APPETIZERS – SOUP – SALADS
Appetizers
| Bacon Wrapped ShrimpGrilled tiger shrimp wrapped in applewood smoked bacon, over a corn and black bean salsa, corn tortilla chips and drizzled with jalapeno vinaigrette | 11.50 |
| Steamed Clams or MusselsSauteed with garlic, tomatoes and Italian sausage in whit wine | 10.00 |
| Teriyaki TidbitsTeriyaki ginger marinated tri tip, served over house made rice pilaf and green onions | 10.00 |
| Fried CalamariLightly floured calamari, artichoke hearts and lemon slices, deep fried, topped with green onions and served with basil aioli | 9.00 |
| Green RisottoSlow cooked Arborio rice, bacon broccoli, squash, spinach, mushrooms and Parmesan cheese | 9.00 |
| Caesar SaladRomaine hearts and house made croutons | 9.00 |
| Chopped Spinach SaladSpinach, radicchio, fennel, mushrooms, bacon, caramelized onions and egg, tossed in a balsamic reduction | 9.00 |
| Romaine Hearts SaladBacon, eggs, pico de gallo and avacado ranch dressing | 8.50 |
| Pork PozoleMexican soup with hominy, dried chili peppers, pork, green cabbage and onions | 8.00 |
| House SaladMixed greens tossed with balsamic vinaigrette, cucumbers, tomatoes and blue cheese | 7.00 |
| Chicken QuesadillaGrilled chicken, Pico de Gallo and cheese stuffed inside a flour tortilla | 8.00 |
| Spinach and Artichoke DipHouse made spinach and artichoke dip served warm, topped with Parmesan cheese and served in an Acme sour dough bread bowl. | 8.00 |
| Baked BrieBrie cheese baked in puff pastry with apricot preserves, pistachio crumbs and balsamic reduction | 8.00 |
| Additions:Grilled chicken 3.50 Shrimp 4.50 |
Dinner Entrees
| Surf and TurfGrilled N.Y. Strip and sauteed shrimp in garlic and white wine. Served with mashed potatoes and vegetables | 24.00 |
| Cedar Wrapped SalmonAtlantic salmon fillet, asparagus and lemon dressed fingerling potatoes baked in cedar paper, with a tarragon bearnaise sauce | 21.00 |
| Seafood PaellaClams, mussels, shrimp, Italian sausage and saffron rice | 21.00 |
| Boneless Short RibsBraised short ribs in red wine sauce served with truffle mashed potatoes and seasonal vegetables | 21.00 |
| Pan Fried Pork ChopA juicy, house brined 12 oz. chop, breaded and pan fried. Served over loaded potato with bacon, cheddar, onions, sour cream and braised radicchio with a Marsala demi glaze | 19.00 |
| Stuffed ChickenChicken breast stuffed with spinach, mushrooms, onions, apples and Brie. Rolled in Panko bread crumbs and parmesan then baked. Served with mashed potatoes, pistachio bur-blank and vegetables du jour | 19.00 |
| Pork MilanesaPork loin pounded thin, breaded and pan fried. Served with mashed potatoes, sauteed spinach and a Dijon mustard aioli | 18.00 |
| Monaghans MeatloafTruffle mashed potatoes, seasonal vegetables and mushroom gravy | 18.00 |
| Proscuitto ChickenChicken breast wrapped with Proscuitto di Parma over our green risotto with an herb wine pan sauce | 18.00 |
| Pasta PrimaveraRigatoni chicken or shrimp broccoli squash and spinach tossed in a tomato cream sauce and parmesan | 17.00 |
| Talapia PicataPan seared talapia served with mashed potatoes, seasonal vegetables and lemon caper sauce | 17.00 |
| Veggie LasagnaSpinach, mushrooms, squash, tofu and marinara layered between grilled polenta, on a bed of bechamel sauce | 14.00 |
| Baked MacaroniTossed in a three cheese garlic cream sauce, baked with house made bread crumbs | 12.00 |
| Add chicken | 3.50 |
Desserts
| TiramisuLady fingers soaked in Kahlua and Peets coffee, vanilla cream cheese topping and dusted with chocolate shavings | 8.00 |
| Chocolate Lava CakeSemi-sweet chocolate cake with warm gooey chocolate center, served with vanilla ice cream and brandied cherries. | 8.00 |
| Bread PuddingBrioche bread soaked in our brule batter with apples, pecans and cranberries. baked and served warm with vanilla ice cream, chocolate and caramel sauce | 8.00 |
| Creme BruleServed with chocolate chip cookies | 8.00 |
An 18% gratuity will be added to parties of 8 or more.
We are unable to provide separate checks for parties of 6 or more.
