Jumbo lump crab cakes.

Snails baked in garlic butter.

Smoked scotish salmon served with capers and diced onions.

Ahi tuna drizzled with a spicy Asian dressing.

Asian summer roll with pork, fresh mint, cilantro, carrots with a peanut dressing.

Lobster filled raviolis with a lobster sherry sauce.

Lobster bisque with cognac.

Jumbo shrimp tossed with a spicy saffron sauce and served over penne pasta.

Artichoke hearts,tomatoes, broccoli, mushrooms, garlic and olives tossed with olive oil over linguine.

Black Angus 8 oz.Filet with a black truffle sauce.

41 oz. Black Angus New York Strip served with a side of Bearnaise sauce.

Roasted herb crusted rack of lamb with a port wine lamb reduction.

Roasted duck breast served with wild cherry sauce.

Roasted breast of chicken in lemon butter.

Sesame seeds encrusted ahi tuna with fresh citrus.

Maine lobster, sea scallops and shrimp flambee with brandy and prepared with a cream veloute over a crusty pastry shell.

Honey glazed grilled filet of wild caught Atlantic salmon over a bed of ratatouille nicoise.

Pan-seared and caramelized jumbo sea scallops served over a saffron risotto.

Add chicken and shrimp for an additional charge.

Traditional nicoise salad with Boston lettuce, tomatoes, bell peppers, haricot verts, tuna, nicoise olives, hard boiled eggs & anchovies.

Seafood lasagne.

Sauce bordelaise and pommes frites.

Grilled salmon with chefs champagne sauce.

Filet of blackened grouper with Cajun spices.

Chicken breast in lemon butter.