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

Chocolate Lava Cakes

with Strawberries

Active: 25 min; Total: 1 Hour

• 2 sticks (1/2 pound) unsalted butter, plus more for coating
• 3/4 cup sugar, plus more for coating
• 3/4 pound semisweet cholate, chopped
• 6 large eggs
• 1/2 cup all-purpose flour

1. Preheat the oven to 425 degrees. Butter ten

8-ounce ramekins and lightly coat them with        

sugar. Set the ramekins on a large rimmed             baking sheet.

2. In a large bowl set over a saucepan of simmering water, melt the 2 sticks of butter and semisweet chocolate until smooth, stirring a few times. Set the melted chocolate aside and keep warm: keep the sauce pan of water simmering.

3. In another large bowl, whisk the eggs with 3/4 cup of sugar. Set the bowl over the simmering water and stir the eggs until warm. Remove the bowl from the heat. Using an electric mixer, beat the eggs at high speed until doubled in volume, about 5 minutes. Sift the flour over the chocolate mixture and gently fold in with a rubber spatula. Working in 2 batches, fold in the warm egg mixture.

4. Spoon the batter into the ramekins and bake for about 15 minutes, or until the cakes are set around the edges and wobbly in the center. Remove the ramekins from the oven and let the chocolate cakes stand for 3 minutes.

5. Carefully invert the ramekins onto plates to unmold the chocolate cakes. Top each cake with a scoop of strawberry ice cream, spoon sliced strawberries alongside and serve right away.