Chilled jumbo shrimp with cocktail sauce.

With raspberry horseradish.

Port wine sauce.

Baked with a garlic, shallot, and herb butter sauce.

Capers, onions, and a dill cream sauce.

Traditional preparation.

Mushrooms, pine nuts, and baby spinach leaves topped with Parmesan cheese and a warm bacon vinaigrette.

Iceberg wedge with port-bleu cheese dressing, bacon, shallots, diced tomatoes, and blue cheese crumbles.

Soup that is made with stock, onions, and covered with either cheese, bread, or croutons.

Thick and creamy soup.

Center cut filet served with Indian mango chutney, cracked pepper, and flamed with French brandy.

Center cut filet, finished in a demi-glace and heavy cream sherry sauce.

16 oz center-cut filet mignon served with bearnaise sauce and bouquetiere of vegetables.

A unique delicacy! Crisply sauteed and finished with a shallot-caper sauce.

Seared and baked to perfection.

Atlantic filet served with a lemon-butter caper sauce.

Jumbo shrimp sautéed with a delicious garlic, white wine, and butter sauce.

Lightly grilled filet served with Grand Marnier-orange reduction.

12 oz cold water lobster tail served with drawn butter.

8 oz center-cut served with bearnaise sauce.

6 oz. filet mignon and 4 oz Maine lobster tail.

8 oz bone-in breast of chicken sauteed in garlic lemon-butter and topped with cherry tomatoes and capers.

Beef steak.