Dinner Menu

Starters

  • Calamari
    13
    flash fried, sweet thai chili, classic marinara
  • Spinach & Artichoke Dip
    14
    Served with Pita Chips
  • Charcuterue Board
    22
    chef choice artisan cheese and meat
  • Steak Tips
    15
    seared steak tips, sesame glaze
  • PEI Mussels
    18
    garlic, shallot, lemon, white wine

Soups & Greens

  • House Salad
    10
    spring mix, grape tomatoes, euro cucumbers, carrots
  • Caesar Salad
    12
    romaine, herb croutons, shaved parmesan, caesar dressing, anchovies
  • Evening Soup
    c 6/ b12
    highlighting seasonal ingredients-- ask your server for the daily selection
  • Spinach Salad
    14
    baby spinach, dried cranberries, almonds, goat cheese, balsamic vinaigrette
  • Additions
    grilled chicken breast +10 grilled salmon +12 grilled shrimp +14

all entrees served with chef’s starch and vegetable of the day– except shrimp scampi

  • Pan Seared Salmon
    34
    beurre rouge
  • Shrimp Scampi
    36
    garlic, shallot, butter, white wine, pasta
  • Pan Seared Chicken
    29
    picatta sauce
  • Seared Scallops
    44
    chef feature
  • Filet Mignon
    48
    grilled tenderloin of beef, demi glace
  • Centennial Burger
    18
    lettuce, tomato, crispy onion,cheddar cheese, mayo with hand cut fries

Sides

  • Truffle Fries
    9
  • French Fries
    5

Executive Chef Jason Stasa
GF - Gluten Free | V - Vegetarian | P - Pescatarian Please Inform Your Server of Any Allergies, Dietary Risks or Constraints Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs May Increase Your Risk of Foodborne Illness -

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