Jumbo shrimp served with a house-made cocktail sauce.

Sliced blackened filet with vermillion river bleu cheese, baby arugula, and a red wine balsamic reduction.

Marinated ahi tuna, diced avocado, Calabrian chilis, black beans, and smoked jalapeno creme fraiche. Served over crispy wontons.

Thinly sliced onions hand-battered and deep-fried.

Crispy fried Bevans oysters, pickled red onions, red cabbage, and passion fruit mustard. Served on challah rolls.

Lightly breaded shrimp tossed in a sweet chili sauce.

Rotating selection of meats and cheeses served alongside chef-selected accoutrements.

Lightly fried with a Sriracha aioli drizzle.

Strips of steak, greens, cucumbers and cherry tomatoes with fried shoestring onions.

Crisp lettuce tossed with Parmesan croutons and grilled chicken.

Iceberg lettuce topped with house-made bleu cheese dressing, bacon, cherry tomatoes, and a balsamic glaze.

Mixed greens topped with shaved fennel, sweet onion, apple, goat cheese, and spiced pecans. Served with a house-made strawberry balsamic dressing.

8 oz.

12 oz.

12 oz.

14 oz.

10 oz.

9 oz.

Seared shrimp and scallops with a tomato saffron risotto. Finished with a lobster cream sauce.

Sesame crusted and served with a house-made ponzu.

Grilled and finished on a cedar plank with a cherry blossom shoyu honey.

Baked and topped with cherry tomatoes, shallots, garlic, basil, and panko breadcrumbs. Finished with a balsamic reduction.

Pan-seared and finished with a blood orange beurre blanc.

Two jumbo lump crab cakes with a bay spiced aioli.

Two whole battered deep-fried catfish.

Two boneless battered deep-fried fillets.

Buttermilk brined, grilled, and finished with a chicken demi-glace.

Brined and grilled. Finished with bourbon butter.

Served with zucchini, yellow squash, red onion, and baby arugula.

Topped with vegan cheese. Served on a bed of quinoa.