Expect plenty of fish options like halibut and lobster, as well as surf and turf specials such as Alaskan king crab legs and braised short ribs.
Diners can enjoy braised lamb shank with shallots, crispy roast pork, smoked snapper and roast pumpkin.
Star dishes include its mushroom napoleon, red snapper with a semolina crust, and braised lamb shank.
The menu features strawberry chicken, princess duck, Mongolian beef, lemongrass rack of lamb, salt and pepper pork chop, honey walnut prawns, Alaskan king crab legs and braised tofu.
Diners feast on fresh, original American cuisine including pumpkin gnocchi appetizers and a cider braised monkfish entrée while enjoying the clean, refreshing atmosphere.
Traditional surf-and-turf favorites like braised pork shoulder and crab cakes are available as well.
The machaca con huevo, shredded dried beef with eggs, is typical of northern Mexico, and the carnitas, braised pork with a hint of orange flavor, are from Michoacan.
This gourmet restaurant uses fresh, locally-grown ingredients to prepare specialties including house-made cavatelli pasta with basil pesto, roasted chicken with sweet corn, roasted Arctic char, braised Alaskan halibut and Wisconsin beef entrees.
Try the Empanada de Picadillo, homemade turnovers with ground beef and vegetables, or the owner's favorite, the Costillas de Res en Vino Tinto; braised beef in red wine and chilis.
Prince Edward Island Mussels, Prosciutto Wrapped Shrimp, Grilled Idaho Trout, or Cider Braised Pork Chop, all are guaranteed to please your palate.
The Short Ribs of Beef Braised in Guinness is a local favorite for dinner, or Woodfire Grilled Organic Scottish Salmon.
With menu staples such as grilled diver scallops and braised beef bourguignon and presided over by Executive Chef Albert DeAngelis, Mediterrano received a "very good" rating from the "New York Times".
For the main course choose from the lobster risotto with a sherry cream sauce or the braised duck leg in a flavorful broth with fennel and tomatoes.
Signature entrees include the linguine with lobster, shrimp and clams, and the melt-in-your-mouth barbecue braised pork osso bucco.
Start with appetizers like the braised beef ravioli or the baked lobster mac and cheese, followed with the traditional creamy, five onion soup.
You can select sauteed John Dory with braised fennel, robiola tre latti with strawberry or the five-course tasting menu.
Chef Rick Farmer creates regional cuisine with fresh local ingredients, including Coq au Vin, organic chicken braised in red wine with caramelized pearl onions, mushrooms and bacon served over egg noodles.
There is also a wide range of mouth-watering appetizers and vegetarian dishes as well as several tasty braised dishes to choose from.
For the main course, customers rave over the moussaka, braised lamb shanks, and the chicken spanaki, all of which are served with rice in huge portions.
For the main course, try the braised lamb or homemade Greek sausage; the wine list, although small, offers some great complements to your meal.
Although constantly changing, the menu has offered past delicacies such as sautéed beef tenderloin with potato galette and wild mushrooms or venison circled with wild huckleberries and accompanied by white braised pears.
Start with the Dungeness crab salad or beet carpaccio and continue with house-made cavatelli with lamb, braised Alaskan halibut or flat iron steak with green peppercorn sauce.
Continue with smoked black cod, Kurobuta prime pork rib or rock sugar braised pork ribs.
The menu includes pan-seared black bass, butter-poached lobster, confit of cod, roast pork belly, braised lamb shoulder and pheasant two ways.
The tasting menu includes Tuna Confit, Foie Gras Terrine, Seared Diver Scallop, Black Truffle and Braised Jamison Farm Lamb.
Guests recommend the five- or eight-course tasting menus, featuring smoked sea scallops, braised pork belly and pacific black cod.
A popular prepared dish is rabbit braised with apple cider.