Rolled in coconut, orange-ginger sauce.
Sauteed with olive oil, fresh garlic, parsley, vermouth, cracked black pepper, kalamata olives and crumbled feta cheese, grilled garlic bread to dip.
(Served rare) seared tataki tuna with wasabi, Japanese sesame seaweed salad, pickled ginger and sake-soy dipping sauce.
Lightly fried kung pao style with roasted cashews and crisp noodles.
N a white wine, garlic, basil, saffron broth with plum tomato, basil and lemon zest.
Marinated skewers of filet mignon, chicken and pork tenderloin. Grilled and served with peanut sauce and cucumber ribbon.
In mushroom caps with fresh herbs and garlic butter.
Topped with Alaskan king crab, brie, smoked gouda and manchego cheeses, then broiled.
Sauteed in a citrus butter cream sauce.
Red onions, bacon, grape tomatoes, blue cheese dressing.
Red onions, bacon, grape tomatoes, blue cheese dressing.
Beefsteak tomatoes, mozzarella, basil, house vinaigrette and balsamic drizzle.
Bacon and eggs.
Goat cheese croutons and aged balsamic.
Bacon, peppers, onions, garlic butter.
Crab, shrimp, mushrooms and parmesan.
Garlic, parmesan, key lime butter.
Aztec corn with sauteed bacon. Cajun remoulade.
Wood grilling makes these crab legs a serious culinary experience. Served split with drawn butter.
1 1-4 lb.
1 1-2 lb.
Bone-in. 1-4 lb.
1-3 lb.
3-4 lb.
3/4 lb.
1/2 lb.
Alaskan king crab meat and asparagus, topped with bearnaise sauce.
Ham, mozzarella and fresh spinach. Champagne mushroom sauce.
Crowned with king crab meat, grilled asparagus and topped with bearnaise sauce.
Roasted red pepper and mushroom laced loaf. Topped with garlic mashed potatoes, a rich demi glace and crispy onion straws.
Wood-fire grilled, with Asian influences of soy-ginger and pomegranate.
Filet mignon and lobster tail.
Mild red curry spices cooked in coconut milk with carrots, zucchini, bell pepper and basil. Served with jasmine rice.
Sea scallops with a citrus butter cream sauce over linguine with toasted almonds. Bacon wrapped.
Grilled chicken, asparagus, sundried tomatoes, adobo broth, cilantro coulis and manchego garni.
Lobster, shrimp, broccolini, red peppers, mushrooms, with quill pasta in a light sherry cream sauce.
Served warm with an orange sabayon sauce.
Served upside-down with a bourbon pecan crunchy crust, working cow homemade vanilla bean ice cream and whipped cream.
Served with raspberry coulis.
Made with fresh squeezed lime juice and a hand pressed lorna dune crust.
Served with working cow homemade vanilla bean ice cream and passion fruit sauce.