Lightly Breaded and Fried to Golden Perfection, Served with A Spicy Roasted Tomato Aioli for Dipping

Resting on a Bed of Garlic Cream Sauce, Topped with Melted Mozzarella and Parmesan Cheese, Roasted Peppers, Pesto Oil

Pan-seared jumbo shrimp served atop roasted pumpkin puree, finished with toasted pepitas, crispy prosciutto, and a drizzle of brown butter–sage oil.

Diced Tuna Mixed with Scallions, Ginger and Crisp Cucumber. Topped with Guacamole. Served with House Made Corn Chips

Mozzarella Stuffed with Basil Cured Tomato Pesto, Fried to Perfection, Served with Pesto Oil and Tomato Salad Garnish

Golden-Brown Crab Cake atop a Bed of Baby- Greens, Served with Sweet Corn Salsa. Finished with Spicy Cajun Aioli

Sweet Fennel Sausage, Breadcrumbs, Fresh Mozzarella and Parmesan Cheese, Roasted Garlic Cream Sauce, Topped Roasted Peppers

Mixed Baby Greens, Shaved Apple, Roasted Butternut Squash, Dried Cranberries, Toasted Pumpkin Seeds Tossed In A Maple-Dijon Vinaigrette.

Candied Pecans, Dried Cranberries, Crumbled Blueberry Goat Cheese, White Balsamic Vinaigrette

Baby Arugula, Crumbled Gorgonzola Cheese, Spiced Walnuts, White Balsamic Vinaigrette

Crisp Romaine, Shaved Parmesan, Creamy Caesar Dressing, Garlic Croutons

Mixed Greens, Portobello, Roasted Peppers, Pesto Oil, Red Onion, Balsamic Vinaigrette

Arugula, Red Onions, Spiced Walnuts, Goat Cheese, Oregano Vinaigrette

Edna’s Favorite. Gemelli Paired with Savory Sweet Fennel Sausage and Sun-Dried Tomatoes. All Tossed in a Light Tomato Cream Sauce. Finished with Parmesan.

Capellini Tossed with Sautéed Shrimp, Roasted Butternut Squash, Caramelized Onions, And Baby Spinach In A Sage-Brown Butter Sauce. Finished With Shaved Parmesan.

Tagliatelle in a White Truffle Oil-Infused Mushroom Broth. Tossed with Shallots, Exotic Mushrooms and Topped with Parmesan.

Pappardelle in a Garlic Madeira Wine Sauce, Tossed with Diced Braised Short Rib, Exotic Mushrooms, Sun-Dried Tomatoes. Topped with Parmesan.

Penne paired with roasted broccoli florets, sweet fennel sausage, sun-dried tomatoes in a roasted garlic–cream sauce. Finished with Parmesan and a touch of nutmeg.

Rigatoni Smothered in a Creamy Bolognese Sauce with Green Peas. Finished With Parmesan.

Penne Tossed in a Pancetta Infused Creamy Tomato Sauce with Green Peas. Finished with Parmesan.

Linguini Paired with Clams, Mussels, Calamari and Shrimp. All Tossed with Garlic and Oil in a Spicy Tomato Fra Diavolo Sauce. Topped with Parmesan.

Grilled Skirt Steak Paired with Seasonal Vegetables and Creamy Sweet Potato Mash. Finished with a Maple-Balsamic Demi-Glaze.

Seasonal Vegetables Paired with a Crisp Potato Croquette. Elevated by a Green Peppercorn-Port Wine Sauce Ladled Underneath the Tender Filet.

Paired with Smashed Potatoes and Seasonal Vegetables. Cabernet Wine and Fig Demi-Glaze Sauce Ladled Underneath the Lamb.

Seasonal Vegetables Paired with Smashed Potatoes. Red Wine Demi-Glaze Ladled atop the Tender Beef.

Served atop Fresh Cucumber Salsa and Ginger Sesame Noodles. Finished with a Spicy Smoked Chili-Sesame Sauce.

Mahi-Mahi Coated In Crisp Panko, Served With Smashed Potatoes and Seasonal Vegetables. Elevated With An Apple Cider–Infused Beurre Blanc Sauce.

Hazelnut-Crusted Salmon Served Atop Creamy Butternut Squash Polenta. Finished with A Drizzle of Brown Butter and Sage Oil.

Potato Croquette, Grilled Asparagus, Green Tomatillo and Avocado Sauce, Topped with Cucumber Salsa

Grilled Asparagus Paired with a Crisp Potato Croquette. Enhanced with a Tomato Cream Sauce, Arugula Pesto Oil.