Oysters on the half shell with a combination of bacon, onion, spinach, anisette liqueur and topped with a dollop of our chefs bechamel sauce .

Freshly shucked oyster on the half shell .

Gulf shrimp served with our homemade horseradish cocktail sauce.

Minced plum tomatoes, garlic, and onion. Placed on rustic italian bread and drizzled with aged balsamic glaze .

Jumbo lump crab meat blended with our special house recipe. Topped with spinach and plated with our chefs special remoulade sauce.

Lightly breaded with our homemade seasoning and served with cocktail sauce.

Mixed greens, tomatoes, cucumber and red onion and with choice of dressing.

Hearts of romaine, garlic, croutons, Parmesan cheese and with classic caesar dressing.

Wedge of crisp romaine lettuce, topped with bleu cheese crumbles, tomato, onion and bacon. Served with bleu cheese dressing.

Finely chopped spring mix, bacon, onion, cucumber, tomato and pasta. Served with Italian dressing.

Our signature steak and exquisitely marbled for maximum flavor.

The porterhouse steak offers two great cuts: one side la a tenderloin filet and the other side is a strip steak.

Center barrel cuts and super trimmed for a perfect tender taste.

Finely marbled for robust flavor and tenderness.

9 oz. Filet mignon topped with alaskan king crab meat and our chef's bearnaise sauce.

Bacon, mushrooms and onions topped with bleu cheese on a pretzel bun

Sliced corn beef, thousand island dressing and swiss cheese.

Tomato, roasted red bell peppers, caramelized onions and mozzarella cheese with pesto aioli.

Chicken breast lightly fried, sliced ham and mozzarella cheese.

Slow roasted pork with home made BBQ sauce and swiss cheese.

Home made chicken salad on a butter croissant.

Home made tuna salad on a butter croissant.

Thinly sliced prime rib, mozzarella cheese and grilled onion. On butter croissant.

liced prime ribeye, onions, mushrooms and horseradish aioli sauce.

hinly sliced beef topped with mozzerella cheese.

Drizzled with aged balsamic glaze.

Lightly pan-fried and served with tartar sauce and lemon.

Jumbo shrimp baked with garlic, fresh herbs and breadcrumbs.

U 10 scallops sauteed drizzled with lemon butter.

Two boneless chicken breasts dredged in seasoned flour and sauteed with mushrooms, chablis wine and topped with capers.

Two boneless chicken breasts coated in seasoned flour and sauteed with mushrooms and dry marsala wine.

Two boneless chicken breasts topped with bearnaise sauce, crab meat and asparagus.

Chicken breast tossed in bacon, onions, mushrooms, chick peas, Parmesan and alfredo sauce.

Served with alfredo sauce and crab meat.

Four 4 oz. Colorado lamb chops.

Two 8-10 oz. Lowa pork chops.

Two 8 oz. Veal chops grilled to perfection.