Entrees

Angel Hair Pasta 19

with shrimp and crab meat in a tomato cream sauce

Sliced Steak 22.50

with sautéed spinach and mashed potato

in a port wine sauce

Chat Double Garlic Free Range Chicken 20.50

with sautéed spinach garnished with Yukon gold

potato and overnight marinated tomato

Jambalaya 18.50

spicy Creole rice with clams, shrimp,

chicken and sausage

Pan Seared Scallops 27

over horseradish mashed potatoes and crispy

spinach in chive oil

McCarthy Salad 15

lettuce, chicken, bacon, diced cheddar,

diced beets, diced eggs, russian dressing

Baby Back Ribs 18.50

served with coleslaw and french fries

Lobster Risotto 23

with asparagus and saffron

Spaghetti Squash 17

with diced vegetables, pesto, pine nuts in a

light tomato sauce

Colorado Lamb Chops 28

with a butternut squash flan in reduced balsamic

Barrel Cut Fillet Mignon 29

topped with blue cheese and crispy

onions in a port wine sauce

Mirin Glazed Tuna 24

served rare sliced with sticky rice,  seaweed

salad and soy vinaigrette

Braised Short Ribs 23.50

with au gratin potatoes, string beans in a

red wine sauce

Homemade Chicken and Mushroom Lasagna 18

spinach pasta with fresh tomato sauce

Pan Roasted Pepper Salmon 22.50

served over a french lentil ragout, garnished

with chopped slab bacon

New York Strip Steak 26

served with peppercorn sauce and frites

Crispy Calamari Salad 16.50

with friseé lettuce in a miso lime vinaigrette

Grilled Meatloaf 19

bacon wrapped with garlic mashed potatoes,

green beans in a bourbon mushroom gravy

Chicken Chatt-iatore 18

smoked bacon, mushrooms,onions, celery

served over linguini

Sides

Mashed Potato 4.50

French Fries 3.50

Sweet Potato Fries 5.00

Sautéed Spinach 5.00

Onion Rings 5.00

Baked Macaroni and Cheese 6.00

Truffle Infused Lobster Mashed Potatoes 9.00