The kitchen uses a custom brick oven, and wood burning grill that, along with the finest ingredients, gives the food a special flavor that accentuates your dining experience.

All of our Breads, Pastas, and Desserts are prepared on premise and only with the finest of ingredients. Our menu changes weekly, and we also offer an extensive list of nightly special’s featuring fresh Veal, New Zealand Lamb, Prince Edward Island Mussels, a Wide Variety of Seafood, and Black Angus Beef. The Selection’s are endless.

Recipe of the Month

Grilled Tuscan Chicken with Rosemary and Lemon

SERVES 4 - Basting the chicken with lemon juice while it's on the grill gives it a tangy taste. For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.

• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
• 1/4 cup olive oil
• 2 garlic cloves
• salt & pepper
• one 3 1/2-to-4-pound chicken, cut into 8 to 10 serving pieces
• 1/4 cup fresh lemon juice

1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and the rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.

2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.

3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

Grilled Zucchini and Squash

Heat grill to medium. Slice 2 zucchini and 2 yellow squash(about 1 pound each) 1/2 inch thick diagonally. Quarter 2 yellow bell peppers; remove seeds and ribs. In a large bowl, toss vegetables with 1/4 cup olive oil; season with salt and pepper. Grill vegetables until tender, 6 to 8 minutes per side. Return vegetables to bowl; toss with 1/4 cup of thinly sliced fresh basil.