Flatbread with a spicy Barbeque sauce topped with pulled pork, bacon, pineapple, pickled jalapenos, red onions, tomato, and cheddar.

Two dozen blue mussels with chorizo and tomato in a red pepper flake, white wine butter sauce, served with crostini.

Gluten-free. Fried Brussels sprouts tossed in an apple cider vinegar gastrique with roasted pistachios and green apples.

Cremini mushrooms stuffed with all-natural steak, Gorgonzola, red onion, garlic and spinach tempura battered and flash-fried, served with a rosemary au jus.

Cajun battered, lightly fried calamari tossed in basil, parsley, and Romano cheese served with a remoulade sauce.

Gluten-free. Bacon-wrapped sea scallops, flash fried and dusted in brown sugar, served with a sweet chili sauce.

Gluten-free. Mixed greens, Medjool dates, apples, candied almonds, heirloom cherry tomatoes tossed in a champagne vinaigrette and sprinkled with goat cheese.

Gluten-free. Mixed greens, roasted tomatoes, shallots and Gorgonzola served with balsamic vinaigrette and topped with grilled bistro medallions.

Gluten-free. Mixed greens, roasted red peppers, cucumber, pears, avocado, watermelon radish tossed in a sesame vinaigrette topped with a 4 oz. seared rare ahi tuna.

Sauteed shrimp over angel hair pasta with artichoke hearts, tomato, red onion and crab meat in a lobster butter sauce, sprinkled with basil, parsley, and Romano cheese.

Gluten-free. Marinated 8 oz. ahi tuna seared rare, served over stir-fried rice with Asian slaw and a ginger-lime sauce.

Grilled 12 oz. filet of ribeye served over mashed potatoes with a honey bourbon steak sauce and crispy fried onions.

Shrimp, scallops, blue mussels and crab meat with garlic, red pepper flakes and linguine all in roasted red pepper, white wine tomato sauce, served with crostini.

Gluten-free. Pan-seared scallops over herb and Romano cheese risotto served with a roasted butternut squash sauce, topped with roasted walnuts and grilled asparagus.