lightly seared, served with ginger sauce

with louis sauce and Asian style slaw

topped with citrus mayo and topiko

thin sliced raw sirloin garnished with black truffles, tomatoes, and a micro salad

with Jamaican run down sauce

coconut milk, lemon grass, and chilis

giant lima bean ragout and tomato confit

plump east coast clams stuffed and baked

topped with creamy bleu cheese dressing and crispy pancetta

chicories, exotic radishes, and citronette

finished with basil pesto

with maytag bleu cheese

served with ginger-soy sauce, wasabi, and an Asian soba salad

9oz. block of swordfish au gratin with Johan crab meat and hollandaise sauce. Served on a bed of asparagus and roasted banana potatoes

with louis sauce and Asian style slaw

3/4 lb. alaskan king crab legs and 12 oz. cold water Australian lobster tail

layered with crab cannelloni and baby spinach oyster mushroom ragout. sauced with vanilla saffron essence

broiled or steamed

12oz. or 24oz. broiled lobster tails

with portobello mushrooms, in a tomato cognac cream sauce

a traditional Italian dish. linguini tossed with diavolo sauce and Jonah crab meat, topped with 1 lb. whole maine lobster