Dark rum and sherry pepper sauce.

Romaine, anchovy, parmesan, fried tortilla crisps.

Miso vinaigrette, candied walnuts, dried apricots, gorgonzola.

Iceberg lettuce, blue cheese dressing, crispy pancetta.

4 unique cheeses with toast, dried fruit and fig sauce.

Extra virgin olive oil, lemon, feta, tomato and kalamata olives.

Crab meat, parmesan, cream cheese and scallions.

Garlic, red wine - curry infused butter.

Vegetables prepared in several different styles.

Maine lobster meat in a garlic - parsley butter.

Fig -balsamic glace with artichoke tapenade.

Truffled -teriyaki sauce, dried figs and green onion.

Spice rubbed, grilled with a roasted onion aioli.

Roasted red and banana - curry pepper aioli.

Olive oil, wine, garlic broth, red peppers, leeks and chorizo.

Ginger - soy Barbeque with wakami salad and pickled ginger.

Seared rare, ponzu, wasabi, wakame and pickled ginger.

Miso yolk, fried capers, scallions, anchovy, truffle oil and red Chile threads.

Arugula, strawberry, truffled feta, scallions, lemon and honey.

Field greens with Dijon - madeira sauce.

Montreal seasoned served with horseradish cream sauce.

Broiled with drawn butter.

Lobster, shrimp, scallops, mussels, clams, assorted fish in saffron broth.

Apricot -curry sauce with sliced strawberry.

Pistachio - dill pesto.

Kona and spice crusted served with horseradish sauce.

Lightly blackened served with a ginger - soy - hijiki sauce.

Truffle - ricotta ravioli with porcini mushroom sauce.

Madeira- miso demi glace or Asian Barbeque style.

Chicken, shrimp, clams, mussels, chorizo, saffron, orzo (can be prepared without poultry and chorizo if desired).

Center cut. All of our steaks are seasoned with salt and pepper, seared on cast iron to seal in the juices, then brushed with butter.

Dijon-guiness demi -glace.