Garden Restaurant Menu

Halloumi, goat and fresh mozzarella lightly coated with bread crumbs, pan fried and served over greens.

Made from our chefs special recipe served with remoulade and roasted red pepper coulis.

Served with marinara sauce.

Served with cocktail sauce.

Sauteed with virgin olive oil and roasted garlic served with herb crostini.

Thinly sliced, accompanied with capers, diced onions and horseradish cream.

Topped with crabmeat stuffing and melted Gruyere cheese. Garnished with sliced roasted peppers and ua drizzle of demi-glace.

With crutton topped with melted cheese

Choice of bleu, Asiago or cheddar.

Caramelized onions, sauteed mushrooms and cheddar cheese. Add bacon for an additional charge.

Iceberg lettuce, sliced tomato, cucumber, onions, olives, bell peppers, carrots and feta cheese. Tossed with olive oil and oregano dressing.

A mixture of taboule with diced tomato, parsley, cucumber and onions. Dressed with lemon and olive oil. served with grilled shrimp toasted pita bread and assorted greens.

Romaine lettuce tossed with a traditional Caesar dressing and sliced onions.

Seasoned ground beef topped with diced bell peppers, onions, tomatoes and melted cheese. Served in a tortilla shell.

Thin veal slices, hand breaded and pan fried. Served over mixed greens with tomatoes, capers and balsamic vinaigrette.

Radicchio, endive, cannellini beans, olives, artichokes, balsamic vinaigrette.

Grilled chicken on assorted greens with avocado, bleu cheese, bacon bits and tomato.

Boston lettuce, endive, radicchio, candied walnuts, apples and crumbled bleu cheese in a house vinaigrette.

Grilled chicken breast layered with prosciutto and home-made pesto mayonnaise.

Made from our chefs special recipe served with tartar sauce on the side.

Tender filet mignon seasoned and grilled, topped with Asiago cheese and caramelized onions.

Poultry.

Jumbo sized shrimp lightly battered, hand breaded, deep fried and served with cocktail and tartar sauce. Accompanied with crispy French fries and onion rings.

Traditional vodka sauce made from vodka, fresh tomato sauce and heavy cream.

Sauteed spinach, cherry tomatoes, caramelized onions and walnuts with virgin olive oil and seasoning.

Tossed with artichoke hearts, scallions, prosciutto, fresh dill and sun dried tomatoes. Served in a cream sauce.

Tender 6 oz. medallion broiled and served with french fries.

Lightly seasoned and broiled. Served with sauteed spinach and topped with a lemon butter sauce.

Lightly battered with egg and flour served with a delicate lemon and white wine sauce.

Topped with seasoned bread crumbs and white wine butter sauce.

Sauteed in our house marinara or green parsley and roasted garlic sauce.

Halloumi, goat and fresh mozzarella lightly coated with bread crumbs, pan fried and served over greens.

Served with marinara sauce.

Served with cocktail sauce.

Sauteed with virgin olive oil and roasted garlic served with herb crostini.

Thinly sliced, accompanied with capers, diced onions and horseradish cream.

Topped with crabmeat stuffing and melted gruyere cheese. Garnished with sliced roasted peppers and a drizzle of demi-glace.

Pan seared sea scallops wrapped in prosciutto 2 pieces, 'our signature' crab cake 1 piece and fried calamari. Served with marinara sauce.

Boston lettuce, endive, radicchio, candied walnuts, apples and crumbled bleu cheese in a house vinaigrette.

Romaine lettuce tossed with a traditional Caesar dressing and garlic croutons.

Iceberg lettuce, sliced tomato, cucumber, onions, olives, peppers, carrots and feta cheese. Tossed with olive oil and oregano dressing.

Home-made roasted peppers and sliced tomatoes. Topped with sliced sundried tomatoes, fresh basil and balsamic vinaigrette.

Served with a light pink cream and tomato sauce.

Sauteed with broccoli, sun-dried tomatoes and roasted garlic.

Sauteed spinach, cherry tomatoes, caramelized onions and walnuts with virgin olive oil and seasoning.

Tossed with artichoke hearts, scallions, prosciutto, fresh dill and sun-dried tomatoes. Served in a cream sauce.

Served with a citrus rosemary sauce.

Jumbo sized shrimp lightly battered, hand breaded, deep fried and served with cocktail and tarter sauce. Accompanied with crispy french fries and onion rings

Filled with home-made crab meat stuffing and fresh herbs topped with a lemon and stock reduction.

Lightly seasoned and broiled. Served with sauteed spinach and topped with a lemon butter sauce.

Lightly battered with egg and flour served with a delicate lemon and white wine sauce.

Topped with seasoned bread crumbs and white wine butter sauce.

Over a bed of fresh spinach in a lemon and herb infused oil.

14 oz. New York strip steak topped with caramelized onions and sauteed mushrooms.\n

Mustard crust and a red wine demi-glace.

Tender 6 oz. medallion char broiled to perfection with a seasoned broiled 6 oz. tail. Accompanied with drawn butter.\n

Crushed peppercorns and brandy cream sauce.\n

Served with sauteed exotic mushrooms and marsala wine reduction.

Rolled with spinach, sun-dried tomatoes and mozzarella cheese in a Madeira wine sauce.

Wild mushrooms and port wine demi-glaze sauce.

Filled with Montrachet goat cheese, sun-dried tomatoes and fresh basil. Breaded and pan fried.

Breast of chicken pan fried and topped with marinara sauce and melted cheese. Accompanied with linguini.