Steamed with blue cheese, white wine, hot sauce, & butter.

Baby romaine heart with shrimp and crabmeat served warm with Caesar dressing.

Grilled oysters (daily selection) with Parmesan, parsley and bechamel.

Served with salmon, grape tomato, goat cheese, almonds, rosemary balsamic vinaigrette.

Served with artichoke, sun-dried tomato, olives with EVOO.

Scallops served in a soft taco shell, with pico de gallo, queso fresco, creme fraiche.

Crabmeat, roasted tomato, crispy prosciutto, creme fraiche, garnished with spicy honey.

Served with marinara sauce & ricotta foam.

Stuffed with crabmeat and Gorgonzola, wrapped in prosciutto finished with balsamic glaze.

Chef's selection.

Orecchiette pasta sauteed with four cheeses topped with lobster meat, garnished with panko bread crumb and drizzled with truffle oil.

Pasta sheets filled with pancetta, onion, seasoned ricotta cheese topped with fresh tomato sauce.

Slow-braised in coffee, honey & bourbon served over sweet mash.

5 spice chicken breast cooked under a brick, served with Parmesan polenta and sauteed broccoli rabe.

Breaded, served with hot & sweet peppers, served in a melted provolone cheese sauce.

Maple glazed wild salmon, almond-crusted, baked over a cedar plank, served with a mustard mashed potato.

Stuffed with shrimp and crawfish, served over cornbread, finished in a citrus butter.

Blackened, served with watermelon, avocado, feta salsa over arugula.

Puff pastry, with lobster, Parmesan bechamel finished in a truffle cream sauce.