2 eggs any style, bacon, sausage, waffles and potato hash.

Poached eggs over tortillas with andouille potato hash, black beans, tomato salsa and avocado

2 eggs scrambled with farmhouse cheddar, slab bacon and potato hash.

Grilled marinated skirt steak topped with fried eggs and served with fries.

Zeppole dough waffles, topped with nutella and fresh bananas.

Cheddar, provolone and aged Parmesan omelet, served with bacon and potato hash.

Stuffed with strawberries and mascarpone, topped with wild berry chambord flambe and served with potato hash.

3 Eggs, shrimp, asparagus, tomato and fresh mozzarella cheese, potato hash.

Topped with sundried cranberries and spiced rum maple syrup, served with a choice of apple wood bacon or sausage.

Poached eggs, crab cakes, chive hollandaise, and potato hash.

French style ham and cheese with touch of mustard and bechamel, topped with a sunny side up egg, and side of potatoes.

Bacon, eggs and cheddar on grilled panini bread with hash.

Served with almond butter and strawberry cream cheese.

Fresh cut fruit and wild berry assortment.

4 shrimp served with cilantro-lime cocktail sauce.

With chocolate, creme anglaise and raspberry sauces.

Rock shrimp, pork dumplings, scallions and bok choy.

Puff pastry spiced apples and cranberries, toasted almonds, apricot jam, and crostini.

Tossed in a sweet and spicy sauce, sprinkled with sesame seeds.

Filet mignon, French bean, stir-fried veggies, and orange soy.

Creamy center mozzarella, baby arugula, house roasted peppers, EVOO, and balsamic.

Creamy center mozzarella, baby arugula, house roasted peppers, EVOO, and balsamic.

Jumbo lump crab, avocado and vegetable, crispy wonton wraps, micro greens, and cucumber aioli.

Fresh tuna, avocado, sticky rice, soy, Sriracha sauce, and crisp wontons.

Tender braised, sweet kabayaki, carrot-cucumber-cilantro slaw, micro greens, and steamed bun.

Filet mignon, French bean, stir-fried veggies, and orange soy.

Pork dumplings and chicken lemongrass dumplings sweet orange soy.

Prince Edward island mussels, coconut milk, ginger, mint, and cream.

Aeroponic grown bibb lettuce, Tso's chicken breast, vegetable matchsticks, pickled carrot, wonton crisps and ponzu.

Panko crusted, pan fried, black bean sauce, corn salsa, and spicy red pepper mayo.

Served with bacon and breakfast potatoes.

Served with bacon and fresh fruit.

Served with sausage and fresh fruit.

Served with butter or marinara sauce.

Served with french fries or broccoli.

Served with french fries or broccoli.

Soy beans.

Over seaweed salad with ponzu.

Crab, avocado and tempura flake salad wrapped inside tuna sashimi with roe scallion and sweet and spicy sauces.

4 pieces. Pork, vegetable and scallion.

4 pieces. Chicken, lemongrass, and scallion.

3 pieces. Sake and soy marinade.

Jumbo shrimp, strawberry, mango, almonds and haricot vert, and mixed greens in a cruzan rum vinaigrette.

Grilled chicken, soba noodles, mandarin oranges, toasted almonds, baby greens, and peanut Thai dressing.

Sesame crusted tuna, matchstick vegetables, pickled mango, mixed greens, and ginger lime vinaigrette.

Ham, Turkey, bacon, bruschetta tomatoes, cheddar and olives, mixed lettuces, and balsamic vinaigrette.

Marinated skirt steak, goat cheese, toasted almonds, craisins, baby greens, roasted shallot vinaigrette.

Crispy chicken, chopped bacon, cheddar, croutons, tomato, romaine, creamy balsamic dressing.

Organic butter bibb lettuce, grilled chicken, crisp slab bacon lardons, crumbled blue cheese, marinated tomatoes, and remoulade.

Grilled breast of chicken, romaine hearts, house dressing, shaved Parmesan, and panelle crouton.

Mandarin oranges, pear tomatoes, mesclun mix, and ginger-lime vinaigrette.

Creamy center mozzarella, baby arugula, house roasted peppers, EVOO, and balsamic.

Grilled truffle cheese, bacon and tomato sandwich on panelle with a lobster bisque latte for dipping.

Pressed with baby spinach, provolone and pesto.

Shaved ham, brie, apples, and honey mustard.

Pulled beef short rib, slaw, and barbecue sauce on a brioche.

Grilled farm raised chicken breast, provolone, avocado, bacon and pesto mayo on sliced panelle.

Pepper turkey, provolone, cranberry dijon-mayo, and twin pretzel rolls.

Grilled filet mignon, onions, roasted pepper and provolone with garlic aioli on a ciabatta sub.

Fresh ground beef, slab bacon, frizzled onion, provolone, remoulade, and fresh brioche.

Slow braised short ribs, crisp onions, horseradish aioli, house slaw, flour tortillas, rice and beans. Served with no fries.

Fresh ground sirloin and aged cheddar.

Pressed with baby spinach, provolone and pesto.

Sirloin burger over baby spinach and bibb salad, tomatoes, olives, carrots, goat cheese, Mediterranean olive oil and lemon dressing. Served with no bun nor fries.

Fresh ground beef, light blackening spice, blue cheese, fried onions, and brioche bun.

Fresh ground sirloin, house made mac and cheese, bacon, and brioche bun.

Our blend of chuck and sirloin, and aged cheddar.

Breaded tenders, fresh mozzarella, and marinara.

Jumbo lump crab meat, slaw, and remoulade.

Cusabi aioli, pickled mango, and cucumber slaw.

Crisp onion, horseradish aioli, and Asian slaw.

Cajun dust, avocado, mango and cusabi dressing.

Sweet kabayaki, carrot-cucumber-cilantro slaw, micro greens, and steamed bun.

Tempura shrimp, avocado and cucumber wrapped in soy paper and topped with tuna, salmon, avocado, sweet and spicy sauces.

Pepper tuna, avocado, scallion and mango, topped with salmon and spicy sauce. Spicy.

Spicy tuna, crab, avocado, tempura flake and cucumber wrapped in soy paper.

Tuna, salmon, yellowtail, avocado, cucumber and mango wrapped in soy paper.

Spicy salmon, avocado, soy paper, and topped with tuna.

Spicy tuna and tempura flake topped with eel and jalapeno.

Crab, cucumber and mango roll topped with crunchy lobster and scallion salad.

Pepper tuna and avocado topped with spicy tuna and tempura flake.

Smoked salmon and avocado topped with jalapeno, salmon and eel sauce.

Tuna and avocado topped with red tobiko and fresh mango.

Shrimp tempura and cream cheese topped with spicy tuna.

Tempura shrimp, cucumber, topped with spicy crab and salmon rice.

California roll topped with spicy tuna.

Spicy tuna and tempura flake topped with shrimp.

Lobster salad, scallion, and tempura flake with caviar outside.

Tempura soft shell crab, cucumber, avocado, scallion and roe with sweet and spicy sauces.

Tuna, salmon, yellowtail, crab and caviar.

With avocado, cucumber, scallion and roe.

eel and cucumber top with avocado, sweet sauce and sesame.

Crab and cucumber topped with tuna, salmon and yellowtail.

Tempura shrimp, jalapeno, cream cheese and cucumber.

1 piece.

1 piece.

1 piece.

1 piece.

1 piece.

1 piece.

1 piece.

1 piece.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

Spicy.

Spicy.

Braised short rib, fresh pasta, port wine-roquefort cream, haricot vert and shiitake.

Prince Edward island mussels, coconut milk, ginger, mint, and cream. Served with jasmine rice.

Herb roasted French breast, mashed potatoes, root vegetables, and natural chicken jus.

Corkscrew pasta, mixed seasonal vegetables, baby tomatoes, basil pesto, white wine and Parmesan.

Sake and soy marinated skirt steak, stir fried vegetables, lo mein noodles, sweet soy, and mandarin.

Panko crust, toasted burrata, roasted tomato sauce, and pasta twist.

Diver sea scallops, bacon-corn risotto, and champagne bisque.

Port wine - roquefort cream, Parmesan, and haricot vert shiitake.

Corkscrew pasta, mixed seasonal vegetables, baby tomatoes, basil pesto, white wine and Parmesan.

Jumbo shrimp, creamy style cheddar grits, and baby spinach.

Shrimp, PEI mussels, scallops, peas, saffron, tomato, and arborio rice.

Pineapple kabayaki glaze, pan fried pineapple coconut and scallion noodles, and baby bok choy.

Mascarpone-chive sauce, toasted almond, basmati rice, and French beans.

Lightly spiced, sweet potato crabmeat hash, maple buttered leeks, and baby spinach.

Prince Edward mussels andouille sausage, fingerlings, and creole tomato sauce.

Crabmeat stuffed sea scallops, pesto jasmine rice, spinach, coconut-ginger sauce, and pomme frites.

Panko crust, toasted burrata, roasted tomato sauce, and pasta twist.

Herb and garlic panko crust, dijon brandy demi glaze, cream, sweet potato home fries, and zucchini-squash.

Shiitake-mascarpone polenta, broccolini, and chianti-tomato reduction.

Braised beef short ribs, root vegetables, potatoes, and natural reduction.

Herb roasted French breast, mashed potatoes, root vegetables, and natural chicken jus.

Jalapeno mac and cheese, Broccolini, andbourbon apples.

Garlic mashed potatoes, cabernet demi-glaze, and wok charred string beans.

Sake and soy marinated skirt steak, stir fried vegetables, lo mein noodles, sweet soy, and mandarin.

Garlic mashed potatoes, cabernet demi-glaze, and wok charred string beans.

Cinnamon and brown sugar warm mini donuts with bittersweet chocolate, white chocolate and raspberry dipping sauce.

Chocolate ganache, peanut butter mousse and chocolate cake in a pool of grape-cabernet syrup.

Decadent flourless chocolate cake, accented with espresso and topped with vanilla bean gelato.

Egg dipped artisan bread baked with vanilla and cinnamon, finished with maple caramel sauce and vanilla gelato.

Topped with fresh berries, chambord syrup and butter pecan ice cream.

Chocolate chip cookies, dulce de leche ice cream, caramel, chocolate sauce and chocolate curls.

Coconut crusted cheesecake sauteed in brown butter with grilled pineapple and vanilla-rum sauce.

An assortment of refreshing chef selected sorbet and rich gelato.