Wings by the half dozen. Sticky Thai, green coconut curry or Buffalo. (Good to the bone!) street cart delight!

Grilled vegetables with goat cheese, fresh basil, Kalamata olives and garlic toast. (Don't turn your back on this one.)

Garlic chive cream sauce or a green coconut curry served with garlic toast for dipping.

Crab cakes, more lump than crumbs (really) served with a remoulade sauce. You'll love them (really)!

Shredded duck over mixed greens, pecans, griddled pears, blue cheese crumbles and onions in a pear vinaigrette.

Choice of 3 Ingredients.

Mussels, shrimp and clams in a light jalapeno tomato basil broth. (Good to the last slurp!)

Sauteed zucchini, yellow squash, eggplant, onions, garlic and fresh basil tossed with spaghettini. Parmesan and slice of garlic toast on the side.

Great care has been taken to duplicate this authentic recipe. No shortcuts. (Bangkok meets Libertyville!)

Thai-style crispy duck over rice. (Yum! Lucky for you.)

Pounded chicken sauteed with garlic, lemon and capers. Italian music to your mouth.

Red Angus, natural grass-fed beef with pineapple soy butter and battered onions. (14oz)

Pecan Parmesan crust with a honey butter sauce. A deep south recipe.

Fire-Seared in the Wok with Horseradish sauce and battered shallots. (Brilliant in any language.)

Plump real gulf shrimp batter-fried, then tossed in a sweet sauce. Topped off with toasted sesame seeds.