A shareable platter of colossal shrimp, oysters Rockefeller, oysters on the half shell and jumbo lump crabmeat served with cocktail sauce, honey aioli and drawn butter.
Garlic grilled sourdough bread topped with fresh mozzarella, balsamic tomato relish and basil oil.
Three boiled eggs filled with creamy pimento cheese, Applewood-smoked bacon and jalapeño.
Drizzled with sesame ginger vinaigrette and accompanied by soy, ginger, wasabi and seaweed salad.
Baked lumps of crab in a creamy cheese blend served with toasted naan points.
Three medallions with Grand Marnier orange sauce.
Topped with brown sugar pecans, drizzled with honey and served with apples, dried cranberries and toast points.
Hickory smoked, braised pork belly crisped and glazed with Cheerwine barbecue sauce, served over pepperjack pimento cheese and topped with fried onion strings.
Served with chili horseradish sauce.
Sesame-crusted and Thai chili-glazed over baby greens and wonton chips.
Jumbo lump crab meat served chilled with cocktail sauce and honey aioli.
On the half shell.
On the half shell.
Baked with spinach, parmesan, bacon and breadcrumbs.
With a hint of cayenne and sherry.
Mixed greens,heirloom tomatoes,shaved red onion, sweet peppers, cheddar, croutons, mesquite roasted almonds and pepperoncini.
Romaine lettuce, Caesar dressing, croutons, parmesan cheese and heirloom tomatoes.
Parmesan peppercorn-dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, crispy onion straws and balsamic drizzle.
Arugula topped with dried cranberries, Granny Smith apples, roasted walnuts, dijon vinaigrette, tomatoes, shaved red onion and crispy wonton strips.
Mixed greens with feta, Kalamata olives, bell peppers, pepperoncini, red onion, tomato basil relish and tzatziki.
Baby spinach leaves topped with bacon, egg, dried cranberries, mesquite roasted almonds, onions, gorgonzola cheese and hot bacon dressing.
Comes with carrots, peppers, and cilantro in a coconut red curry sauce over fettuccine. No Side Item.
Grilled chicken breast over penne pasta in a creamy Romano parmesan sauce, garnished with tomatoes and scallions. No Side Item.
Cajun-grilled chicken breast sliced over penne pasta with sauteed onions and bell peppers in a spicy Rosa sauce; garnished with parmesean cheese and green onions. No side item.
6 oz lean and tender Certified Angus Beef® steak.
6 ounce Certified Angus Beef® center cut tenderloin.
5 ounce grilled with a blend of pepper and spices.
Cajun grilled chicken over rice pilaf, avocado, bell peppers, and onions; garnished with cheddar, pico de gallo, crispy onions, and a sour cream drizzle. No Side Item.
Fried and served with honey pecan remoulade and cole slaw.
Grilled chicken breast in a savory sauce of onions, mushrooms and prosciutto.
Diced yellowfin tuna in a sesame ginger sauce with avocado, carrots, cucumber, cilantro, ginger, jalapeño and crispy wontons over chilled jasmine rice. No Side Item.
Grilled chicken breast glazed with spicy honey and topped with crispy onion strings.
Homemade chicken salad on griddled wheat bread with cheddar and tomatoes.
Sashimi tuna with sriracha aioli, jasmine rice and seaweed salad in a flour tortilla.
Triple-decker on wheat bread with ham, turkey, bacon, cheddar, swiss, lettuce, tomato and mayonnaise.
Warm corned beef top round, sauerkraut, melted swiss cheese and Thousand Island dressing on toasted marble rye bread.
Shaved prime rib, pimento cheese and crispy onions wrapped in a flour tortilla drizzled with spicy honey.
Thick cut Applewood smoked bacon with pepperjack pimento cheese with lettuce and tomato on grilled sourdough bread.
Pan-fried and served on a toasted roll with lettuce, tomato and honey pecan remoulade.
Spicy shrimp with lettuce, cheddar cheese, pico de gallo and lemon caper aioli in flour tortillas.
Garlic and rosemary seared beef rolled with lettuce, tomato, onion, tzatziki sauce and feta cheese in a warm flatbread.
Comes with housemade BBQ sauce.
Comes with cheddar cheese and Applewood-smoked bacon.
Applewood-smoked bacon, peppered bacon, braised pork belly, and pepperjack pimento cheese.
Sautéed onions, mushrooms and bell peppers topped with provolone cheese.
Griddled on rye bread with caramelized onions, swiss cheese, and Thousand Island dressing.
Mixed greens, heirloom tomatoes, shaved onion, cheddar,sweet peppers, croutons, mesquite roasted almonds and pepperoncini.
Romaine lettuce, Caesar dressing, croutons, parmesan cheese and heirloom tomatoes.
Parmesan peppercorn-dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, crispy onion straws and balsamic drizzle.
Arugula topped with dried cranberries, Granny Smith apples, roasted walnuts, dijon vinaigrette, tomatoes, shaved red onion and crispy wonton strips.
Baby spinach leaves topped with bacon, egg, dried cranberries, mesquite roasted almonds, onions, gorgonzola cheese, cornmeal-dusted oysters and hot bacon dressing.
Served with blue cheese dressing, crumbled bacon, shaved red onion and diced tomatoes.
Six or ten ounce center cut tenderloin.
Fourteen ounce boneless strip steak.
Eighteen ounce bone-in ribeye.
Ten ounce Manhattan cut (thick center cut, cleaned).
Ten ounce cut with a great blend of marbling, flavor and tenderness.
Always juicy and flavorful twelve ounce cut.
A six bone rack grilled and presented over mint demi glace.
Six ounce filet mignon with our seven ounce roasted lobster tail.
Ten ounce specially aged bone-in chop grilled and topped with spiced apple chutney.
Three double cut chops simply grilled and glazed with garlic butter.
Slowly cooked in a blend of garlic, cumin, jalapeno, oregano and citrus; served over mashed potatoes and veggies.
Grilled and glazed with garlic butter.
Grilled and served over sautéed spinach and jasmine rice, with pineapple salsa and ponzu sauce. No side item.
Twin five ounce cakes pan-fried and served with baby greens, honey pecan remoulade, basil oil and crispy wonton strips. No sides item.
Topped with a lemon butter sauce.
Seven ounce North Atlantic tail baked with garlic and paprika.
Grilled yellowfin tuna topped with grilled lemon slices, butter sauce and capers.
Roasted Salmon filled with crab imperial and topped with a dill beurre blanc.
Grilled chicken breast in a sauce of onions, mushrooms and prosciutto.
6 ounce grilled chicken breasts glazed with spicy honey and topped with crispy fried onion strings.
Served with carrots, peppers, and cilantro in a coconut red curry sauce over fettuccine.
Grilled chicken breast over penne pasta in a creamy Romano parmesan sauce, garnished with tomatoes and scallions.
Cajun-grilled chicken breasts sliced over penne pasta with sauteed onions and bell peppers in a spicy Rosa sauce; garnished with Parmesan cheese and green onions.
Sauteed jumbo shrimp and sea scallops served over fettuccine and drizzled with basil oil.
Served with a homemade cappuccino pecan ice cream truffle. Serves for 2 persons.
Tart key lime custard and fluffy whipped cream in a graham cracker crust.
Moist chocolate cake topped with rich chocolate mousse drizzled with chocolate sauce.
Our famous recipe of creamy smooth custard with a crispy sugar-glazed top and Belgian white chocolate shavings.
Served with vanilla ice cream, whipped cream, chocolate syrup and topped with a fresh strawberry.
Layers of creamy blueberry cheesecake, light vanilla sponge cake, and fluffy whipped cream lightly drizzled with lemon icin.