Traditional pub fare. Two puff-battered tilapia fillets served with fries, coleslaw, and a side of lemon caper aioli.

A large portobello cap, stuffed with cheese, parsley, tomatoes, seasonings, and breadcrumbs. Served with seasonal vegetables and chive mashed potatoes.

Seared Atlantic salmon fillet with a brown butter, shallot and caper sauce. Served with seasonal vegetables and lemon rice.

Panko crusted chicken breast topped in our house marinara sauce and melted fresh mozzarella, served with linguine Pasta.

A ten ounce, New York strip, topped with a bone marrow compound butter. Served with seasonal vegetables and chive mashed potatoes.