Panko-crusted mushroom caps stuffed with garlic-herb cream cheese. Fried until golden, served with a creamy horseradish sauce.

Wonderfully large, chilled black tiger shrimp served with zesty cocktail sauce for dipping.

A mix of tomatoes, herbs, spices, onions, olive oil, balsamic vinegar, and gorgonzola cheese. Served with crostini bread.

Crunchy and saucy with a hint of spice, tossed in sweet and spicy chili sauce. Served over shredded lettuce.

Fresh tomatoes, herbs, and spices simmered in rich cream with just a touch of sherry.

Moonlight, button, shiitake and oyster mushrooms, simmered caramelized onions and celery in a rich and creamy broth.

Mixed greens, tender thinly sliced steak, crispy bacon, eggs, tomatoes, red onion, grilled zucchini, mushrooms, flash-fried spinach, blue cheese crumbles, creamy garlic vinaigrette dressing.

Crisp hearts of romaine, fresh Parmesan cheese, and made-from-scratch herbed croutons tossed with our zesty Caesar dressing.

Wild-caught salmon grilled to perfection. Paired with greens, grilled asparagus, goat cheese, fresh tomatoes. Finished with a balsamic reduction.

1-2 pound beef patty served with lettuce, tomato, pickle, and onion.

Peppercorn encrusted beef patty topped with blue cheese, crispy onion ring, blue moon sharp cheddar sauce with a sweet tangy Jameson whiskey glaze.

Lightly seasoned and breaded butterflied shrimp fried to a golden brown.

Traditional noodles layered with beef, sausage, mixed cheeses, rich and creamy white sauce, marinara and Parmesan cheese.

Sautee of shrimp, lobster and crab meat in a buttery-garlic cream sauce with sauteed spinach and sun-dried tomatoes tossed in buttery linguini pasta.

Grilled breast of chicken tossed with creamy lemon-asparagus risotto. Finished with parmesan and flash-fried spinach.

Lobster and snow crab meat, applewood smoked bacon, sun-dried tomatoes and diced green onions make this dish a perfect balance of creamy, crunchy and smoky.

Served medium-rare with black and white sticky rice. Finished with Thai peanut-chili sauce.

A baked flounder filet with a thick crunchy coating of Parmesan and seasoned bread crumbs. Stuffed with lobster, shrimp and crab dressing, drizzled with a champagne cream sauce over grilled asparagus.

Fresh, never frozen grilled salmon filet, baby red skins, sauteed onions, bacon, and baby spinach, sauteed in sherry-honey buerre blanc sauce.

Juicy and flavorful on the inside with apple-wood smoked bacon on the outside. Smothered in mushroom gravy.

A thick center-cut bone-in chop served with a maple glaze, topped with a delicious apple-bacon chutney.

Beef ribs cooked low and slow until they reach fall-off the bone deliciousness. Finished with a sweet-smoky Barbeque glaze.

Our most tender and desirable perfectly aged steak.

Thickly-cut, full-bodied texture that is slightly firmer than the classic rib eye.

Naturally lean and firm, bursting with bold, rich and beefy flavors.

A perfect balance of marbling, tenderness and mellow flavor.

Our tender filet crowned with seafood dressing and grilled asparagus smothered with creamy bearnaise. Incredible flavors! Served with choice of 1 house side.

Our classic rib eye blackened with Cajun seasonings and crowned with blue cheese crumbles and chives.

Sauteed mushrooms and onions resting on thinly sliced tender filet smothered in cognac cream sauce.

A specialty cut that is beautifully marbled and a rare find, but worth the hunt. Allow for proper cooking time.

With butter and sour cream.