1/2 iceberg lettuce topped with blue cheese dressing, candied bacon, grape tomato, blue cheese crumb.

Heirloom tomatoes, burrata, beets, pistachios, balsamic glaze and micro greens.

Citrus, avocado, tomatoes and plantain chips.

White fish marinated in lime juice, cilantro and onions.

Beef and veal, caramelized onions, tomato and Parmesan crostini.

Served with a remoulade sauce.

Spanish chorizo and serrano ham with roasted piquillo pepper aioli.

Puree of garbanzo beans, piquillo pepper, olive oil, a touch of tahini and roasted garlic.

6 oz. skirt steak served with homemade lobster hash. Add an egg for an additional charge.

Belgian waffles topped with crispy chicken and maple syrup.

Served with fresh cut fries.

2 poached eggs served on a grilled English muffin and topped with jump lump crab and hollandaise sauce.

2 fried eggs atop slow braised pork and golden home fries served with grilled onions.

Served with broccolini and parsley potatoes.

10 oz. prime steak with cilantro-scented rice and parsley potatoes.

Sacchetti stuffed with ricotta and truffle on Parmesan fondue. Add lobster and oyster mushrooms for an additional charge.

Baked rigatoni with our mix of 3-cheese blend, lobster and truffle.

Beef and veal, caramelized onions, tomato and Parmesan crostini.

Served with a remoulade sauce.

Puree of garbanzo beans, piquillo pepper, olive oil, a touch of tahini and roasted garlic.

Garlic butter, shallots and white wine.

Sauteed corn, cherry tomatoes, garlic and lemon with baby fondant potatoes in our signature caper and olive relish.

Topped with our homemade fresh herb and garlic butter.

Spanish chorizo and serrano ham with roasted piquillo pepper aioli.

3 jumbo shrimps sauteed in garlic butter.

Baby arugula salad, crispy pickled shallots and pecorino drizzled with balsamic glaze.

Natural Greek yogurt, shallots and chopped cucumbers.

1/2 Iceberg lettuce topped with blue cheese dressing, candied bacon, grape tomato, blue cheese crumb.

Mozzarella cheese, diced watermelon with white balsamic vinegar.

Romaine wedge slightly charred served with shaved Parmesan cheese and homemade Caesar dressing. Add 2 jumbo shrimps for an additional charge.

Marinated portobello mushroom with mixed greens.

Heirloom tomatoes, burrata, beets, pistachios, balsamic glaze and micro greens.

Fresh spinach, goat, cheese, beets, cucumbers, grape tomato, walnuts and figs served with a fig ranch dressing.

Heirloom tomatoes, cucumber, red onions, feta cheese and kalamata olives.

Served with stir fry vegetables.

Served with sofrito sauce and tostones.

Served with truffle potato sauce, roasted corn, fresno chile, applewood bacon and spinach.

12 oz skirt steak served with cilantro-scented rice and homemade chimichurri.

Sacchetti stuffed with ricotta and truffle on Parmesan fondue. Add lobster and oyster mushrooms for an additional charge.

Served with broccolini and parsley potatoes.

Sauteed in garlic butter concasse tomatoes and spices over rigatoni.

12 oz. New York strip with truffle Parmesan fries.

Served over a bed of homemade garlic mashed potatoes and topped with a red wine reduction demi glaze.

Marinated chicken over creamy tomato concasse with broccolini and applewood bacon.

Garlic butter, shallots and white wine.

Saffron tomato sauce and oyster mushrooms.

Served with chili cocktail sauce and horseradish cream.

Fresh sea bass marinated in lime juice, cilantro and onions.

Fresh diced salmon, avocado and seaweed salad with house sweet chili vinaigrette and cilantro drizzle.

Maine lobster served with a mustard mayo and chili cocktail sauce.

Citrus, avocado, tomatoes and plantain chips.

Lump crab salad and avocado over seaweed and diced mango with sweet sesame vinaigrette.

Fresh tuna, cucumber, avocado and fresno chiles with pomegranate ponzu and cilantro avocado jalapeno drizzle.

Avocado, mango jalapeno with yuzu and sea salt.

Shrimp, calamari, crabmeat, bay scallops and mussels marinated in olive oil and lemon juice (served chilled).