Nouvelle Pot Roast Parmesan
Topped with fresh mozzarella, oreganato crumbs and served over giant ravioli.

Chicken Riesling
Grilled breast of chicken topped with Portobello mushroom, roasted tomato, Fontina cheese, served with a Riesling wine and sage sauce and an autumn vegetable risotto.

Almond Crusted St. Peters Fish
Topped with lobster beurre blanc, mashed potatoes and julienne vegetables.

Char Grilled Skewered Sirloin Steak
Served with 3 potato hash, broccalini, and a twelve hour demi glace.

ChickenSchnitzel
Pan tanned breaded breast of chicken, pounded thin served over almond spaetzle, topped with sun dried cherry sauce.

Thin Spaghetti and Clam Sauce
E.B. Elliot’s famous clam sauce, spagatini pasta served with choice of red or white.

Lobster Ravioli
Served with seared shrimp, scallops in a light sherry bisque and truffle aroma.

Seafood Mari Q ‘Atta
Pepper fettuccine served with shrimp, mussels, clams in a spicy Provencal and hint of cream.

Codfish Osso Buco
Served with a soy and lobster reduction sauce, over Autumn vegetable risotto.

Miso BBQ Salmon
Served with grilled vegetables and topped with crispy root chips.

17 oz. Rib Eye Steak
Sea salt and Smoked pepper rub, mashed potato, broccalini, crispy leeks, 12 hour demi glace.

Szechuan Peppercorn Crusted Yellow fin Tuna (Served Rare)
Orange gastrique, basil oyster sauce and bok choy, served with a wasabi baked potato.

Slow Roasted Prime Rib of Beef
Served with natural au jus, mashed potato and seasonal vegetable.

Crab Crusted Lobster Tail
Served with mashed potato, broccalini and drawn butter.

Lobster Available Daily Priced according to market.

Our Wait Staff will review our daily specials
EXCECUTIVE CHEF - FRANK PIGNATARO