With sesame crisps, grated egg, red onion and creme fraiche royal daurenki.

With lemon butter, garlic and herbs.

Prime chuck, brisket and short rib.

Tossed with stir-fry vegetables and served with specialty mustard and a sweet Vietnamese chili sauce.

1.5 lbs. Of mussels with fennel sausage, herbs and a pacifico butter sauce.

Chef favorites. With dilled tartar sauce.

White anchovies, shaved pecorino and fresh lemon.

Chef favorites. Spinach and romaine lettuce with shrimp, tomato and cucumber in a creamy horseradish dressing.

Spicy pecans, local goat cheese, apples, kalamata olives and honey vinaigrette.

Rich, velvety soup finished with lobster morsels and horseradish goat cheese.

With buttermilk dressing, warm bacon and dill.

7 Ounces Filet of beef with a 6 Ounces South african lobster tai.

7 Ounces Filet of all-natural beef served with parmesan mashed potatoes.

7 Ounces Filet of all-natural beef topped with shrimp, lump crab meat and rich bearnaise. Served with parmesan mashed potatoes.

Chef favorites. 7 Ounces Filet topped with caviar, king crab, asparagus and bearnaise.

16 Ounces Small eye, prime ribeye.

16 Ounces Ribeye topped with melted gorgonzola cheese and served with housemade steak sauce.

Chef favorites. 14 Ounces Center-cut of beef tenderloin broiled to perfection on the bone.

Chef favorites. Red wine, bone marrow, roasted mushroom.

Chef favorites. Caviar, king crab, asparagus, bearnaise.

Chef favorites. Blue crab, shrimp and bearnaise.

Chef favorites.Gorgonzola and housemade steak sauce.

Chilled claws.

Chef favorites. 1 lb. Of sweet alaskan king crab served with lemon-garlic butter and parmesan mashed potatoes.

Choice of soup or salad, entree and a dessert.

Chef favorites. Oven roasted with crab fried rice and chilled cucumber slaw.

Smothered with crawfish tails, shrimpand blue crab in a spicy piquant creole sauce. Served with rice pilaf.

Sesame seared and served with parmesan mashed potatoes and tamari wine sauce.

Lobster tail topped with a jumbo lump blue crab cake and served with parmesan mashed potatoes and lemon-garlic butter.

Japanese hokkaido scallops cooked perfectly and served with parmesan mashed potatoes and lemon-garlic butter.

Simply broiled with lemon and whole butter. Served with asparagus.

Thick cut steak broiled with steak seasoning. Served with parmesan mashed potatoes.

Broiled sustainable hiramasa topped with crab, avocado and heirloom tomatoes dressed with Thai chili and served with rice pilaf.

Topped with shrimp, lump crab meat and rich bearnaise with parmesan mashed potatoes.

For two.

With bearnaise sauce.

With truffled creme fraiche.