Menu 2025

Ingredients: Broccoli, onions, carrots, butter, flour, vegetable stock, heavy cream, cheddar cheese, thyme, garlic, bay leaf, black pepper, parsley, nutmeg and Himalayan sea salt. **this is vegetarian, but it is not gluten free**

Butter nut squash cooked done with onions and garlic, stewed in vegetable stock, and finished with all nice fixes and spices that make it taste like fall in bowl of soup. This is a gluten free and a vegan friendly soup.

Another Classic Soup, another Culinary Institute of America recipe brought to you. Savory, rich, deep and sweet onion flavor, floral notes from the sherry wine reduction and fresh thyme, and slightly smokey. *This soup can and will ruin your future soup experience when you go out to eat. * This soup will come with provolone and Gruyère cheese on the side with some sliced French baguette. Ingredients: Onions, chicken stock, bacon, thyme, salt and pepper, sherry wine, bay leafs, butter, garlic and parsley. *the soup is gluten free, but the bread part is not.*

Loaded up with bacon, potato, cheese and ranch seasoning. Ingredients: Chicken stock, russet potatoes, bacon, ranch seasoning, cheddar cheese, heavy cream.

A warm and hearty vegetable soup perfect for those cold winter days ahead of us. Filled with tomatoes, green beans, white beans, and pasta. Ingredients: Extra virgin Olive Oil, onions, carrots, celery, garlic, white beans, tomatoes, green beans, oregano, thyme, pasta noodles, vegetable broth, parsley.

Classic New England style clam chowder, rich with cream based soup and cooked with bacon, celery onions, and potatoes.

Cauliflower and garlic roasted in the oven with shallots, and covered in thyme sprigs, roasted until it is golden brown and delicious. And blended with a vegetable stock and finished with truffle oil. Ingredients: Cauliflower, garlic, shallots, thyme, vegetable stock, salt and pepper. *gluten free, dairy free, and vegetarian.*

A velvety and creamy tomato soup with a bright flavor of basil in every spoonful. Ingredients: Tomato, basil, heavy cream, extra virgin olive oil, salt and pepper.

I promise these will be some of the best Brussel sprouts you taste in your life! Smokey thick cut bacon which is rendered and slowly cooked with onions until they are sweet and caramelized. Finished in the traditional French method/flavors and enhanced with southern flavors. Each order will be roughly a 1lb of food. As a side item these could easily feed 3 people, possibly even four.

A very well done and traditional side of collard greens to enjoy with your next meal. Well balanced flavors of smoky, savory, fatty, sweet and sour, with a tad bit of spicy, are stewed with your greens in chicken stock for at least 2 hours before being finished. Ingredients: Collard greens, garlic, onions, butter, chicken stock, apple cider vinegar, Worcestershire sauce, tabasco, brown sugar, salt and pepper. *can feed up to 3-4 people as a side*

No twist just an excellent pimento cheese made with gourmet cheeses, to enjoy as a snack on cracks, on toast, or spread on your favorite sandwich. Will come in a 1 cup container.

A slightly tangy and sweet pesto spread. Great corse texture, with garlic, lots of Parmesan cheese, extra olive oil, and toasted walnuts. Great as a snack with some sliced bread, or try on some pan seared salmon or oven roasted chicken.

This potato salad is mayo and mustard based. It contains hard boiled eggs, pickle relish, and sweet onions. It has savory, sweet, and slightly tangy flavor profiles. It’s garnish with a little paprika but it is not spicy just nice Smokey bell pepper flavor.

Freshly baked cornbread crumbled, and layered with tomatoes, green onions, bell peppers, bacon, cheddar cheese, kidney beans, corn. The dressing is a mixture of sour cream, ranch, and mayo. This is going to be a smaller portion then most of my other sides are.

Our beloved Valentine’s Day salad is now available on our menu. Organic mixed greens salad served with grape tomato, cucumber, bacon aged cheddar, candied pecans. Dressing is a house made honey mustard vinaigrette.

Watermelon season is here! Watermelon served with toasted almonds, feta cheese, basil and mint leaf, arugula with a little honey served on the side.

Spinach leaf salad with grilled chicken, sliced strawberries, toasted almonds, cucumbers, and feta cheese. Comes with a side a homemade balsamic dressing. This is more of a single serving meal but it could be two small salads for two people.

100% ribeye beef, house made garlic cheese wiz, and served with but on the side onions, bell peppers and mushrooms. Done on a 6inch hog roll.

Delicious basil spread on two ciabatta buns. Roasted chicken, provolone cheese, and roasted red bell peppers. This will require being toasted to finish. Done on a Ciabatta Bun.

Classic lasagna with beef. 3 layers of robust roasted garlic red sauce, and smothered with mozzarella, parmesan, and ricotta cheeses. Infused with Italian herbs such as basil, rosemary, oregano, and parsley. These are in a 9in by 6in by 2in deep pan.

A delicious and tasty meat sauce made of ground beef, carrots, celery, and onions. Red wine reduction and finished with hefty hand of fresh picked basil and parsley. The sauce will come on top of the spaghetti noodles. This is a heavy meal sure to really stick to your bones and satisfy hunger pains.

Garlic and Parmesan cream sauce, with your favorite long noodle. Comes with a fillet of chicken, chopped and put on top.

Pan fried chicken cutlets, cooked in a rich mushroom and marsala wine cream sauce.

Pan fried chicken cutlets cooked until golden brown and then baked in the oven with delicious red sauce, mozzarella, and Parmesan.

This is a pesto sauce based lasagna. If you enjoy pesto I’m sure you will enjoy this lasagna. Layered with roasted chicken, sun dried tomatoes, sautéed spinach, onions and garlic. And layered with of course ricotta mozzarella and Parmesan cheeses. Photo taken is just one slice but you would receive a whole pans worth.

Large Roasted lobster raviolis, 12-13 per serving. 2 cups have Brandy cream sauce served with the meal. Raviolis are made with lobster and ricotta cheese. 6 raviolis with 1 cup of the sauce is a nice pasta meal for dinner/lunch. Sauce is made with brandy alcohol, cream and chicken stock. There are also some mushrooms, and red bell peppers in the sauce.

Panfried chicken cutlets seasoned with house blend of special herbs, spices and seasoning, served with garlic red sauce and mozzarella cheese

Tomato, and cream based sauce that is flavored with Vodka. Seasoned with garlic, onions, basil, and black pepper.

Summer time special! Sweet corn and fresh basil are red to this risotto as it is cooking.

Greek Saffron is added to this risotto as it is cooking. Saffron has a unique flowery smell and fragment flavor this pairs very well with the butter and parmesan cheese.

Hand pulled chicken cooked it its own sauce and stew. Made with homemade dumplings. Also cooked in its stew. Carrots, celery and Italian herbs make the base of flavoring for this dish. Smaller portion this is a single portion. This will go great with a couple of side dishes to go with it.

Chicken, shrimp, and andouille sausage cooked with cajun vegetables, spices and seasoning, and finally stewed in rice and chicken to create a beautiful and hearty dish. A great dish to split between two meals or two people. Ingredients: chicken, shrimp, andouille sausage, green bell peppers, onions, garlic, celery, cayenne and paprika, scallions chicken stock, long grain rice, extra virgin olive oil salt and pepper.

Red Beans stewed with Cajun aromatics and seasoning. Smokey, flavorful, slightly spicy and rich. Served with rice on the side.

Ribeye cooked with mushrooms, onions, bell peppers and garlic cooked into a red wine reduction with Italian herbs. Layered with Gruyere cheese and provolone cheese and topped off with truffled mashed potatoes.

One Single Beef Wellington, using an 8oz fillet. The fillet is wrapped with prosciutto, and stuffed with a mushroom duxelles. And finally that is wrapped with a piece of puff pastry dough. It's a pretty large portion, it is possible to have fun and share it between two people.

It's a French style beef stew!What makes in French style is the use of a lot of red wine for flavor, and the technique to cook the dish. We add a few carrots and parsnips that give the dish and even more aromatic and deep flavor.

A classic pot pie recipe with the add-on of rosemary. Comes with chunky pieces of carrot, celery, potato, and spring peas. The dough we use for this dish is a piece of puff pastry, and is only on top of the meal, not wrapped around the whole thing.