mediterranean tomato salad and served with a lemon garlic vinaigrette

served with cucumber salad, avocado, mango and spicy ponzu sauce

citrus marinated steak, cheddar and monteery jack cheese, grilled onions, roasted peppers and served with avocado and tomato salsa

on the half shell and served with mignonette sauce, cocktail sauce and lemon

apple butter brioche, saffron poached pear and drizzled with port reduction

mesclun lettuce, endive, candied almonds, gala apples, and bleu d auvergne cheese. Lightly tossed with a honey cider vinaigrette

maine lobster meat tossed in tarragon citrus yogurt dressing. Tomatoes, English cucumbers, avacado and mango. Served with baby mixed greens and a lemon vinaigrette

teadrop yellow tomatoes, cherry tomatoes, red onions, roasted peppers, pinenuts, and smoked mozzarella toast. Tossed in a light sherry mustard vinaigrette

the uptown cut well marbled for peak flavor. Served with bleu cheese red wine sauce

served with porcini marsala wine sauce

herb roasted whole rack, simply heavenly. Served with cabemet sauvignon wine sauce

the fred astaire filet mingnon with foie gras, mushroom duxelles and wrapped in puff pastry and served in a pinot noir sauce

for two or more. the classic center cut tenderlion carved at tableside and served with bearnaise sauce

tender and served with cinnamon apples

served with a slow roasted tomato and roasted garlic mushroom sauce

glazed with a port wine and grand marnier reduction

served with a chipotle aioli

whole maine lobster served with drawn butter

silver screen cut filet and maine lobster tail served with cabernet sauce and drawn butter

with wild Mushrooms

with citrus hollandaise

with herb aioli