Fried Shrimp, tossed in Chef's signature Thai coconut mango sauce.

Market fresh, breaded and fried, served with peppadew aioli.

Hand battered and fried mushrooms, stuffed with herbs and boursin cheese.

Jumbo prawns served with bloody mary cocktail sauce.

Fresh ahi tuna, pan seared and drizzled with house made pineapple glaze.

Shaved raw beef with creamy mustard dressing, house made croutons and micro red shisho.

Burgundy snails roasted in a rich garlic herb butter.

Crispy, golden-brown wings tossed in your choice of sauce from the selections below and served with a side of ranch, mild, medium, hot, bbq, or chef's signature Thai coconut mango.

Simmered in roasted tomato marinara with garlic and white wine, paired with housemade crostinis.

Romaine lettuce, tossed in caesar dressing, topped with freshly shaved parmesan cheese and house-made croutons.

Arcadian spring mix, red onion, cucumber, cherry tomato, and pepperoncini, finished with Mediterranean dressing.

Fresh tomato and mozzarella with strawberries and avocado, finished with a drizzle of balsamic vinegar reduction and fresh basil.

Romaine lettuce, tossed in caesar dressing, topped with freshly shaved parmesan cheese and house-made croutons.

Arcadian spring mix, with red onion, cherry tomato, cucumber, and pepperoncini, served with Mediterranean dressing.

A blend of kale and greens, with fresh tomato, cucumber, mandarin oranges, blueberries, craisins, and goat cheese, topped with candied pecans, tossed in raspberry vinaigrette.

Spring mix with fresh-cut apples, dried cranberry, and gorgonzola cheese tossed in raspberry vinaigrette, topped with toasted walnuts.

Spring mix, blackened tender filet cuts, onion, tomato, bleu cheese crumbles, your choice of dressing.

Sacchettini pasta, stuffed with pear and ricotta, tossed in a pulled short rib marsala wine sauce.

Breaded chicken, topped with marinara sauce and melted mozzarella cheese, paired with fettuccine alfredo.

Filet tips and mushrooms sautéed in alfredo cream sauce, finished with fresh parmesan and scallions, drizzled with balsamic glaze.

Fresh mussels, large pan-seared sea scallops, and shrimp, sautéed inside of our creamy risotto.

12 oz. center-cut, bone-in pork chop, served over warm house-made cinnamon apple cobbler, paired with chef vegetables.

6oz., grilled over oakwood fire and prepared to your liking, topped with creamy brandy peppercorn sauce and demi-glaze, paired with rosemary tri-color potatoes and chef vegetables.

18-20 oz., slow-roasted for 14 hours, drizzled with a port wine reduction and served with garlic whipped potatoes and chef vegetables.

10 oz. hand-cut tenderloin of beef, topped with port wine reduction, paired with garlic whipped potatoes and chef vegetables.

4 oz. center-cut filet mignon, topped with bearnaise sauce, paired with grilled shrimp, garlic whipped potatoes and chef vegetables.

Fresh grilled mahi, topped with piña colada sauce and house made pineapple pico de gallo, paired with herb rice and chef vegetables.

Stuffed sole and fresh sole, stuffed with scallops and crab, baked and topped with a lemon beurre blanc sauce, paired with herb rice and chef vegetables.

Fresh salmon with mushrooms and spinach, wrapped in flaky puff pastry and finished with porcini mushroom sauce, paired with baby vegetables.

Yuengling beer battered haddock, served with housemade tartar sauce, paired with crispy fries and coleslaw.

Grilled salmon topped with lemon buerre blanc, paired with herb rice and chef vegetables.

Pan-seared haddock, atop a bed of spinach, served with housemade white wine and almond cream sauce, topped with grilled shrimp, paired with garlic whipped potatoes.

½ duck, slow roasted and oven finished, accompanied by blueberry bourbon pecan jam, paired with creamy whipped potatoes and chef vegetables.

Made with fresh ground veal and pork, drizzled with a tangy pork reduction, paired with creamy whipped potatoes and chef vegetables.

Pan-seared chicken breast fillet simmered with mushrooms in rich marsala wine sauce, paired with creamy whipped potatoes and chef vegetables.

Chicken and shrimp with onions and peppers, sautéed in Thai chili coconut sauce, served over steamed white rice, drizzled with peanut sauce.

Fresh tomato and mozzarella with strawberries and avocado, finished with a drizzle of balsamic vinegar reduction and fresh basil.

Romaine lettuce, tossed in caesar dressing, topped with fresh parmesan cheese and croutons.

Grilled chicken, applewood smoked bacon, boiled egg, tomatoes, cucumbers, and shredded cheddar cheese atop a blend of spring mix and kale, served with a side of ranch dressing.

Spring mix, blackened tender filet cuts, onion, tomato, bleu cheese crumbles, your choice of dressing.

Grilled salmon, atop romaine lettuce, with cherry tomato, red onion, and roasted red pepper, finished with Mediterranean dressing, fresh mint, and walnuts.

Spring mix with fresh-cut apples, dried cranberry, and gorgonzola cheese tossed in raspberry vinaigrette, topped with toasted walnuts.

A blend of kale and greens, with fresh tomato, cucumber, mandarin oranges, blueberries, craisins, and goat cheese, topped with candied pecans, tossed in raspberry vinaigrette.

Hot fresh sliced pastrami, thousand island dressing, swiss cheese, and housemade sauerkraut, served on toasted marble rye with a deli pickle.

Roasted turkey and pecan cream cheese, topped with lettuce, tomato, and onion, served on a croissant.

Oakwood fire-grilled chicken, applewood smoked bacon and swiss cheese, topped with roasted red pepper aioli, served on ciabatta bread with deli pickle.

Shaved USDA prime rib topped with swiss cheese on a freshly baked hoagie roll, paired with au jus.

Beer battered haddock, topped with lettuce, tomato, onion and cole slaw, drizzled with peppadew aioli, served on a brioche bun.

Oakwood fire-grilled chicken, lettuce, tomato, onion and avocado, finished with peppadew aioli.

USDA prime burger topped with caramelized onion and mushroom, creamy goat cheese and house jack daniels whiskey glaze.

USDA prime burger, topped with lettuce, tomato, red onion, and housemade pickles.

USDA prime burger topped with swiss and cheddar cheese, applewood smoked bacon, onion straws, and ranch dressing.

Fresh, beer-battered haddock, fried and served with housemade coleslaw and seasoned fries.

Breaded chicken, topped with marinara sauce and melted mozzarella cheese, paired with fettuccine alfredo.

Made with fresh ground veal and pork, drizzled with a port wine reduction, paired with creamy whipped potatoes and chef vegetables.

This four-time national champion is a truly authentic key lime pie. Made in true key west fashion with egg yolks, condensed milk, and Nellie & Joe's key lime juice. That's it. No fillers. No preservatives. All in our made from scratch graham cracker crust.

Creamy new york cheesecake swirled with thick, rich caramel, topped with a layer of Hershey's caramel topping, finished with sea salt.

Cheesecake factory creamy cheesecake swirled with white chocolate and raspberry.

Creamy new york cheesecake mixed with our famous pumpkin filling, just in time for the holidays.

Straight from the streets of New Orleans. Starting with our creamy new york style cheesecake we add our own secret recipe of the bananas foster fusion. And yes, it has ample amounts of banana liqueur and 151 rum.

Velvety smooth chocolate mousse topped with rich ganache, drizzled with white chocolate cream.

Sweet, creamy custard enveloped in a caramelized sugar crust.

Served with a crunchy homemade biscotti, topped with shaved almonds, drizzled with a caramel glaze.

Served on mini brioche buns, topped with lettuce and tomato.

Topped with lettuce, tomato, shredded cheddar cheese, and chipotle aioli.

Served on lightly toasted white bread, topped with lettuce and tomato.

Stuffed with a blend of shredded cheddar and mozzarella cheeses and chicken, served with sour cream and house-made salsa.

Black Angus ground beef, tossed in our homestyle joe sauce, piled high on a brioche bun and topped with freshly fried onion straws.

Served on white bread, topped with melty cheddar, provolone, and Swiss cheeses.