Chef's soup of the day.

Vine riped tomato and Ovolini mozzarella with basil, roasted red peppers and a balsamic reduction served over a bed of mesculin greens and grilled crostini.

Prince Edward Island mussels sauteed with garlic and shallots in a saffron cream sauce.

Crispy calamari served with fresh marinara sauce.

Charred Filet Mignon Carpaccio with baby arugula, shaved Reggiano Parmigiano, capers and drizzled with a horseradish cream.

Lump crab cake served over field greens with red pepper aioli.

Grilled Sea Scallops wrapped with prosciutto and served with cannellini beans, petite aragula and lemon aioli.

Mixed greens with cherry tomato, calamata olives, pepperoncini, mushrooms, cucumbers and red onions with house dressing.

Hearts of Romaine, garlic focaccia cruotons, anchovie lemon vinaigrette, served with shaved Parmigiano Reggiano.

Frisee' salad with sliced pears, toasted walnuts and chevre cheese in a lemon vinaigarette.

Baby spinach and arugula tossed with a pancetta vinaigrette, portobello mushroom and shaved ricotta salada.