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crisp green tomatoes, lightly battered, fried and topped with andouille sausage and a creamy cajun butter sauce
roasted garlic and creamy goat cheese blended and served with rustic bread toast and tomato-herb relish.
fresh brie cheese wrapped in pastry and served with a fresh fig, basil and pine nut compote.
large sea scallops scallops wrapped in hickory smoked bacon sauteed and served with a honey mustard glaze.
pan sauteed with pineapple relish and citrus beurre blanc.
jumbo shrimp sauteed with fresh garlic, lemon, white wine and cream.
award winning recipe is rich, creamy, and stocked full of tender clams.
the chef's daily creation. fresh and delicious. your server will supply details.
with roasted beets, parmesan cheese, candied pistachios and apple-coriander vinaigrette.
with grape tomatoes and stilton bleu cheese dressing.
grilled and sliced, served with carmelized onions and a port wine reduction.
charbroiled with a black peppercorn crust, served with red wine demi-glace.
charbroiled prime center cut of the ribeye.
roasted and served with berry-port wine redeuction, (full rack, half rack.)
roasted and served with cinnamon-apple glaze.
baked with a fresh cranberry glaze, sliced thick and served with rich pan gravy, yukon gold mashed potatoes and fresh vegetable
large breast is grilled and served with a cipollini onion and grainy mustard sauce, yukon gold mashed potatoes and fresh vegetable.
tomatoes, kalamata olives and fresh herbs sauteed with olive oil over linguini pasta.
slow braised and served with red wine natural jus, yukon gold mashed potatoes and fresh vegetable.
8 oz. prime center cut ribeye steak paired with two large prawns in garlic cream served with yukon gold mashed potatoes and fresh vegetable.
fresh fish, scallops, jumbo shrimp and andouille sausage sauteed with a cajun cream sauce over linguini pasta.
fresh wild salmon is pan seared and served with beurre blanc, tomato caper relish, basmati rice and fresh vegetable.
served with blood orange and toasted fennel marmalade, basmati rice and fresh vegetable.
jumbo shrimp sauteed with garlic, lemon, tomatoes, white wine and cream served with linguini pasta.
rich with real madagascar vanilla bean and finished with a crispy carmalized sugar crust.
incredibly decadent dark chocolate cake served warm with vanilla creme anglaise.
sweet and tart creamy filling made with real florida key lime juice in a graham cracker crust. topped with whipped cream and berry sauce.
caramelized apples baked into a rich bread pudding served warm with a rum-caramel sauce and vanilla creme anglaise.
Ask for nuts, chocolate sauce, caramel sauce and whipped topping, add ice cream to your favorite dessert add berries - $2.50 (when available.)
served with apple fennel slaw and beurre blanc.
served with a fresh plum and pine nut compote.
with spiced rosemary olive oil and rustic toast.
with andouille sausage and cajun butter cream.
per person.
baby greens tossed with sun-dried tomatoes parmesan cheese and coriander vinaigrette.
with grape tomatoes and homemade stilton bleu cheese dressing.
seasonal fresh fruit and melon.
your server will describe today's fresh creation.
"lost" bread stuffed with cream cheese with seasonal fruit and smoked bacon.
broiled and served with fresh citrus beurre blanc, mashed potatoes and fresh vegetables.
prime rib, bacon, ham, potatoes and peppers served with two eggs.
flat iron sirloin is charbroiled and served with brunch potatoes fresh vegetable and two eggs.
italian and andouille sausages served with brunch potatoes, two eggs and fresh vegetables.
zucchini, sun-dried tomatoes and caramelized onions served with quinoa salad.
the benedicts are accompanied by breakfast potatoes.
maryland style crab cakes on english muffin topped with poached eggs and spicy creole hollandaise.
fresh salmon & spinach on english muffin topped with poached eggs and fresh hollandaise.
lightly breaded fried green tomatoes on english muffin topped with poached eggs and creole hollandaise.
canadian bacon on english muffin topped with poached eggs and fresh hollandaise.
smooth tart custard on a graham cracker crust with vanilla creme anglaise.
your server will describe today's special dessert.
served warm with rum caramel sauce.
rich vanilla custard with "burnt" sugar crust.