August 2026

Honey Barbeque Wing Bites 16

Our crispy wing bites tossed in a house made Barbeque sauce and honey

BBQ Grilled Chicken Sandwich 15

Thin chicken cutlet marinated with barbeque spices and grilled, topped with house BBQ sauce, sharp cheddar cheese, bacon, and vinegar slaw.

Peach and Prosciutto Salad 16

Fresh Mozzarella, mixed grains, cucumbers, balsamic glaze, arugula, romaine

Blackened Swordfish 26

10 oz swordfish steak, blackened and served with sweet corn hash and shrimp coulis

Risotto with Zucchini and Blistered Tomatoes 22

Creamy parmesan risotto with local zucchini and blistered grape tomatoes

Sausage and Pepper Ravioli 28

Roasted red pepper pasta stuffed with Italian sausage, onion, mascarpone, spinach, and pecorino cheese. Tossed in pesto butter, topped with calabrian chile whipped ricotta.

Chef Pat’s Featured Wine Selections

Zinfandel, Saghesio, Sonoma County 14

This bold red wine has aromatics of plums and black raspberries, giving way to lively tannins that complement the bbq spices included in this month’s features and a perfect match for the Ravioli.

Riesling, Semi-Sweet, Red Tail Ridge, Finger Lakes NY 10

Intense aromas of cinnamon, ginger, and pineapple, very balanced wine considering its sweetness. This one works great with the swordfish, and the peach salad.