Tender medallions saut ed with crabmeat, capers, lemon and cream. Served on a bed of fresh linguine. Served with linguine tossed in a roasted red pepper cream sauce. Served with salsa, sour cream and guacamole. Gently saut ed and served over rice with a roasted red pepper aioli.
Toppings change nightly.
Served on toasted french bread with garlic mayo. Burgers One half-pound of freshly ground sirloin, served 'through the garden'. All sandwiches and burgers are served with a side of seasoned fries.