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.

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

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

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

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

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.

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

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

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

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

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

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