organic chicken breasts sauteed in a creamy pink Pomodoro sauce

panko encrusted organic chicken breasts fried crispy. Pomodoro sauce and Calabro mozzarella. Served with penne

organic chicken breasts sautéed with garlic, shallots, heirloom tomato and artichoke hearts in a white wine sauce over spinach

Assorted seasonal vegetables. Ginger, garlic, lemongrass, soy, sesame and lime over Jasmine rice

Pork shoulder stuffed with garlic and rosemary, covered in merlot and slow braised for 5-6 hours. Finished with French onion au jus. Mashed Yukon golds and vegetables

Butter poached Maine lobster meat over garlic angel hair pasta with a lobster tomato cream sauce

8oz.Grilled rare and finished with Nataz signature soy-butter. Mashed Yukon Gold potatoes and sautéed vegetables

Shrimp, diver scallops, cherrystone clams, PEI mussels, calamari, in a tomato based lobster sauce over thin linguini

Cult favorite, house made

iceburg lettuce, grape tomato, danish blue. Buttermilk ranch & crispy onions

Mixed greens, wine-poached pear, caramelized walnuts, dried cranberries, adolce gorgonzola with signature balsamic vinaigrette.

Mashed Yukon Golds folded with four different cheeses. Rolled in panko and crispy onions. Fried and finished with house buttermilk ranch.

Fried Filipino spring roll with ground prime beef, ginger, garlic, scallions, soy

Cherry peppers-basil oil-balsamic reduction-honey

Carolina & Maryland lump crab meat, rolled in panko and lightly fried. Side remoulade