8 oz. grilled filet mignon and 1/2 lb. Maine lobster tail drawn butter.

20 oz. center cut filet, carved table side, garlic mashed potatoes, grilled asparagus, organic wild mushrooms and Bearnaise sauce.

Butter poached maine lobster and 4-cheese fondue. Serves up to 2 people.

Hand-breaded fried oysters and Indian long pepper aioli.

Vidalia onion, tomato jam and toasted baguette.

Herb-crusted, napa slaw, chili pepper citrus vinaigrette and avocado relish.

Pan-seared new bedford scallops and sweet corn relish.

Jumbo lump crab, scallion aioli and red chili pepper glaze.

Citrus scented shrimp, mango, wasabi avocado & cocktail sauces.

Grilled tenderloin, boursin, Parmesan, baby arugula, tomato, onion, balsamic, horseradish aioli and toasted baguette.

Splash of sherry.

Alligator, white beans and greens.

Iceberg lettuce wedge, creamy Gorgonzola, heirloom tomato, cherry wood bacon, chopped egg and shaved red onion.

Warm goat cheese fritter, pickled beets and palm sugar vinaigrette.

Red onion, blue cheese and balsamic vinaigrette.

Shaved Parmesan, focaccia croutons and house-made dressing.

Baby arugula, lemon, chive vinaigrette, fried capers, roasted pepper aioli and toasted brioche crouton.

5 peppercorn rub.

Beef tenderloin, linguica sausage, Madeira wine, garlic and herbs, yellow rice and fried potatoes.

Skuna bay salmon, spice rubbed, local honey and wilted baby spinach.

Caribbean-spiced, coconut rum glaze, fried plantain and mango chow chow.

Sea bass, shrimp, scallops, clams, 1/2 lb maine lobster tail lisbon sauce, fresh herbs and white wine.

12 oz. apple-brined chop, peach glaze, andouille spoon bread dressing, fried oyster and pan gravy.

10 oz. organic bone-in breast, fried green tomato and fresh corn salsa.