crispy, homemade Crostini & a Lemon Wedge.

Stout-Battered Jumbo Mushrooms, deep-fried, then drizzled with a Guinness Reduction & served with Horseradish Orange Marmalade.

Mussels steamed in a Spicy Tomato Sauce.

Crisp Iceberg Wedge, Blue Cheese & Feta Crumbles, Tex-Mex Roasted Walnuts, Cherry Tomatoes, Smoked Bacon, and Diced Red Onion. Balsamic glaze and Creamy Blue Cheese Dressing.

Chilled Shrimp & Guacamole with Pico de Gallo on a Crispy Corn Tostada.

Chef's Daily Preparation.

Creamy Blue Crab, Spinach & Artichoke Dip served with Warm Pita.

8 oz. Grilled Filet Mignon.

16 oz. Grilled Veal Chop.

14 oz. Grilled Ribeye Steak.

14 oz. Grilled New York Strip.

Pan-Seared, blackened or fried.

Pan-Seared, Blackened or Fried. Halibut Filet (Substituted with Seabass if Halibut is not available).

Four Pan-Seared U10 Scallops.