Chef Chad Chad

Charred Caesar Salad – Grilled romaine hearts with roasted garlic Caesar dressing, shaved Parmesan, and herbed croutons

French Onion Soup – Slow-caramelized onions in rich beef broth, topped with toasted baguette and melted Gruyère

Steakhouse Wedge – Crisp iceberg lettuce, blue cheese crumble, candied bacon, and roasted tomato vinaigrette

Smoked Bone Marrow Crostini – Topped with caramelized shallots, herbs, and sea salt

Seared Scallops with Corn Purée – Sweet and smoky, finished with chive oil

Beef Carpaccio – Paper-thin tenderloin drizzled with truffle oil, shaved Parmesan, and arugula

Cast-Iron Ribeye – Served with truffle mash, blistered asparagus, and red wine jus

Filet Mignon with Mushroom Demi – Accompanied by garlic whipped potatoes and buttered broccolini

Herb-Crusted Lamb Chops – With rosemary reduction, roasted root vegetables, and whipped parsnip purée

Bourbon Chocolate Mousse – Dark chocolate, bourbon cream, sea salt flakes

Vanilla Bean Crème Brûlée – Caramelized top, silky custard base

New York Cheesecake – With macerated berries and mint whip

Stuffed Zucchini Blossoms – Goat cheese, herbs, light batter

Heirloom Tomato & Burrata Salad – Basil oil, balsamic drizzle

Butternut Squash Soup – Roasted pepitas, touch of cream

Wild Mushroom Risotto – Parmesan, truffle oil

Vegetable Wellington – Puff pastry, seasonal vegetables, mushroom duxelles

Eggplant Parmigiana – Layered with marinara, mozzarella, parmesan

Stuffed Peppers – Quinoa, vegetables, herbs

Seasonal Fruit Tart – Fresh, colorful, light

Chocolate Avocado Mousse – Creamy, decadent, and vegan

Bruschetta al Pomodoro – Toasted crostini with fresh tomatoes, basil, and extra virgin olive oil

Prosciutto & Melon – Sweet cantaloupe paired with thinly sliced cured prosciutto

Caprese Skewers – Cherry tomatoes, mozzarella, basil, balsamic glaze

Homemade Ricotta Ravioli – Filled with ricotta and spinach, served in sage brown butter

Minestrone Soup – Classic Italian vegetable soup with seasonal vegetables and fresh herbs

Risotto ai Funghi – Creamy risotto with wild mushrooms and parmesan

Chicken Marsala – Sautéed chicken breast in a rich Marsala wine and mushroom sauce

Seafood Linguine – Fresh linguine with shrimp, scallops, mussels, and a light tomato-garlic sauce

Eggplant Parmigiana (Vegetarian) – Layers of baked eggplant, marinara, mozzarella, and parmesan

Tiramisu – Classic coffee-soaked ladyfingers with mascarpone cream

Panna Cotta with Berry Compote – Creamy, delicate dessert finished with fresh berries

Affogato al Caffè – Vanilla gelato “drowned” in espresso