Filet Mira – A choice center cut filet mignon topped with lobster and crab and a white truffle cream sauce. 38

Osso Bucco – A tender pork shank slow roasted in its own juices, served with a rich beef demi glaze. 23

Bouillabaisse- Shrimp, scallops, mussels and clams in lobster broth with shallots and saffron, served over Yukon gold mashed potatoes in a warm cast iron bowl. 27

Rack of Lamb – Rubbed with olive oil and rosemary, grilled and served with a smoked jalapeño mint glaze. Market Price

Scallops Sharon – Pan seared dry sea scallops with pancetta, tomatoes and spinach in a rich creamy sauce over basmati rice, this one is the Chef’s favorite. 27

Duck- A boneless breast, char grilled and served with a raspberry Merlot sauce. 26

Pork Ella Triston – Pork tenderloin sautéed and deglazed with marsala, served with raspberry habanero sauce and topped with melted gorgonzola cheese. 19