Asian vegetables medley, rolled in a crispy spring roll, served with sugar snap peas and a mango dipping sauce.

Home-made tortilla chips topped with chopped lettuce, tomato, red onion, sour cream and fresh guacamole.

With home-made coleslaw and a mild Barbeque dipping sauce.

Seared rare sushi grade ahi tuna on top of avocado tempura served with a corn salsa.

For 2 - kibbe, cigars, empanadas and lahmajoun with hummus.

Linguini and broccoli in a toasted bread bowl topped with a spicy marinara.

3 sliders, blackened beef, prime rib, smoked pulled beef.

Home-made tortilla chips topped with chopped lettuce, tomato, red onion, sour cream and fresh guacamole.

Breaded eggplant stuffed with creamy mixed vegetables topped with marinara.

Two Portobello mushroom caps stuffed with sauteed spinach and roasted red pepper with a balsamic drizzle.

A mix of stir fried peppers, leeks carrots and Bermuda onion mixed with fresh romaine letuuce, pomegranate seeds and roasted cashews in an Asian style dressing served over quinoa.

A mix of mescaline and romaine lettuce, dice avocado, Bermuda onion and candied pecans tossed in an Asian balsamic vinaigrette.

Mescaline mixed greens, candied pecans and fresh strawberries tossed in a raspberry walnut vinaigrette.

Green beans and tomatoes tossed together in a red wine vinegar with a hint of Dijon.

Mixed greens tossed with sliced pears, cranberries, walnuts, cucumber and tomatoes in a raspberry dressing.

Crisp romaine lettuce topped with home-made croutons tossed in a Caesar dressing.

A mix of romaine and mescaline field greens diced cucumbers, tomatoes and hearts of palm, in a lemon olive oil dressing.

Lightly breaded pan seared chicken strips over pasta in a lemon sauce.

Linguini topped with chicken, an Asian style stir fry and our chefs' general tso's sauce.

Fettuccine tossed in our home-made pesto sauce.

Tomatoes simmered with garlic, basil, vodka and cream and then tossed in penne.

Cornish hen stuffed with rice, mushrooms and dried cranberries.

Sauteed chicken breast in a marsala reduction with wild mushrooms served.

Slow roasted, with an orange marmalade.

Chicken breast with spinach, roasted red peppers rolled up, served in a red wine reduction.

Sauteed breast of chicken in lemon garlic white wine glaze.

16 oz - grilled with a mesquite smoked flavored.

Grilled rack of lamb, with a mint glaze.

Thinly sliced veal medallions in a marsala reduction with wild mushrooms.

Sauteed red snapper topped with our chef's own francese.

Black and white sesame crusted sushi grade tuna.

A grilled filet of salmon served with mango salsa.

Cajun dusted tuna served with guacamole.

Sauteed salmon filet with a honey mustard glaze.

12 oz cut very lean spicy peppercorn crusted.

14 oz lean cut with minimal fat.

12 oz well marbled rib steak on the bone.

20 oz well marbled rib steak on the bone.

16 oz rib steak off the bone.

24 oz 656's signature prime steak off the bone.

The "lip", the tenderest cut of the prime rib.

30 oz well marbled rib steak prepared off the bone.

A 20 oz rib steak grilled topped with a tamarin sauced served with mashed potatoes and vegetables.

Marinated beef skewered with onions and peppers served over a spicy Portobello and tomato salad.

12 ounce skirt steak marinated in a sweet but spicy Barbeque sauce served with roasted potatoes and vegetables.

18 oz of tender meat smoked to perfection topped with a citrus Barbeque sauce served with roasted potatoes and vegetables.

A 12 ounce filet mignon sliced into 3 medallions, grilled, then topped with a mushroom cream sauce served with roasted potatoes and vegetables.

A trimmed 14 ounce steak stuffed with rice and avocado topped with a spicy country sauce made with peppers onions and potatoes served with chefs vegetables.

12 ounces of tender brisket with a jack daniels sauce on top served with a baked potato and chef's selection of vegetables.