Fresh diced tomatoes and basil chiffonade with extra virgin olive oil.

With a spicy peanut dipping sauce.

Coconut marinated grilled chicken brochettes sprinkled with coconut shavings.

Prepared with a Dijon, garlic cream sauce.

Selected meats and cheeses with fresh fruit and wafers.

Served with garlic mayo and drawn butter.

Prepared with a honey-pineapple glaze and pineapple compote.

Served with caper aioli and spicy marinara.

Southwestern style with a roasted red pepper aioli.

Herb crouton and Swiss cheese.

With lobster medallions and creme fraiche.

Romaine hearts with Mediterranean anchovies, served with parmesan crisps.

Romaine with candied walnuts, bacon bits, parmesan and bleu cheese dressing.

Baby spinach, egg, red onions, diced tomatoes, with a garlic wasabi vinaigrette.

Romaine, gouda cheese, candied walnuts and cranberries in an apple vinaigrette.

Romaine hearts with tomatoes, hothouse cucumbers, feta cheese, kalamata olives and herb lime vinaigrette.

Exotic greens with strawberries, toasted almonds, bleu cheese, mandarin oranges, finished with a drizzle of raspberry vinaigrette.

Fresh buffalo mozzarella, red tomatoes and basil with balsamic vinaigrette.

Bolognese sauce.

With a dill cream sauce served with whipped potatoes and sautéed vegetables.

Prawns prepared in a garlic white wine sauce, served with angel hair pasta.

Blackened chicken, prawns and andouille sausage with linguini in a Cajun remoulade sauce.

With citrus beurre blanc, with scalloped potatoes and sautéed vegetables.

Creamy parmesan, pancetta sauce. Sun-dried tomatoes and peas.

Prepared with pesto sauce, topped with parmesan cheese.

Italian sausage with a creamy garlic tomato sauce, baked with quattro fomraggio.

Caper, lemon butter sauce, served with herb rice and sautéed vegetables.

Stuffed with lobster, shrimp and asparagus in a brandy cream sauce.

With toasted almonds and sherry-port reduction, served with whipped garlic potatoes and sautéed vegetables.

Served with mushroom risotto a la milanese and sautéed vegetables.

8 ounce filet mignon and 9 ounce lobster tail served with scalloped potatoes and sautéed vegetables.

Australian lobster with drawn butter served with roasted potatoes and sautéed vegetables.

12 ounce center cut, pepper seared, with a black peppercorn sauce, served with roasted potatoes and sauteed vegetables.

Served with herb roasted potatoes and sautéed vegetables.

One with gouda cheese, 1 with blue cheese served with season fries.

Dijon mustard and herb encrusted rack of lamb with mint hollandaise, served with aromatic rice and sautéed vegetables.

Prepared with a bordelaise sauce, served with garlic whipped potatoes and sautéed vegetables.

Topped with sautéed onions, served with black bean rice and plantains.

Choice of marsala, piccata or parmesan, served with angel hair pasta.