Traditional bisque with lobster meat, sour cream and sherry.

Jim beam® bourbon apples, maple-balsamic glaze.

Large gulf shrimp with spicy cocktail sauce, remoulade and lemon.

Seared with cajun spices, served with béarnaise and BBQ sauce.

1-2 lobster tail, gulf shrimp, jumbo lump crab and a trio of sauces.

Pan-seared, remoulade sauce and lemon.

Caramelized onions in a rich beef broth with gruyere, provolone and parmesan cheese.

Sauteed spinach, forest mushrooms, herb demi.

Served on pineapple-mango salsa with agave nectar.

Stuffed with basil, wrapped in applewood bacon with tangy Barbeque sauce.

Lightly breaded, flash fried, served with tomato coulis and mustard aioli.

Served on pineapple-mango salsa with agave nectar.

With béarnaise and BBQ sauce.

1/2 lobster tail, gulf shrimp, jumbo lump crab and a trio of sauces.

Large gulf shrimp with, spicy cocktail sauce, remoulade and lemon.

Stuffed with basil, wrapped in applewood bacon, served with tangy BBQ..

Seared tuna over a bed of lettuce, cabbage, peppers, carrots and onions tossed with sesame-ginger dressing, topped with almonds, mandarin oranges and pickled ginger.

Crisp iceberg wedge with crumbled blue cheese, red and green onions, bacon, tomatoes and blue cheese dressing.

Blackened tenderloin tips, gorgonzola cheese, tomatoes and crispy onions on mixed greens served with our house made blue cheese dressing.

Traditional salad with garlic croutons and parmesan cheese.

Grilled chicken, avocado, bacon, blue cheese, tomatoes, egg, red onion, carrots and cucumbers on crisp greens.

Shaved chicken over a bed of lettuce, cabbage, peppers, carrots and onions tossed with sesame-ginger dressing, topped with almonds and mandarin oranges.

Romaine, baby greens, seasonal vegetables and choice of dressing.

Iceberg, ripe tomatoes, applewood bacon, red and green onions with blue cheese dressing.

Romaine hearts, sourdough croutons, parmesan cheese and caesar dressing.

Red and yellow tomatoes, roasted artichokes, basil, pickled onions, extra virgin olive oil, fried basil and balsamic glaze.

Romaine, baby greens, seasonal vegetables and choice of dressing.

Iceberg, ripe tomatoes, applewood bacon, red and green onions with blue cheese dressing.

Tomatoes, fresh mozzarella. Basil, red onion, olive oil and balsamic vinegar, no balsamic glaze.

Chargrilled, gruyere cheese, garlic herb mayo and red onion jam on a toasted ciabatta roll.

Jumbo lump crab cake, served on a brioche style bun with shredded lettuce, tomato and red onion with remoulade sauce and fresh lemon.

Cure 81 ham, maple-glazed turkey, applewood smoked bacon, cheddar cheese and mustard mayo on toasted ciabatta bread.

Grilled chicken, jack cheese, red onion, tomato, balsamic greens and remoulade on brioche style bun.

Roasted corn, bacon, asparagus and truffle oil.

Drawn butter and lemon.

Pan-seared, remoulade and lemon.

Roasted garlic and peppercorn sauce.

Bearnaise, drawn butter and lemon.

Filet mignon medallions with cognac-peppercorn sauce.

Red and yellow tomatoes, roasted artichoke.

Blue cheese crust, oscar style, peppercorn crust.

Filet mignon medallions with two of the following: crab cake, market fish, BBQ shrimp or seared scallops.

No mint demi-glace.

Bearnaise and drawn butter.

Remoulade and lemon, roasted corn and bacon.

No peppercorn sauce.

Drawn butter and lemon.

Jumbo lamb crab, hollandaise and asparagus.

A classic, perfect seasoning, with your choice of cheddar, provolone, jack or American cheese, lettuce, tomato and pickle.

Applewood smoked bacon, cheddar cheese and Barbeque sauce.

Chicken and angel hair pasta tossed with plum tomatoes, roasted garlic, pancetta, fresh basil and olive oil.

Roasted corn salsa, asparagus, red pepper and truffle oil.

Sautéed shrimp and gemelli pasta tossed with fresh spinach, artichoke hearts and wild mushrooms in a white wine butter sauce.

Lightly breaded, served with steak fries, chef's dressing and lemon.

Smashed potatoes and seasonal vegetables, cognac-peppercorn sauce.

With hollandaise or balsamic glaze.

Caramelized crimini, button and portobellos with shallots, garlic, white wine and fresh herbs.

With sweet soy sauce, red peppers and oranges.

Gemelli pasta, boursin-sherry cream, fresh herbs, parmesan cheese, bread crumbs and jumbo lump crab.

Boursin cream, gruyere, white cheddar, parmesan crust.

With applewood bacon, white cheddar and parmesan cheese.

Tossed with truffle oil, parmesan cheese and parsley.

Sautéed with olive oil and garlic or cream sauce and parmesan cheese.

Crisp bacon, caramelized onions, soy glaze.

Applewood bacon, shallots, garlic, red pepper and fresh thyme.

Butter, sour cream, parmesan cheese, nutmeg, garlic and sweet cream.

Sour cream, applewood bacon, green onions and cheddar.

Natural house cut steak fries seasoned with kosher salt and pepper.

With sauce anglaise and vanilla ice cream.

Light and creamy with raspberry coulis and an almond tuile.

Served in an almond florentine basket.

Five layer with cream cheese icing and coconut, bacardi oakheart rum anglaise.

With sauce anglaise, vanilla ice cream and whipped cream.

Traditional key west recipe.

Crumb topping with vanilla ice cream.

Bruleed bananas, caramel sauce and whipped cream.

Served in an almond florentine basket.

Raspberry coulis and whipped cream.