3 medallions with grand marnier orange sauce.

Topped with brown sugar pecans drizzled with honey and served with apples, dried cranberries and toast points.

Garlic grilled sourdough bread topped with fresh mozzarella, balsamic tomato relish and basil oil.

With chili horseradish sauce.

Fried grit cakes layered with pepper jack pimento cheese topped with roasted heirloom tomatoes fresh cilantro and balsamic glaze.

Sesame crusted and Thai chili glazed over baby greens and wonton chip.

A creamy spread with lightly smoked rainbow trout, shallots and herbs accompanied by roasted tomatoes, capers and black pepper toast points.

A creamy spread with lightly smoked rainbow trout, shallots and herbs accompanied by roasted tomatoes, capers and black pepper toast point.

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.

Drizzled with sesame ginger vinaigrette and accompanied by soy, ginger, wasabi and seaweed salad.

With a hint of cayenne and sherry.

Mixed greens, tomatoes, cucumbers, onion, cheddar, croutons, mesquite roasted almonds and peppers.

Romaine lettuce, Caesar dressing, croutons and Parmesan cheese.

Arugula topped with dried cranberries, granny smith apples, roasted walnuts, Dijon vinaigrette, tomato, shaved red onion and crispy wonton strips.

Parmesan peppercorn dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, Cheddar, Parmesan, crispy onion straws and balsamic drizzle.

Baby spinach leaves topped with bacon, egg, dried cranberries, mesquite roasted almonds, onions, Gorgonzola cheese and hot bacon dressing.

Mixed greens with feta, kalamata olives, bell peppers, pepperoncini, red onion tomato basil relish and tzatziki.

Arugula topped with dried cranberries, granny smith apples, roasted walnuts, Dijon vinaigrette, tomato, shaved red onion and crispy wonton strips.

Mixed greens, tomatoes, cucumbers, onion, Cheddar, croutons, mesquite roasted almonds and pepper.

With bleu cheese dressing, crumbled bacon, shaved red onion and diced tomatoes.

Parmesan peppercorn dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, crispy onion straws and balsamic drizzle.

Romaine lettuce, Caesar dressing, croutons and parmesan cheese.

Baby spinach leaves topped with bacon, egg, dried cranberries, mesquite roasted almonds, onions, Gorgonzola cheese, cornmeal-dusted oysters and hot bacon dressing.

3 double cut chops simply grilled and glazed with garlic butter.

16 oz bone-in strip steak.

6 oz filet mignon with our 7 oz roasted lobster tail.

Center cut tenderloin.

10 oz lean and flavorful cut.

10 oz specially aged bone-in chop grilled and topped with spiced apple chutney.

18 oz bone-in ribeye.

A 6 bone rack grilled and presented over mint demi glace.

Always juicy and flavorful 12 oz cut.

Slowly braised in beer, then grilled and glazed with our Barbeque sauce over mashed potatoes and sauteed spinach.

Home-made 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 with ham, turkey, bacon, cheddar, Swiss, lettuce, tomato and mayonnaise.

Warm corned beef top round, sauerkraut, melted Swiss and Thousand island on toasted marble rye.

Shaved prime rib, sauteed mushrooms and onions, melted provolone, lettuce and tomato on a hoagie roll.

Warm turkey and pimento cheese with bacon, 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 in warm flatbread.

Slow roasted pork loin, ham, Swiss and sliced pickles on a mustard toasted hoagie roll.

Chopped Barbeque glazed ribeye with pepper-jack pimento cheese, fried onions and cilantro on crispy naan bread.

6 oz lean and tender steak.

6 oz center cut tenderloin.

Grilled chicken breast in a savory sauce of onions, mushrooms and prosciutto.

5 oz grilled with a blend of pepper and spices.

Fried and served with honey pecan remoulade and cole slaw.

Glazed with basil oil.

Sauteed shrimp with country ham, tomatoes and scallions in butter sauce over crispy grit cakes.

Steamed crabmeat, asparagus and bearnaise.

Blackening spices with grand marnier orange sauce.

Blend of sauteed onions and cabernet mushrooms.

Seared with cracked peppercorns and topped with a brandy cream sauce.

Savory emulsion of egg, butter, lemon and tarragon.

Cajun grilled and blanketed with melted blue cheese.

7 oz tail roasted with garlic butter and paprika.

Topped with a lemon butter sauce.

Drizzled with sriracha aioli, sprinkled with sesame seeds and scallions.

Sauteed shrimp with country ham, tomatoes and scallions in butter sauce over crispy grit cakes.

Twin 5 oz cakes pan fried and served with baby greens, honey pecan remoulade, basil oil and crispy wonton strips.

Grilled and glazed with garlic butter.

7 oz North Atlantic tail baked with garlic and paprika.

Grilled and served over sauteed spinach and jasmine rice, with pineapple salsa and ponzu sauce.

Sauteed shrimp in a light pesto butter broth with oven roasted heirloom tomatoes, fresh basil and parmesan over fettuccine pasta.

Grilled chicken breast over penne pasta in a creamy romano parmesan sauce garnished with tomato and scallions.

Marinated chicken breast topped with heirloom tomatoes, basil oil and balsamic glaze.

Grilled chicken breast in a sauce of onions, mushrooms and prosciutto.

Cajun grilled, topped with creamy melted blue cheese.

With house-made Barbeque sauce.

With fresh jalapenos.

With cheddar cheese and applewood smoked bacon.

Sauteed shrimp in a light pesto butter broth with oven roasted heirloom tomatoes, fresh basil and parmesan over fettuccine pasta.

Grilled chicken breast over penne pasta in a creamy romano parmesan sauce garnished with tomatoes and scallions.

Served with a home-made cappuccino pecan ice cream truffle.

With cinnamon crumb topping and brown sugar ice cream.

Layers of moist pumpkin cake, filled and frosted with a smooth cream cheese frosting and finished with orange chocolate curls on the sides.

With brown sugar pecans, chocolate and caramel sauces.

Served with vanilla ice cream, whipped cream, chocolate syrup and topped with a fresh strawberry.