Baked mushroom caps stuffed with signature blue crab stuffing.

Creamy fontina cheese-filled risotto croquettes served atop warm marinara.

Freshly breaded avocado. Fried crisp and served with smoky chipotle aioli.

Sliced baguette topped with balsamic marinated tomatoes and fresh mozzarella cheese.

Sliced baguette topped with balsamic marinated tomatoes and mozzarella cheese.

Broiled gulf oysters topped with bread crumbs, sauteed spinach, bacon, and caramelized onions in a garlic ouzo cream sauce.

Jumbo shrimp steamed to order and served in a chilled margarita glass with cocktail sauce.

A rich blend of cheeses, blue crab meat, garlic, and herbs. Served with garlic toast points.

Signature Blue Crab cakes served with Mango aioli

Pork Tenderloin and mushrooms sauteed in olive oil, lemon, and Greek spices

Fresh kale tossed with crisp apples, bleu cheese crumbles, and candied walnuts. Tossed in a mango chardonnay vinaigrette.

Crumbled goat cheese, golden raisins, grape tomatoes, roasted beets, red onion, candied walnuts chopped with classic mix, and balsamic vinaigrette.

Greens tossed in Greek vinaigrette topped with anchovy filets, cucumbers, tomatoes, onion, and feta cheese.

Crisp Romaine with Romano cheese, tomato, cucumbers, red onion, and croutons with Caesar.

Iceberg wedge topped with chopped bacon, Gorgonzola, and tomato. Served with chunky bleu cheese dressing.

Grilled Romaine topped with house made Caesar dressing, freshly grilled Chicken, red onion and Parmesan cheese.

Fresh spinach sauteed with Tofu and stuffed into a grilled Portabello topped with balsamic vinaigrette and sliced almonds.

Classic mix topped with roast beef, ham, turkey, cheese, and hard boiled egg.

A blend of Arugula and cabbage thinly sliced, tossed with lemon, dill and olive oil. Topped with fresh Burrata, crostini and roasted lemon

Panko crusted lake perch fillets, golden fried, served alongside rice pilaf, and vegetable medley. Served with a house salad.

Blended with parmesan, Romano, tiger shrimp, fresh catch, and roasted red peppers. Topped with jumbo shrimp and seared sea scallops. Served with a house salad.

Jumbo butterflied shrimp, panko breaded, and golden fried. Served with French fries, vegetable medley, and house salad.

Jumbo seared sea scallops and gulf shrimp served over a four cheese fettuccine Alfredo with prosciutto. Served with a house salad.

Served in a nest of linguine with spinach and grape tomatoes in a spicy creamy creole sauce. Served with a house salad.

Fresh cut salmon steak grilled to perfection with fresh lemon dill. Served with rice pilaf and vegetable medley and house salad.

A combination of almonds and coconut encrusted Mahi, seared and oven finished. Topped with charred mango-pineapple salsa and served with fingerling potatoes and green beans.

Jumbo shrimp, scallops, salmon, stuffed sole with out signature blue crab stuffing served with rice.

Jumbo tiger shrimp, mussels, clams, calamari and fresh catch simmered in mild marinara. Served with a side of rice.

Jumbo Shrimp broiled with garlic, white wine, butter and fresh herbs. Served with rice pilad.

Grilled scallopine chicken breast over wild mushroom pesto risotto with a Parmesan cream sauce. Served with a house salad.

Grilled chicken breast tossed with fettuccine, broccoli florets, and roasted red peppers in a creamy basil pesto Alfredo sauce. Served with a house salad.

Sauteed chicken breast in a lemon white wine garlic scampi over linguini. Served with a house salad.

Caesar and Parmesan crusted chicken breast served alongside garlic mashed potatoes and vegetable medley. Served with a house salad.

Breaded chicken breast layered with mozzarella and marinara and served over linguine. Served with a house salad.

Sauteed boneless breast with caramelized onions and Portabellas in a sweet marsala sauce served over linguine. Served with a house salad.

Pan-seared chicken tossed in a lemon veloute with capers and tomatoes served over linguine. Served with a house salad.

Tricoloured tortellini served in a velvety three cheese sauce. Topped with imported prosciutto.

Sauteed Portabella and sun dried tomatoes. Tossed with penne in a creamy tomato vodka sauce.

Linguine with bacon, Parmesan cheese, butter, cream, and egg yolk.

Penne tossed with tomatoes, basil, and a herbed olive oil.

Baked blend of ziti pasta, made fresh with meat sauce, garlic butter sauce and ricotta and mozzarella cheese

Baked mushroom caps stuffed with signature blue crab stuffing.

Freshly breaded avocado fried crisp served with smoky chipotle sauce.

Potato skins filled with sour cream filling. Topped with melted Cheddar and sizzling bacon.

Sliced baguette topped with balsamic marinated tomatoes and mozzarella cheese.

Sliced baguette topped with balsamic marinated tomatoes and mozzarella cheese.

Served with carrots and celery.

Pork Tenderloin and mushrooms sautéed in olive oil, lemon, and Greek spices

Signature Blue Crab cakes served with Mango aioli.

Tirokafteri, tzatziki, and hummus. Served with warm pita points and fresh veggies.

Creamy fontina cheese-filled risotto croquettes served atop warm marinara.

Freshly breaded avocado. Fried crisp and served with smoky chipotle aioli.

Sliced baguette topped with balsamic marinated tomatoes and fresh mozzarella cheese.

Jumbo butterflied gulf shrimp panko breaded and golden fried. Served with French fries, vegetable medley, and cocktail sauce.

Caesar and Parmesan crusted chicken breast served alongside garlic smashed potatoes and vegetable medley.

Fresh grilled salmon with fresh lemon and dill served alongside rice pilaf and vegetable medley.

Charbroiled 8oz New York strip seasoned and grilled to perfection.

Lightly breaded and golden fried fillets.

A spiced Angus steak burger blackened and stacked with caramelized onions, candied bacon, and roasted red pepper aioli.

1/2 lb. of Angus beef topped with BBQ ribs, onion rings, and a fried egg.

Grilled prime rib with melted Swiss smothered in grilled mushrooms, onions, and peppers on toasted Italian bread au jus.

Hot turkey breast piled on a pretzel bun with Cheddar cheese, bacon, tomato, and Dijon mustard sauce.

Grilled chicken topped with roasted red peppers, Portabellas, fresh mozzarella, and pesto on tomato focaccia roll.

Fresh grouper breaded and golden fried. Topped with lettuce, tomato, red onion, and smoky chipotle aioli on French bread.

Slow roasted Angus beef thinly sliced and served on baked French bread with imported mozzarella.

Grilled chicken breast diced and tossed with Romaine, Roma tomato, red onion, bacon, Parmesan, and Caesar dressing in a spinach tortilla wrap.

Grilled chicken tossed with Romaine, smoked bacon, red onion, parmesan, and spicy ranch in a spinach wrap.

Roasted corned beef topped with sauerkraut, smoked baby Swiss, and Thousand Island dressing on caraway rye.

1/2 lb. Angus steak-burger grilled to temp with caramelized onions and Wisconsin Cheddar on grilled caraway rye.

1/2 lb. Angus steak-burger grilled to temp with caramelized onions and Wisconsin Cheddar on grilled caraway rye.

Sliced Gyro meat with lettuce, tomato, onion, tzatziki and wrapped in a warm pita

Hot thinly sliced ham piled atop Saganaki cheese on pita bread.

Grilled seasonal vegetables with hummus wrapped in a warm pita.

Gyro meat, red onion, tomatoes, feta and mozzarella.