chicken, lettuce, tomato, fontina cheese, garbanzo beans, dry salami, kalamata olives, and fresh basil are chopped and tossed with a dijon-vinaigrette and parmesan cheese

shrimp, crab, and scallops with asparagus, marinated cucumber, artichoke hearts, egg, olives, and tomato over mixed greens with 1000 island on the side

marinated, seared rare ahi over field greens with portobello mushrooms, sweet peppers and toasted sesame seeds with a wasabi-ginger vinaigrette

spinach fettuccini with shrimp, scallops, and tomatoes in a lemon-caper butter sauce with capers and parmesan

with spinach, polenta, and gorgonzola over a ruby port sauce served with kale & quinoa salad

penne pasta with grilled chicken, fresh basil, shiitake mushrooms, green onion, and a spicy asian cream sauce

light and crispy fish with french fries, cole slaw, and jalapeño tartar sauce

served warm with vanilla bean ice cream

double crust lemon tart with raspberry sauce