Mushrooms cooked in white wine with butter, garlic, and thyme. Served with crostini’s.

One jumbo scallop pan seared to perfection, atop a puddle of truffle sauce served in a shell with crostini.

Puffed pastry filled with mushrooms and Brie cheese, served with honey and crushed almonds.

Banana pepper stuffed with ground beef, rice, onions. Served on our house made hot sauce and topped with Parmesan cheese.

Sautéed shrimp, cooked in white wine, with butter, garlic paprika.

Fried potato chunks covered with house made marinara sauce, garlic aioli sauce, and topped with shaved manchego cheese.

Sautéed pan seared Brussel Sprouts with raisins and bacon, glazed with molasses.

House made polenta, loaded with delicately pan seared buttered shrimp, then topped off with shishitto peppers and scallions.

Deep fried breaded calamari, tossed in salt and pepper and served with garlic aioli and a lemon slice.

Broiled olives, feta cheese, lemon, thyme, olive oil, and crostini’s on the side.

Pan seared ahi tuna steak covered with sesame seeds and garnished with Chimichurri, a lemon slice, and sliced pickled olives.

Three (3) delicately sliced tenderloin steaks, with 3 different flavors. Butter, Chimichurri, and spicy Red Pepper flakes. Served with our choice of pairing red wines.

House made potato chips, topped with thinly sliced Iberian ham.