Sherry, tomato broth and spices.

Topped with crab.

With baby greens, crumbled goat cheese and balsamic vinaigrette.

Maytag bleu cheese, baby greens, pecans, apples and raspberry vinaigrette.

Baby greens, tomato and onion and dressing.

Mixed greens, carrot, tomato, celery, onion, peppers, olives, and feta cheese over flat bread with balsamic vinaigrette.

With dried cranberries, baby greens and apples with lemon olive oil dressing.

Tomato, onion and goat cheese tossed in herb vinaigrette. Served over mixed greens.

Roasted corn salsa and lemon saffron aioli.

Roasted corn salsa and lemon saffron aioli.

Roasted corn salsa and lemon saffron aioli.

Swiss, cheddar or bleu cheese and bacon.

Saffron lemon aioli and fruit salsa.

Grilled, fried, or blackened, lemon saffron aioli with fruit salsa.

Shrimp, scallops, lobster and white truffle.

Saffron, lemon aioli, greens and fruit salsa.

Roasted garlic beurre blanc.

With olive oil, garlic, peppers, onionsand chorizo.

Served with tomato, onion, kalamata olives and pepperoncini.

With a spicy Asian glaze.

Shrimp, scallops and crab cake with roasted beet and white truffle vinaigrette over sauteed mixed greens.

Served on toasted garlic ciabatta.

Lobster, clams, shrimp, mussels, and scallops, in a lemon rose sauce served over linguini.

Topped with shrimp and lobster sauce over champagne risotto.

Basmati risotto and fresh vegetables.

5 oz. filet, 2 grilled-shrimp and crab cake over mashed potatoes and vegetable veal demi-glaze and lemon buerre blanc.

With maple orange butter.

Mashed potatoes with a crab and corn bisque.

Honey wasabi and pickled onion over ginger risotto.

Tropical risotto with key lime beurre blanc.

Corn on the cob, hand-cut fries and coleslaw.

Crispy fried onions and lobster mashed potatoes and mushroom demi.

White bean ragout mashed potato and a fig balsamic glaze.