lunch cut chop roasted on cedar wood and pineapple glazed. Served with blended Asiago cheese leek potatoes and vegetables

green and white fettuccine tossed with smoked ham, green peas and mushrooms in a Parmesan cheese cream sauce

jumbo lump crab cakes and skillet poached eggs over homemade focaccia with lemon basil butter sauce, asparagus and parmesan polenta