cannellini beans slowly simmered with onion, carrot, celery and garlic, pureed and finished with cream, served with a bacon wrapped cracker.

spinach, Monterey Jack cheese and herbs baked in a crispy phyllo pastry, served in a pool of garlic tomato marinara with shaved Grana Padano cheese.

sheets of homemade pasta layered with butternut squash, caramelized red onion and smooth goat cheese… served warm in a pool of sage cream sauce.

tender chicken breast filled with sauteed dijon button mushrooms, lightly tossed in panko, baked until golden served and topped with Madeira sauce. Accompanied by an autumn salad of mixed greens, sliced pears, toasted pecans, sweet potato chips and house-made Maple Balsamic Vinaigrette.

a filet of tender Cod, poached in a white wine sauce with shrimp, scallops and crabmeat… dusted with Parmesan bread crumbs and baked until golden. Served with a salad of red leaf lettuce, Mandarin oranges, purple onion, English walnuts and our own poppyseed dressing.

a baked meringue shell filled with jamoca ice cream, hot fudge sauce, toasted sliced almonds, whipped cream and a cherry. Our house specialty!

a medley of apples sautéed in butter and cinnamon, baked under a walnut brown sugar streusel… topped with French vanilla ice cream and homemade caramel sauce.

light and refreshing, served with a gaufrette wafer.