served with black rum and sherry pepper on the side 

seasoned, crisp and tender on a pool of spicy tomato salsa roja and drizzled with a meyer lemon basil aioli 

shrimp ajillo, loast tuna and angels on horseback 

black blue yellowfun tuna sashimi with pickled gimger, wasabi and a drizzle toasted sesame soy glaze 

succlent chunks of florida lobster in a garlic and herb butter 

sauteed with lemon beurre blanc with a hint of pemod 

lightly seasoned and served steaming hot with drawn butter or icy cold and cocktail sauce 

fried greens, whole grain mustard and herb vinaigrette 

tuna, veggies, noodles and a seaweed salad, wrapped up, fried and served with a curried mango and wasabi sauce 

oyster topped with applewood smoked bacon and broiled with our burundy herb and garlic butter 

jumbo wild shrimp with olive oil garlic and roasted red pepper 

with tri colored tortilla chips 

snails baked in herb garlic butter 

golden brown potato crust served on a pool of creamy leek and garlic sauce 

poached North Atlantic salmon in a saffron vegetable broth with udon noodles 

picatta with a lemon caper beurre blanc, lightly blackened or grilled 

served on California Baby spinach leaves, tossed in a warm applewood smoked bacon vinaigrette 

two jumbo lump cakes with horseradish creole mustard aioli 

with orange blossom honey and marmalade coulis