Entrées

16 oz ribeye steak with house chimichurri and balsamic reduction.

Three 2 oz meatballs, marinara sauce, basil, parmesan, and rustic toast.

Crispy chicken tenders, waffle, and syrup.

Two pan seared fresh local fish with Provençal sauce.

Pork ribs with BBQ sauce.

Shrimp with limoncello beurre blanc, roasted grape tomatoes, and garlic toast.

8 oz mushrooms with balsamic, soy, garlic, cilantro, and rustic toast.