Lightly seasoned beef tenderloin and jumbo prawns wood grilled and topped with garlic butter

Roasted red sweet peppers with french goat cheese and flamed table side finished with lemon

Spanish octopus grilled over cherry and oak fire atop arugula with lemon dressing and roast garic shavings

Tubes and tentacles grilled over Oak & Cherry wood served with sautéed greens and pomodoro garnished with skordalia.

Kasseri cheese flamed table side, finished with lemon. house specialty

A dip made of fresh garlic, bread, almonds, fresh lemon and olive oil served with fresh dipping vegetables and pita points

Fresh arugula tossed with candied pecans, julienne Bartlett pears, and a wedge of french blue served with a white truffle vinaigrette on the side.

Thin sliced roasted beets topped with crumbled goat cheese, white truffle oil, capers, red onion, and hard cooked egg topped with arugula.

item a brief descriptionCrisp romaine tossed to order in our oregano lemon vinaigrette, topped with red onion, roasted beet, cucumbers, french feta, peppercinnis',red pepper and Kalamata olives. specify if you wish to omit anchovy.

Chopped romaine hearts drizzled with Cesar dressing, croutons and Parmigiano Reggiano.

An entrée created by Chef Greg for you, choose a meat, seafood, or a combination of both, Vegetarian style $47.50

Butchered in house, all of our beef is hormone and antibiotic free. Our lamb is from the mountains of Colorado and cut in house as well. MARKET PRICE

8oz South African lobster tail & 2 colossal sea scallops wood grilled and served with drawn butter and lemon.

A 10oz prime Angus filet seasoned and pan fried to order, topped with fresh lemon and soft garlic butter.

A wild caught salmon filet wood grilled with 1/2 South African lobster tail served with drawn butter and lemon.

Four jumbo prawns sautéed in olive and garlic finished with pomodoro sauce served atop imported pasta. specicfy mild, medium or spicy.

10oz wild caught Idaho trout & 1/2 South African lobster tail grilled served with drawn butter and lemon.

Wisconsin veal loin scaloppine sautéed and finished with white wine, lemon, capers, garlic, demi-glace and sweet butter.

Fresh chicken breast marinated and grilled with a grilled jumbo shrimp topped with tzsatziki sauce and fresh mint & dill.

Pork tenderloin pounded to a thin cutlet, lightly floured and sautéed in butter then deglazed with sweet Marsala wine assorted mushrooms and demi-glace, finished with sweet butter.

Locally grown seasonal vegetables sautéed tossed with imported pasta. Ask your server for tonights selection.