served Thursday thru Saturday from 5:00 pm – 9:00 pm

Appetizers & Salads


diced fresh tomato, red onion, garlic, basil and a touch of olive oil


Date Nut Ramaki

dates stuffed with walnut, wrapped in bacon, served with teriyaki-ginger sauce


Brie en Phyllo

baked brie cheese in phyllo dough, served with a warm walnut amaretto sauce


Valley Salad

mixed greens, goat cheese, green apples, dried  cranberries, walnuts, croutons, dressed in a light vinaigrette


Soupe du Jour

a cup of today’s soup



Entrées are served with dinner salad or substitute a cup of soup for $2.95

Pear Walnut Pasta  poached pears sautéed with red onion, garlic, walnuts and feta cheese 14.95
Ratatouile Quiche flaky pastry custard dish with rich flavors of vegetables seasoned with thyme and oregano


Basa au Citron whitefish sautéed and served with a lemon butter caper sauce


Scampi du Chef prawns flambeed in dry vermouth with garlic butter, cream and herbs 18.95
Chicken Curry chicken breast cooked with a mild curry sauce, mango chutney, toasted cocunut, raisins and rice 15.95
Chicken Adobo native Filipino dish cooked with soy sauce, garlic and vinegar, served with rice and topped with a tomato, cilantro & onion relish 14.95
Cannelloni two crêpes filled with seasoned ground veal, topped with alfredo and marinara sauce 14.95
Sweetbread Florentine sautéed with spinach and served with grain mustard sauce  19.95
Beef Stroganoff tender beef tips sautéed with onions, tomatoes, mushrooms and red wine, finished with sour cream 16.95
Skirt Steak  sautéed and served with a piquant peppercorn sauce  18.95
Boneless Pork Chop served with a wild mushroom sauce 18.95
Lamb Shank cooked to perfection, with a mirepoix, red wine reduction and served with mashed potatoes 18.95


Split Charge 5.00