piled high on a layer of tangy cocktail sauce

housemade and batter fried. Served with our own chipotle sauce

chilled jumbo prawns. Served with tangy cocktail sauce.

oven roasted and served with tortilla chips

oven baked with bay shrimp, cheese, green onion and dill. Topped with bearnaise sauce

fresh Pacific oysters with cracker meal coating. Served with house tartar

tender chicken breast sauteed with whole butter, lemon, mushrooms, tomatoes and fresh garlic in a marsala wine sauce

boneless breast lightly breaded, topped with mozzarella, parmesan and house marinara, then baked

sauteed breast tenders with mushrooms, sun - dried tomato, bacon and fresh garlic. Tossed in a parmesan cream sauce and topped with scallions and cafe cut

jumbo prawns, sea scallops, halibut and rock shrimp, sauteed with mushrooms tomato, onion and fresh garlic in a white wine and parmesan cream sauce

boneless chicken breast, fire grilled and topped with shaved ham, melted monterey jack cheese, teriyaki and pineapple

sauteed chicken breast, with sun - dried tomato, artichoke hearts, mushrooms, green olives and fresh garlic. Tossed with penne in a white wine and parmesan cream sauce

boneless breast stuffed with monterey jack cheese and shaved ham then baked. Topped with a trio cheese sauce

fork tender medallions sauteed with garlic, mushrooms, whole butter, marsala wine and fresh basil

grilled over an open flame and topped with a bleu cheese, butter and mushroom sauce

center - cut aged sirloin over an open flame. Brushed with catalina dressing. Served with au jus and creamed horseradish

aged beef strip fire grilled and brushed with seasoned herb butter (12 oz)

grilled over open flame. Brushed with seasoned herb butter and served with bearnaise sauce and cafe cut

with cracked pepper rub, grilled to your preference and topped with a creamy brandy and stone ground mustard sauce (10 oz)

dusted in cajun spices and fire grilled to your preference. Topped with a bleu cheese and chive butter. (10 oz)

coated in house blend of spices and herbs. Slow roasted for 20 hours and served with homemade au jus and creamed horseradish. Additional ounces may be added for $2.00 per oz

griled to your preference and topped with sauteed rock shrimp, muchrooms and garlic in a louisiana hot sauce (10 oz)

seasoned with cajun spices and bronzed in a hot skillet. Served with a cool, sour cream, cucumber - dill sauce

dredged in cracker meal and pan fried golden brown. Served with housemade tartar

sauteed with butter, lemon, garlic, bacon, garden onions, mushrooms and white wine

grilled over an open flame and brushed with a fresh garlic seasoned butter

jumbo prawns sauteed with fresh garlic, white wine, lemon, ripe tomato, mushroom and green onion

cold water tail - oven baked and served with fresh lemon and drawn butter.

fresh Pacific halibut stuffed with bay shrimp, jack and cheddar cheese green onion and dill. Topped with a lemon and garlic cream sauce

hand dipped and beer batter fried. Served with our own house cocktail

marinated in teriyaki and grilled over an open flame. Topped with pineapple and toasted sesame seeds

jumbo prawns, halibut and sea scallops hand dipped in beer batter. Served with zesty house cocktail and tartar

dredged in cracker meal and pan fried golden brown. Served with housemade tartar