Our Menu

TO START

Brick Oven Portobello - Layered with fresh mozzarella, cured tomatoes patterned with an orange basil pesto 

Shrimp and Goat Cheese Melt - Zest baked and surrounded by French bread and pita chips

Eggplant Cheesecake - A baked delicacy served with a roasted garlic tomato sauce

Tequila Orange Shrimp - Orange spice rubbed over black bean corn cabbage slaw with an avocado green chili sauce

Grilled Scallops - Jerk seared with a tomatillo chipotle tartar sauce on cilantro cabbage slaw, red chili oil and avocado

ENTREES

Harris Ranch Ribeye - 13 oz portion, seared and served with teh redeye gravy on a roasted scallion mash and sauteed green beans

Rainbow Trout - Citrus breaded on crab spinach Yukon gratin with an oyster mushroom Vidalia onion sauce and a chive orange aioli with grilled asparagus

Stuffed Shrimp - Stuffed with goat cheese, panko breaded and fried, and placed atop a yellow pepper cream, linguine tossed in a sundried tomato sauce with an artichoke pepper relish, drizzled with aged balsamic

Beef Short Ribs - 18oz boneless beef rib glazed with a Dijon mango molasses with soy-splashed snap peas and gingered spaghetti squash

Domestic Lamb Shank - Wrapped in grape leaves and braised in a Syrah tomato sauce on fusilli pasta with a cream sauce of goat cheese, sun dried tomatoes, fennel and artichokes and topped with a grape feta relish

Center Cut Pork Chop - Panko breaded sauteed served atop smashed potatoes and a cranberry orange chutney

Atlantic Salmon - Bacon wrapped with a roasted tomato sauce and smashed potatoes

Market Seabass - Cilantro seared with tri-colored tostadas layered with peppers, onions, cabbage and oregano scented squash placed atop mango rice and covered with a spicy jack cream sauce

Harris Ranch Sirloin Meatloaf - Slow roasted and served on smashed potatoes with a wild mushroom sauce

Catfish Gumbo - Polenta crusted catfish seared on artichoke rice surrounded by crab gumbo and topped with grilled adouille and linguica sausage

Filet Mignon - Crumbled gorgonzola, oven roasted sweet potatoes with a lemon peppercorn jus

Ahi Tuna - Cilantro seared on lime scented pearl couscous with a tomato pineapple pico de gallo

Angel Hair Pasta - Fresh basil, asparagus, red peppers and watercress in a roasted garlic balsamic sauce

Citrus Crusted Chicken - Slow roasted on smashed potatoes with a wild mushroom demi-glace

Osso Buco - Braised veal shank with a vegetable mirepoix in a Grand Marnier citrus sauce on smashed potatoes

DESSERTS

Chocolate Bread Pudding Bananas Foster
with a caramel rum sauce and fresh bananas

Lemon Custard Pound Cake
layered with fresh seasonal berries

Chocolate Caramel Fondue
flamed with Grand Marnier and
served with fresh fruits and sweet cakes

Mocha Cappuccino Pot De Creme
with a hazelnut whipped cream

Orange Cranberry Cheesecake
with a minted citrus sauce

Entrees $13-35

WINE LIST

(Click for PDF) The wines on this progressive wine list are grouped in flavor categories. Wines with similar flavors are listed in a simple sequence starting with those that are sweeter and milder in taste, progressing to the wines that are drier and stronger in taste.

The Federal Government requires that we advise you of the increased health risk of eating undercooked foods.

Call 602.274.7442 for reservations.
Open for dinner Sunday through Thursday 5:00-9:00 p.m.
Friday and Saturday nights until 10:00 p.m.
Fax us at: 602.266.1837