Sesame-crusted tuna with wasabi and soy ginger sauce and pickled ginger, served rare.

Lump crabmeat, mustard sauce and fresh mango salsa.

Finished with chimichurri sauce and spicy Ranch dressing.

Classic recipe. Served on crushed ice with our spicy cocktail sauce.

Jumbo shrimp saute-flamed with whiskey and finished with mustard cream sauce.

Creamed spinach and water chestnuts served with parmesan flatbread.

Creamed spinach and water chestnuts served with Parmesan flatbread.

Iceberg wedge, bacon, chives, roma tomatoes, bleu cheese crumbles and creamy bleu cheese dressing.

Seared, sliced tenderloin on a bed of artisan greens tossed in Dijon vinaigrette, avocado, bleu cheese, Roma tomatoes and candied bacon. Drizzled with buttermilk ranch dressing.

Mixed greens, bacon, danish bleu cheese, egg, croutons with creamy bleu cheese dressing.

Sherry garnish.

With crispy onions, fresh basil, herb vinaigrette and balsamic glaze.

Kale, toasted almonds and dried cranberries tossed in our herb vinaigrette.

Chilled jumbo shrimp, avocado, tomatoes, iceberg lettuce with Thousand Island.

Croutons, chopped egg, cucumbers, bacon, roma tomatoes and cheddar cheese.

Seared, rare with field greens, wasabi in a honey lime vinaigrette.

With parmesan cheese and house-made garlic croutons.

Mixed greens tossed in a honey lime vinaigrette and topped with peanuts and a Thai peanut sauce.

Caramelized onions, crouton and melted gruyere cheese baked in a traditional soup crock.

Chopped crispy chicken tenders, pecans, avocado, tomatoes, bacon, cheese, croutons with ranch dressing.

With Tillamook cheddar.

Pan-seared, in-house ground steak, gruyere, caramelized onions, Thousand Island dressing.

Made in-house, topped with monterey jack.

Ham, turkey, 2 cheeses, bacon and mayonnaise.

Au jus.

With Swiss cheese and bacon.

Crispy chicken breast, tomato and dressed arugula.

Roasted prime rib, thinly sliced, piled high on a baguette with horseradish.

"Brick style" chicken with sauteed onions and Monterey Jack cheese.

A brasserie style New York strip steak with garlic, Maitre d' butter and fries.

Aged and slow roasted.

16 Ounces

A tender, well-marbled cut of aged beef - 14 Ounces

Well-seasoned, aged beef - 22 Ounces

Cured in our special blend of coffee, brown sugar and molasses. Center cut - 9 Ounces

Bleu cheese encrusted, horseradish encrusted and bearnaise.

Our signature 12 Ounces filet.

Steamed sea bass on a bed of sauteed spinach and sweet sesame soy sauce, topped with toasted sesame seeds, julienned ginger and green onions.

Panko-crusted, parmesan cheese and lemon caper sauce. Served with haricot verts.

Szechaun style or "naked," served with jasmine rice and sauteed spinach.

Cured in-house with Thai "Bang Bang" sauce and garlic mashed potatoes.

Over jasmine rice, sauteed spinach with soy ginger sherry sauce.

Roasted prime rib, thinly sliced, piled high on a baguette with French fries.

Finished with wild mushroom Madeira sauce, garlic mashed potatoes and haricot verts.

In-house ground steak, Gruyere, caramelized onions, Thousand Island dressing and French fries.

Our signature specialty. Seared tenderloin on homemade biscuits. Served with French fries.

Over jasmine rice and finished with Dijon mustard sauce. Served with broccoli.

Served with French fries and sauteed spinach.

Served with French fries and au jus.

Served with Barbeque sauce, French fries and Southern slaw.

"Old Savannah" style. Served with French fries and Southern slaw.

Southwestern spices, peppers and chicken.

In a graham cracker crust. Served with fresh whipped cream.

Triple-layered, vanilla bean cream cheese icing, chopped pecans and caramel.