A blend of four cheeses, artichokes, roasted garlic, spinach and served with crispy bread.

Jumbo lump crabmeat and lobster with green onion, bell pepper, celery and our house seasoning. Served with curry mango aioli.

Four jumbo shrimp served with a traditional cocktail sauce

“A house favorite” Jumbo shrimp wrapped in bacon and served with maple Dijon horseradish dipping sauce.

Butter poached lobster tail served over braised greens finished with a shallot sherry cream sauce.

Pan seared diver sea scallops topped with slow roasted pork belly finished with maple lime glaze

Hearts of romaine lettuce tossed in our own caesar dressing with flat bread croutons and shaved parmesan cheese.

Chopped baby iceberg, Belgian endive, radicchio, red onion, tomato, candied espresso walnut, dried cranberries, avocado and tossed in garlic sesame vinaigrette.

Fresh baby greens mixed with red leaf lettuce and arugula served with tomatoes, radishes and cucumber served with your choice of house dressing.

Grilled ahi tuna sliced and served over Cucumbers, tomatoes, bell peppers, Kalamata olives and feta cheese with lemon, olive oil and fresh oregano dressing.

Encrusted with fresh herbs and panko crumbs, pan seared and served with a lemon caper beurre blanc.

Oven roasted salmon topped with goat cheese, walnuts and dried figs finished with raspberry arugula vinaigrette.

Jumbo shrimp, scallops, salmon and mussels with celery and onion in a saffron tomato broth tossed with linguini

Pan seared chicken and andouille sausage tossed with roasted red peppers, and spinach in a garlic cream sauce

Buttermilk marinated airline chicken breast pan roasted with onion and bell peppers in a pineapple thai curry sauce.

Boneless fourteen ounce pork chop encrusted in pecans, pan roasted and finished with a tart cherry demi glace.

Eight ounce filet grilled and topped with roasted shitake mushrooms and garlic butter

Also available as au poivre with bourbon peppercorn sauce. 41.95

Medallions of veal sautéed with shallots, garlic, crabmeat, mushrooms and green onions in a lemon tarragon cream sauce.

Grilled marinated hanger steak (Butchers Cut) sliced and topped with agrodolce sauce. A sweet and sour sauce with onions dried fruit and walnuts.