Maryland jumbo lump baked crab cake served with chef Rodney's key lime mustard sauce.

Three fresh diver scallops wrapped in prosciutto served on a bed of crispy spinach then drizzled with fresh hollandaise sauce.

Grilled Maine lobster tail with a cognac and saffron cream sauce. Served with grilled French baguette.

Spicy homemade meatballs served with garlic bread.

Panko crusted chicken livers with a cognac and green peppercorn demi-glace, served with grilled French baguette.

A fusion of artichokes, sun-dried tomatoes, capers and a dash of Bermuda onions baked with Asiago cheese and served with red corn chips.

Grilled lamb chop with roasted garlic demi-glace.

Lightly breaded and fried crispy, enhanced with thai basil vinaigrette and served with marinara.

Homemade thin potato slices fried and sprinkled with Bleu cheese crumbles, baconand scallions.

Vegetarian. Mixed greens topped with panko crusted Chevre cheese, candied pecans, and refreshing champagne raspberry vinaigrette.

Wedge of iceberg lettuce, bacon, tomato, carrots and hard-boiled egg served with chef Rodney's creamy smoked tomato dressing.

Romaine hearts with anchovies, croutons and Asiago cheese.

Garden greens, julienned carrots, tomatoes.

Vegetarian. Chef Rodney's choice of four vegetarian items that are inspired by garden and market availability.

Tasty combination of baby spinach, portobello mushrooms, Bermuda onions, Asiago cheese, prosciutto and grilled chicken breast served over angel hair pasta and a white wine lemon garlic sauce.

Bucatini pasta tossed with a homemade meat sauce, garnished with a blend of shaved Parmesan and Reggiano cheeses.

An eight ounce grilled steak burger ground in-house, a classic brioche bun, garnished with lettuce, tomato, onion, and pickles. Served with fresh cut fries.

Ultimate barrel cut filet is slow and naturally aged, expertly trimmed. The result is a melt in your mouth, fork tender delectable flavor.

This marvelously rich, yet mellow, boneless cut comes from the heart of the prime rib roast where the most abundant marbling, tender texture and succulent taste is found.

Rib-eye tenders grilled to order and topped with a blend of wild mushrooms and Bermuda onions that are sauteed in sherry and butter then finished with roasted garlic demi-glace.

Hand cut petite eye of rib-eye cooked to temperature and lightly dusted with chef Rodney's own seasoning.

A four-ounce filet mignon and a six-ounce grilled lobster tail served with drawn butter.

Diver sea scallops and jumbo shrimp sautéed with shallots, stacked atop toast points then smothered with chef Rodney's Woodford reserve cream sauce. This recipe by chef Rodney is currently featured in the Woodford reserve culinary cookbook.

Three chops of free range Australian lamb twice grilled with roasted garlic mint demi-glace. Chef Rodney has been featured twice in southern living magazine for this recipe.

A crisp half duck enhanced by the berry and chocolate flavors of chef Rodney's port wine reduction.

Char-broiled salmon with chef Rodney's own blackening spices "not to hot or salty" finished with house roasted roma tomatoes, garlic, scallions and hollandaise.

Panko crusted grouper is flash fried which adds a twist to a traditional favorite sauce of white wine, lemon juice and capers.

Crispy strips of chicken breasts served over a bed of basmati rice topped with an amazing red thai curry sauce.

Slow roasted pork shoulder finished with a bourbon bacon maple glaze.