Soup du Jour cup 5 bowl 6.50
Chowder cup 5 bowl 6.50
Butternut Squash Lobster Bisque cup 6.50 bowl 8.50

Quiche of the Day

Served with orzo salad or mixed field greens
with cucumber, tomato and dill tossed with red wine vinaigrette
or bleu cheese dressing.


Baby arugula with grilled calamari, avocado, chopped tomato, red onion, two-pepper marmalade, asparagus, dill and mozzarella in a red wine vinaigrette
- 15.00

Sesame crusted ahi tuna with stir fry baby bok choi, bean sprouts and lo mein noodles tossed with sesame ginger vinaigrette and topped with crisp onion grass served with orange wasabi aioli and soy lime glaze. - 16.50
With chicken - 15.00

Romaine lettuce tossed in a traditional Caesar dressing with garlic flat bread croutons and shaved pecorino cheese - 8.50

Crispy duck breast over baby spinach with shaved pear, grilled pineapple, roasted beets, blood oranges and honey ginger pecans with crisp goat cheese round and apple cider vinaigrette
- 16.50

Mixed field greens with dried cranberries, oranges, mango and candied almonds with orange honey mustard vinaigrette and crumbled gorgonzola
- 8.50

Baby spinach with grilled Tuscan vegetables, tomato, cucumber calamata olives, red onion and crumbled feta in a lemon vinaigrette topped with choice of salmon, shrimp, sea scallops or tenderloin of beef
- 16.00

House salad of mixed greens, tomato, dill, cucumber and carrots in a red wine vinaigrette

Mixed Field Salad, House Salad or Caesar Salad:

with Grilled Chicken - 13.00 - with Grilled Salmon - 16.00 - with Shrimp, Sea Scallops, Ahi Tuna or Tenderloin of Beef - 16.50
Blue cheese dressing optional


Grilled chicken with Tuscan vegetables, Portobello mushrooms, prosciutto, spinach and mozzarella with tomato chutney spread and balsamic drizzle
- 11.00

Corned beef with sauerkraut, melted swiss, tomato and tangy sauce on grilled rye bread
- 11.00

Grilled salmon with pineapple rings, tomato, baby arugula and pepper jack cheese with a caper dill sauce
- 13.50

Open faced turkey and ham with red pepper, spinach, mozzarella cheese and pesto spread
- 11.00

Tuna salad with bacon, cherry peppers, melted swiss, avocado, lettuce and tomato
- 11.00


Grilled chicken with roasted peppers, bacon, tomato, melted provolone and pesto spread.
- 10.50

Black angus burger with grilled onions, tomato, bacon, avocado, melted cheddar and creamy chipotle spread.
- 12.00

Smoked Turkey Rueben with roasted peppers, caramelized onion, avocado, swiss cheese and southwestern aioli spread.
- 11.00

Fried corn meal dusted oysters and shrimp with smoked salmon, avocado, red onion, tomato, melted brie cheese and chipotle tartar sauce
- 13.00

Maine lobster club with bacon, tomato, avocado, red onion, arugula and melted brie cheese with lemon basil aioli.
- 17.00

Philly style tenderloin of beef with raw onion, beef tomato, mushrooms, arugula and melted provolone cheese with a creamy horseradish sauce
- 12.00


Breaded chicken with eggplant, fresh basil and melted mozzarella with a tomato chutney spread
- 11.00

Pan roasted Colorado lamb with caramelized onions, tomato, spinach and crumbled goat cheese with a cucumber mint raita sauce
- 13.00

Blackened chicken with tomato, avocado, jasmine rice, melted pepper jack cheese and black bean spread
- 10.50

Fried breaded cod fish with avocado, lettuce and tomato with a creamy caper dill sauce
- 10.50

Chicken salad with apples and currants, lettuce and tomato in pita bread
- 10.50

All sandwiches, paninis and wraps are served with crisp french fries tossed with shallot and herb vinaigrette 
OR Tomato cucumber tomato house salad with red wine vinaigrette.  Bleu cheese dressing optional


Garlic and herb marinated tenderloin of beef over mushroom demiglace, horseradish tomato salsa and crumbled gorgonzola served with three cheese potato gratin, broccolini, zucchini and haricot vert
- 16.50

Poached salmon with apple and orange, caper and fennel relish served with scallion and pineapple infused jasmine rice, stir fry baby bok choy, spinach and beets in orange ginger sauce
- 16.50

Sea scallops baked with spinach, Portobello mushrooms and gorgonzola cream sauce served with spinach, pecorino and English pea risotto and seasonal vegetables
- 16.50

Grilled pork tenderloin stuffed with apples, rosemary and pecans over apple cider, fig and port wine reduction sauce served with chipotle and lime sweet mashed potatoes, broccolini, haricot vert and carrots
- 15.50

Breast of chicken stuffed with basil and cheese over mushroom caper lemon butter and herb sherry reduction sauce, served with garlic whipped potatoes, sauteed spinach, broccolini and carrots
- 15.50

House made ravioli filled with spinach, portobello mushroom, mascarpone cheese and vegetable ratatouille in a pomodoro sauce
- 15.00
- With Grilled Chicken - 15.50
- With Shrimp or Sea Scallops - 16.50

*Notice: Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness.


Pan seared sea scallops over heirloom tomatoes, eggplant, mozzarella, avocado, kalamata olives, fresh basil topped with olive oil and balsamic drizzle

Braised chicken quesadilla with onion, tomatoes, chipotle, spinach, black bean spread and mozzarella. Served with guacamole, creme fraiche and tomato salsa
- 11.00

Crispy calamari with sweet and sour cucumber relish and orange chipotle aioli or with pomodoro sauce
- 14.50

Sesame seed crusted Ahi tuna with wasabi aioli drizzle and apple, jicama & pickled ginger orange slaw
- 14.00

Coconut & creole herb dusted shrimp, pineapple, jicama & coconut curry sauce
- 14.00

Mixed medley of chilled shrimp, sea scallops and raw oysters with spicy cocktail sauce and jicama mango slaw
- 14.50

Blue Point oysters Rockefeller wsith pancetta, spinach, and pecorino dressed with lemon vinaigrette
- 14.00

Maine crab cakes over pear mango chutney with chipotle tartar sauce & citrus aioli garnished with potato wafers, arugula and corn
- 12.50

House made agnolotti stuffed with lobster, sweet potatoes, corn & mascarpone cheese over a sage balsamic brown butter sauce, topped with chopped almonds & pine nuts
- 13.50

Grilled avocado stuffed with lobster, cherry tomatoes, red onion, fennel & brie cheese topped with chipotle lime creme fraiche garnished with tropical fruit
- 16.50

Pulled free range chicken & vegetable spring rolls with BBQ sauce and corn, black bean & cherry tomato salad
- 10.50

Tenderloin of beef, baby bok choy, snow peas, broccoli & corn stir fry in hoisin and soy sauce
- 13.00

House made tortellini stuffed with ricotta & fontina cheeses tossed with spinach, lobster, cherry tomatoes & chives in truffle lemon butter sauce
- 14.50


Soup du Jour cup 5 bowl 6.50
Chowder cup 5 bowl 6.50
Sweet Potato Corn Lobster Bisque cup 6.50 bowl 8.50


Romaine lettuce with garlic flat bread croutons in a traditional Caesar dressing topped with pecorino cheese.
- 8.50

Baby spinach with strawberries, pineapple, jicama, dried cranberries & honey roasted pecans in an orange honey mustard balsamic vinaigrette topped with a crispy goat cheese round
- 8.50

Mixed field greens with fresh berries, kiwi, orange segments, dried cranberries, jicama & candied almonds in a papaya dressing topped with crumbled gorgonzola 
- 8.50

Baby arugula with heirloom tomatoes, avocado, red onion, grapes, cucumber, kalamata olives & dill in a red wine vinaigrette topped with pecorino
- 8.50

House salad of mixed field greens, cucumber, tomato, carrots & dill tossed in a red wine vinaigrette
- 5.50

Mixed Field Salad, House Salad, Spinach Salad or Caesar Salad:
with Grilled chicken - 13.50 -  with Salmon, Ahi Tuna, Shrimp, Sea Scallops or Tenderloin of Beef - 16.50

Bleu Cheese dressing optional


Maine lobster club with tomatoes, bacon, avocado, red onion, arugula and melted brie cheese with chipotle lime creme fraiche 
- 17.50

Black angus burger topped with bacon, caramelized onion, avocado, portobello mushrooms and gorgonzola with a creamy chipotle spread
- 12.50

Grilled chicken with roasted peppers, spinach and provolone cheese with pesto mayonnaise spread. 
- 10.50

All sandwiches are served with a choice of plain French fries, herb shallot tossed French fries or a house salad.


Pan crisped maple leaf duck breast with a port wine foie gras and dried cherry berry sauce, served with broccoli, quinoa and corn in Jasmine rice, balsamic carrots, sauteed spinach and asparagus
- 28.50

Lightly blackened Chilean sea bass topped with avocado and fennel fruit relish and passion fruit vinaigrette served with cherry tomatoes, lobster, corn and shitake mushroom infused cous-cous and asparagus and broccolini tossed in shallot butter
- 30.00

Lightly blackened Costa Rican Ahi tuna over stir fried spring vegetables dressed with ginger vinaigrette served with wasabi whipped potatoes and mango salsa finished with orange wasabi aioli and soy lime glaze
- 27.50

Pan seared sea scallops topped with cherry tomatoes, jicama & papaya salsa and citrus buerre blanc served with shrimp, fava bean, asparagus, pecorino risotto and sauteed spinach, leek and shitake mushroom gratine
- 27.50

Dijon and herb crusted rack of lamb over mint natural jus served with three cheese, chipotle and sweet onion potato gratine, sauteed white beans, asparagus, broccoli, cherry tomatoes and fava beans and mint & dried fruit chutney
- 32.00

Combination of jumbo shrimp and lobster with tropical fruit salsa and drizzle of BBQ sauce and tenderloin of beef with mushroom, sweet onion, pesto and horseradish bordelaise, served with chipotle and cheddar whipped potatoes and haricot vert, broccoli and carrots
- 31.00

Pan seared French breast of chicken stuffed with spinach sweet peppers, pancetta and mozzarella topped with tomatoes, mushrooms, capers and sherry reduction, served with garlic whipped potatoes and seasonal vegetables
- 23.00

Garlic and herb marinated tenderloin of beef topped with crumbled gorgonzola in a grilled scallion port demi-glace served with a cherry tomato, kalamata olive, red pepper warm salad and garlic whipped potatoes, sauteed haricot vert, broccoli, asparagus, mushrooms and tossed bacon
- 27.00

House made raviolli filled with spinach, asparagus, portobello mushrooms, mascarpone and parmesan cheeses in a zesty pomodoro sauce
- 18.50
- Add Grilled Chicken - 21.00
- Add Shrimp or Sea Scallops - 24.50

Pan seared rib eye pork chop with dried fruit topped with sweet and sour cranberry jus and a port reduction served with chipotle lime mashed sweet potatoes and broccoli, haricot vert and carrots tossed in shallot butter
- 27.00

Sesame crusted wild king salmon with roasted tomatoes, caper berries, artichokes, and buerre noisette, served with pineapple, almond, saffron and mint infused Jasmine rice, sauteed spinach and mixed greens, sweet peppers and mushrooms
- 27.50

Rainbow tortellini with sauteed shrimp, sea scallops, mussels, Andouille sausage, roasted tomato, artichokes, shitake mushrooms, fava and white beans, broccoli and spinach in a truffle burro fusco sauce
- 26.50

Homemade Desserts

Mixed berries & kiwi-lime tart

Macadamia mini tart filled with white chocolate and cream cheese topped with fresh fruit

Warm lava cake with cappuccino gelato and almond crackle

Blueberry crème brulèe or traditional vanilla bean crème brulèe

Oatmeal cookie sandwich with mint chocolate chip ice cream

Chocolate mousse cake

Strawberries and coconut chiffon tart

Lemon or orange sorbet

All desserts 8.50


Pair of shrimp with heirloom tomato, mozzarella, fresh basil, calamata olives with olive oil and balsamic drizzle.
- 13.50

Chicken quesadilla with onion, tomato, chipotle black bean spread, melted provolone cheese served with crème fraiche and guacamole.
- 10.00

Crispy calamari topped with sweet and sour cucumber relish and chipotle aioli.
- 14.00

Pan seared ahi-tuna sliced then drizzled with soy lime glace served with orange segments on a bed of jicama, picked ginger and wasabi paste.
- 14.00

House made agnolotti filled with lobster, sweet mascarpone cheese over fresh sage balsamic brown sauce sprinkled with toasted almonds.
- 14.00

Fried oysters topped with smoked salmon and a jicama cucumber avocado slaw with a dill lime crème fraiche.
- 13.00

Pair of Maine crab cakes over pear and mango chutney with chipotle and citrus aioli and crispy wonton strips.
- 12.00

Open face lobster and sea scallop ravioli with chopped tomatoes, asparagus in a truffle oil lemon butter sauce.
- 14.50

Creole coconut crusted jumbo shrimp over ripe pineapple rings and coconut curry sauce.
- 13.00

Pulled BBQ free range chicken spring rolls with an orange ginger sauce.
- 10.00

Summer Salads

Sesame encrusted Ahi-Tuna over stir fried spring vegetables and lomein salad tossed in sesame ginger vinaigrette topped with onion grass and orange wasabi aioli.
- 16.00

Baby Arugula, broiled calamari, shaved red onion, chopped tomato, avocado strips, fresh dill and pecorino cheese with red wine vinaigrette.
- 14.00

Romaine lettuce tossed in a traditional Caesar dressing with garlic croutons and shaved pecorino.
- 8.50

House mix green salad with red wine vinaigrette.
- 5.00

Mixed field greens with candied almonds, fresh Jicama, kiwi and orange segments, gorgonzola with a citrus mango passion fruit vinaigrette.
- 8.50

Wild Salmon and shrimp broiled over baby spinach, grilled Tuscan vegetables, calamata olives with crumbled feta cheese tossed with olive oil, lemon vinaigrette.
- 15.50

Baby Spinach, strawberries, pineapple, Jicama and toasted peanuts in a garlic balsamic vinaigrette topped with a crispy goat cheese cake.
- 8.50

Mixed Field or Caesar Salads above:

with Grilled Chicken - 12.50 with Salmon - 14.00 with Shrimp, Scallops, Ahi Tuna or Tenderloin - 16.00

All sandwiches served with salad or fries

Served as a Sandwich or a Wrap

Black Angus burger with tomato, raw onion, avocado, bacon, pepper jack cheese.
- 11.00

Maine picked lobster with bacon, tomato, baby arugula, avocado, melted brie with citrus aioli.
- 17.00

Grilled chicken roasted peppers, melted provolone cheese finished with a pesto mayonnaise.
- 10.50

Smoked turkey Rueben with roasted peppers, caramelized onion, avocado, melted swiss with southwestern aioli spread.
- 11.00

Corn beef on rye with tomato, sauerkraut, melted swiss and Dijon mustard spread.
- 10.00

Smoked turkey with herb aioli, smoked bacon heirloom tomato, avocado, melted swiss.
- 11.00

Pan seared sea scallops and shrimp with pineapple, spinach, Jasime rice, melted brie and BBQ drizzle.
- 13.50

Chicken blackened with black bean spread, mango salsa and jasmine rice with melted cheddar cheese.
- 10.00

All sandwiches, paninis and wraps are served with crispy french fries tossed in shallot herb vinaigrette or cucumber tomato house salad

*Notice: Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness.

Wines by the Glass

Available by the bottle - 25.00

Shadow Brook Chardonnay - 7.50

Ripe pear, peach and pineapple

Glass Mountain Chardonnay - 8.00

Ripe fruit with a long finish

Shadow Brook Pinot Grigio - 7.50

Fresh lemon and orange notes

Jeffrey’s Pinot Grigio - 7.50

Bright fruit with a crisp finish

Gato Negro Sauvignon Blanc - 7.50

Stone-fruit flavors, grassy and herbal notes

Lauquita Sauvignon Blanc - 8.00

Bright acidity with a fruit filled finish

Fünf Riesling - 8.00

Ripe Fruit flavors of peach and green apple

Charming Life Prosecco - 7.50

Vibrant, crisp and fun

Shadow Brook White Zinfandel - 7.50

Sweet flavors of apricots and berries

Jeffrey’s Pinot Noir - 7.50

Bright fruit with a lingering finish

Mount Pellier Pinot Noir - 8.00

Cherry fruit flavors with oaky finish

Gato Negro Malbec - 7.50

Ripe rich blackberry flavors

Shadow Brook Merlot - 7.50

Flavors of plums and cherries

Robert Mondavi Private Selection Merlot - 9.00

Bright plum fruit with a deep finish

Shadow Brook Cabernet Sauvignon - 7.50

Flavors of black currant and oak

Grayson Cabernet Sauvignon - 9.00

Flavors of black currant and chocolate

Twisted Vine Zinfandel - 7.50

Ripe, sweet cherry and berry flavors

Porta Sole Montepulciano - 7.50

Black cherry notes with a long finish

- Reserve Wine List -

Sparkling & White Wine

Veuve Clicquot Yellow Label N/V - Champagne (France)

Beautiful golden yellow color with a nose of white fruit and raisins. This wine is well structured with a round finish.
Seventy-nine dollars

Mionetto Sergio N/V Brut - Valdobbiadene (Italy)

This fully-sparkling wine is pale gold with greenish tints and a full and consistent perlage. Refined, light and delicate, it has a long-lasting aroma and fruity, crisp taste that recalls green apples.
Thirty-five dollars

Mionetto Prosecco Rose Frizzante - Valdobbiadene (Italy)

This sparklers aromatic nose provides floral scents and a touch of anise. The rich, creamy mouthfeel ends slightly sweet, making this an enjoyable beverage.
Forty-five dollars

2007 Conundrum By Caymus - Napa (California)

Powerful aromas of green apples, tangerines and honeysuckles in the nose. Core flavors of apricots, melons, pears and vanilla are beautifully balanced with bright acidity and citrus fruit.
Fifty dollars

2007 Robert Mondavi Fume Blanc - Napa (California)

Rich aromas of lemon, verbena, delicate orange blossoms and a touch of minerality. This wine is vibrant and expressive with a perfect balance of weight and acidity.
Thirty-six dollars

2008 Nobilo “Icon” Sauvignon Blanc - Marlborough (New Zealand)

A brilliant burst of lime, grapefruit and green apple rides easily on a racy, acidity-fueled texture, persisting into the long, vibrant finish with hints of wet stone and citrus peel.
Thirty-two dollars

2007 Louis Latour Pouilly Fuisse - Burgundy (France)

The color is a sparkling pale gold. The nose is seduced by its aromas of white fruits, notably peaches, to which Chlorophyll notes add themselves. The fruitful aromas are rounded out by specific mineral notes.
Forty-five dollars

2008 Domaine Talmard Macon Chardonnay - Burgundy (France)

This is a luscious, deep straw-colored wine showing scents and flavors of butterscotch, honey and lemon with a distinct mineral taste on the finish that identifies it as French.
Thirty-two dollars

2008 Raymond Chardonnay Reserve - Napa (California)

This wine opens with delicate floral aromas of honeysuckle and orange blossom followed by lemon, lime and pear notes amid toasted almond, orange zest and vanilla. A rich, full mouth feel with balanced acidity and bright pear, peach, honey, lemon and passion fruit flavors followed by a smooth vanilla finish.
Thirty-five dollars

2006 Landmark “Overlook” Chardonnay - Sonoma (California)

The balanced acidity and creamy fleshy texture suggest a wine that will continue to age beautifully. Green apple, floral, lime and citrus blossom scents give this full-bodied Chardonnay a distinctive edge.
Fifty-five dollars

2008 Danzante Pinot Grigio - Veneto (Italy)

The bouquet is intense with enticing fragrances of fresh citrus fruit and flowers. On the palate, its silky, well-balanced body is enhanced with hints of pineapple, grapefruit and spices that carry through to a crisp, dry finish.
Twenty-seven dollars

2007 Alois Lageder Pinot Grigio - Alto Adige (Italy)

Traditional aromas of flowers with somewhat spicy notes. Rich flavored in the mouth, with a slight smokiness at the back and a great minerality throughout.
Thirty-five dollars

2008 Terredora Di Paolo Falanghina - Campania (Italy)

This wine offers a rich and intense aroma of fruit with hints of apple, pineapple, quince and pear. It is fresh and clean in the mouth with excellent acidity, good structure and a floral finish.
Thirty-five dollars

Red Wine

2007 Acacia Pinot Noir - Carneros (California)

Plum, blackberry, red rose and violet notes weave through the enticing aromas, mingled with warm nuances of vanilla and toasted oak from barrel aging. Silky, elegant flavors echo the aromas, adding blueberry and plum to the rich fruit complexity.
Forty-five dollars

2006 Martin Ray Pinot Noir - Santa Barbara (California)

This wine has a brilliant garnet color and aromas of berries and vanilla. The palate is full and sensual with ripe raspberry and strawberry, elegantly balanced with vanilla. The mouth boasts creamy, supple texture and opulent fruit, fused with smooth but bright flavors on the finish.
Forty-five dollars

2006 David Bruce Pinot Noir - Sonoma (California)

Cherries, cranberries, rose petals, cinnamon and vanilla fill the nose. Red cherry, plum, vanilla, citrus, toasted pecan can be detected on the palate. This Pinot Noir possesses fine tannin structure and a long finish.
Fifty dollars

2005 Milbrandt Legacy Merlot - Columbia Valley (Washington State)

A smorgasbord of ripe blackberry, spice, tobacco, plum, cherry and coffee. It is dense, lush and voluptuous. Small amounts of Cabernet Sauvignon and Petit Verdot are blended for additional structure, color and weight. The wine finishes with a dash of oak, a hint of cassis and a dollop of cedar.
Thirty-nine dollars

2005 Whitehall Lane Merlot - Napa (California)

Aromas of blackberry, violet and oak. It gains its depth from a combination of plum, wild berries and cola flavors that are beautifully balanced and lingering.
Forty-five dollars

2007 Duckhorn Merlot - Napa (California)

Aromas are dominated by ripe fruit-blackberries, plums and cherries accented by notes of toasted oak, vanilla, cedar and tobacco. The flavors are rich with chocolate, blackberry, blueberry, plum, cassis, white pepper and dried herbs.
Eighty dollars

2003 E. Guigal, Chateauneuf Du Pape - Rhone (France)

Dark pungent flavors of black cherry and spiced plum are richly prominent, constantly referring back to a deeply gripping minerality that tethers the complex aromas of fruit, spice, fresh meat and black tea. It feels like a sphere, seamless and harmonious, staining the palate with its long, fragrant length.
Sixty dollars

2006 Chateau Tourelles Longueville - Pauillac (France)

This lovely, supple, seductive, Merlot-dominated wine has fresh, crunchy, ripe fruit, very gentle tannin, and excellent length.
Seventy dollars

2007 Justin Cabernet Sauvignon - Paso Robles (California)

Aromas of cherry, plumb, cinnamon, leather and a touch of forest floor fill the glass. A soft, fruit forward entry combines with balanced acidity and low alcohols to coat your mouth with a multitude of flavors. Layers of red and black fruit segue into a finish accented by vanilla, caramel and a hint of butterscotch from the new American Oak.
Forty-five dollars

2006 Robert Mondavi Cabernet Sauvignon - Napa (California)

Tannins are chewy and mouth-coating, merging with engaging flavors of blackberry, black plum, cassis and just a hint of black olive. All this power is knit together into a harmonious whole to create a well-structured wine that makes a bold statement and culminates in a very long, satisfying finish.
Fifty-two dollars

2006 Hess Collection Block 19 Cuvee - Mt Veeder (California)

(Bordeaux Blend) Flavors of bright red fruit, spice and a fleshy round palate, integrated with French oak and a satin finish.
Fifty-five dollars

2006 Opus One - Napa (California)

(Cabernet Blend) Opus one offers concentrated aromas of blackberries, rose petals, white truffles, licorice and nutmeg. The wine offers flavors of cassis, black olives, raspberries and dark chocolate with a long lingering finish.
Three hundred dollars

2005 Monsanto Chianti Classico Reserva - Tuscany (Italy)

Sweet scent with ripe, warm cherries and notes of dry earth and tobacco, and an elegant palate full of bright cherry and berry fruit, dry, ripe tannins and great acidity.
Forty-seven dollars

2003 Castero Brunello De Montalcino - Tuscany (Italy)

Great structure with intense ruby red color and garnet reflections. It offers the palate an elegant, dry and velvety taste.
Sixty dollars

2004 Damilano, Barolo Lecinquevigne - Piedmont (Italy)

This wine has deep red-ruby color with slight orange hues. The nose has intense aroma of vanilla and licorice. On the palate, the wine is dry and full-bodied with a warm and elegant texture with a fresh and persistent finish.
Sixty-five dollars

2003 Masi Costasera Amarone - Valpolicella (Italy)

Strong bouquet of baked fruit, plums and cherries,which provide the fruit flavors on the palate are accompanied with attractive hints of coffee and cocoa. Excellent balance between supporting acidity and soft tannins that melt into an intriguing softness.
Ninety-five dollars

2006 Rosenblum Zinfandel - Paso Robles (California)

Dark in color, the wine displays notes of black cherry, raspberry, rhubarb, violets and cracked white pepper spice in the bouquet. Full-bodied, the wine reveals dense and juicy dark fruits in the mouth, as supple tannins melt into a lingering finish.
Forty dollars

2006 Condado de Haza Tempranillo - Ribera Del Duero (Spain)

Bright ruby color with hints of raspberry, blackberry, anise and flowers. The juicy dark berry flavors are complemented by succulent herbs and dark chocolate, becoming sweeter with air. The finish leaves strong floral and berry notes.
Fifty-five dollars

2004 Muga Reserva Tempranillo - Rioja (Spain)

The nose combines vanilla, smokiness with cranberries and just the right amount of horse blanket and leather. In the mouth, the tannins make a ripe blanket on top of tart cherry fruit.
Fifty-nine dollars

$29 per person
Includes your dish of choice from our offer of appertizers or salads, main course and
desserts with complimentary coffee or tea;

Appetizer & Salad choice:

Organic Tomatoes & Fresh Mozarella
basil, kalamate olives in olive oil, balsamic glaze


Braised Chicken Quesadilla
with sweet onion, red pepper, green pepper, tomato spread, black beans, melted three cheeses served with guacamole, creme fraiche and tomato sauce


Tenderloin of Beef
baby bok choy, snow peas, broccoli, corn, rice vermicelli, stir fry and soy sauce


Baby Arugula
apple, cranberries, pine nuts, grapefruit segments, crumbled goat cheese, tossed with red wine vinaigrette


Mixed Field Greens & Berries
kiwi, orange segments, jicama and candied almonds in a citrus apple puree vinaigrette topped with shaved pecorino cheese


Traditional House Salad
cucumber, tomatoes carrots, and dill tossed in red wine vinaigrette and crumpled gorgonzola

Main Courses:

Garlic & Herb marinated Tenderloin of Beef
over green pepper corn, port wine cream sauce, served with chipotle cheddar cheese, garlic whipped potatoes, seasoned vegetables and crispy onion grass


Pan Seared Organic Chicken Breast
stuffed with ham smoked mozzarella and tossed with sweet onion, fresh tomatoes, mushrooms, thyme, lemon butter sherry wine reduction sauce, and served with garlic whipped potatoes, and seasonal veggies


Pan Seared Wild King Salmon
over cranberry, peaches, orange, raspberry chutney served with jasmine rice and vegetables


Homemade Tricolore Tortellini
garlic, oliver oil, white beans, zucchini, spinach, aspargus, mushroom and tomato sauce

Dessert Selection:

Chocolate Lava Cake


Apple and Pear Mixed berry Crips

desserts are served with coffee and tea
© 2009 Jeffrey's Restaurant By Claudio
501 New Haven Ave
Milford, CT 06460
(203) 878-1910