Large gulf shrimp in a chilled martini glass.

Homemade and lightly breaded.

Simmering in wine, garlic and fresh herbs.

A sampling of shrimp cocktail, toasted ravioli, sauteed mushrooms and French fried onion rings.

Always a delicious and interesting addition to our menu.

Gently sauteed in white wine and garlic, served over a bed of gourmet pasta.

This richly marbled cut makes the ribeye flavorful and tender.

Char-broiled, topped with bearnaise sauce and a grilled jumbo shrimp.

Campanelle pasta tossed with char-broiled chicken and roasted peppers, served with a light olive oiland garlic sauce, garnished with Parmesan cheese.

A thick, tender chop, accompanied by kane's sweet horseradish sauce and fresh apple ring.