Applewood Smoked Cheddar (Semi-hard cheese smoky flavor. Milk Type: Cow), Cypress Grove Humbolt Fog (Mould-ripened cheese with a distinguishing layer of edible ash. Milk Type: Goat), St. Andre Triple Cream (Enhanced with heavy cream making it dense, buttery and rich. An intense version of Brie. Milk Type: Cow), Gorgonzola (Blue veined cheese made from unskimmed milk. Buttery, firm, crumbly with a bite. Milk Type: Cow), Toscano (Creamy, crumbly and dense cheese has a nutty savory sweet flavor with grassy aromas. Milk Type: Sheep), Morbier (Semi-soft, slightly bitter aftertaste strong aroma with a rich and creamy flavor with small holes. Milk Type: Cow).

Applewood Smoked Cheddar (Semi-hard cheese smoky flavor. Milk Type: Cow), Cypress Grove Humbolt Fog (Mould-ripened cheese with a distinguishing layer of edible ash. Milk Type: Goat), St. Andre Triple Cream (Enhanced with heavy cream making it dense, buttery and rich. An intense version of Brie. Milk Type: Cow), Gorgonzola (Blue veined cheese made from unskimmed milk. Buttery, firm, crumbly with a bite. Milk Type: Cow), Toscano (Creamy, crumbly and dense cheese has a nutty savory sweet flavor with grassy aromas. Milk Type: Sheep), Morbier (Semi-soft, slightly bitter aftertaste strong aroma with a rich and creamy flavor with small holes. Milk Type: Cow).

Applewood Smoked Cheddar (Semi-hard cheese smoky flavor. Milk Type: Cow), Cypress Grove Humbolt Fog (Mould-ripened cheese with a distinguishing layer of edible ash. Milk Type: Goat), St. Andre Triple Cream (Enhanced with heavy cream making it dense, buttery and rich. An intense version of Brie. Milk Type: Cow), Gorgonzola (Blue veined cheese made from unskimmed milk. Buttery, firm, crumbly with a bite. Milk Type: Cow), Toscano (Creamy, crumbly and dense cheese has a nutty savory sweet flavor with grassy aromas. Milk Type: Sheep), Morbier (Semi-soft, slightly bitter aftertaste strong aroma with a rich and creamy flavor with small holes. Milk Type: Cow).

Applewood Smoked Cheddar (Semi-hard cheese smoky flavor. Milk Type: Cow), Cypress Grove Humbolt Fog (Mould-ripened cheese with a distinguishing layer of edible ash. Milk Type: Goat), St. Andre Triple Cream (Enhanced with heavy cream making it dense, buttery and rich. An intense version of Brie. Milk Type: Cow), Gorgonzola (Blue veined cheese made from unskimmed milk. Buttery, firm, crumbly with a bite. Milk Type: Cow), Toscano (Creamy, crumbly and dense cheese has a nutty savory sweet flavor with grassy aromas. Milk Type: Sheep), Morbier (Semi-soft, slightly bitter aftertaste strong aroma with a rich and creamy flavor with small holes. Milk Type: Cow).

Battered calamari, fried to golden brown and served with sweet chili sauce.

Michele's® classic jumbo crab cakes served with house-made remoulade.

Served with a tangy cocktail sauce and a lemon wedge.

New Zealand lamb chops drizzled with an aged honey balsamic glaze.

Topped with a mixture of bacon and peppers and seasoned tomato paste.

Thin sliced sweet onions coated and seasoned fried until golden brown.

Sauteed jumbo shrimp with garlic butter and white wine.

Fresh-cut romaine lettuce with light olive oil, garlic and anchovy dressing and crispy lavash croutons.

Baby greens with roasted candied walnuts, port-simmered craisins, chives and Maytag bleu cheese, drizzled with velvety ruby port wine vinaigrette.

Slightly charred iceberg lettuce with house-made buttermilk ranch dressing, dried chorizo sausage and applewood smoked cheddar cheese.

Marinated king crab meat with mixed greens and honey balsamic dressing.

Prime filet of beef broiled to perfection.

Seasoned and broiled Prime sirloin.

Prime rib rubbed with Dijon mustard and Chef Mike's Magic Spice then slowly smoked.

Broiled rib eye served with herb butter.

Broiled rib eye with crushed peppercorns in a demi glaze.

Broiled served with crispy fried potatoes.

Roasted rack of lamb coated with fresh herbs served with Guinness® BBQ sauce.

Served with grilled pineapple chutney and vegetable paella.

With Guinness BBQ sauce served over cheddar grits with asparagus.

Broiled twin jumbo lump crab cakes with fennel slaw and creamy corn polenta served with sundried tomato and caper remoulade.

Served with Orzo pasta Florentine drizzled with balsamic and tzatziki sauce.

Pasta with lobster, chive and a three cheese sauce served in a cast iron skillet.

Lobster tail brushed with herb and lemon butter.

Seared and topped with feta cheese over Orzo pasta with sundried tomatoes and spinach served with olive tapenade and extra virgin olive oil.

Served with harvest risotto and dill creme fraiche.

Served with fennel risotto and carrot Mornay sauce.

Served with chorizo sausage and mushrooms tossed in pappardelle pasta.

Vegetables and rice simmered in a Saffron vegetable stock.

Chocolate gluten free torte topped with mocha mousse and dusted with cocoa powder.

Fresh sliced apples baked in a flaky tart shell and almond custard.

Creamy vanilla bean custard topped with a caramelized sugar.

Hazelnut cake with French Frangelico butter cream.