Maryland jumbo lump crabmeat with coconut curry sauce.

Four cheese ravioli with toasted walnut and alfreso sauce.

Beef steak tomato, buffalo mozzarella and fresh basil.

Tossed mixed greens in thai peanut dressing, seared tuna, pickled ginger and cucumeber fried wontons.

Parmesan galette, croutons and homemade caesar dressing.

Exotic greens, cucumber, tomatoes, lemon, shallots and fresh herbs vinaigrette.

Shrimp, mahi-mahi, cilantro, lime juice, green onion, red onion and coconut milk.

Skewers of beef marinated in yellow curry and grilled pineapple with spicy Thai peanut sauce.

Marinated and grilled, served with vegetables couscous, grilled asparagus and coconut curry sauce with a drizzle of mint of mint avocado oil.

Sauteed filet of king salmon, braised savoy cabbage, bacon and baby vegetables with sorrel sauce.

Sauteed filet of king salmon braised savory cabbage, bacon and baby vegetables with sorrel sauce.

Sauteed jumbo shrimp in Thai herbs sauce served with basmati rice and baby vegetables.

Free range roasted chicken airline with kalamta olives, tomatoes, sweet garlic and fresh herbs, served with herb mashed potatoes and baby vegetables.

Briased lamb shark in cabernet sauvignon, served with mashed potatoesd and baby vegetables.

Grilled to perfection, broiled with garlic shallots and fresh herbs, served with mashed potatoes and baby vegtables.

Grilled angus skirt steak toipped with chicmichurri sauce, mashed potato and baby vegetables.

Risotto cooked in vegetable steak with mushrooms, grilled asparagus and parmegiano reggiano.

Seasonal vegetables in pink sauce. Add chicken for an additional charge.

Mango, chocolate and vanilla.