Fried crab dumplings with sweet caramelized onion vinaigrette.

Roasted with applewood smoked bacon and grilled zucchini with an aged balsamic.

Seared with cucumber carrot slaw and basil oil.

Romaine hearts dressed with creamy parmesan vinaigrette.

Bibb lettuce along with vine tomatoes with honey-balsamic vinaigrette.

Over marinated cucumbers, tomatoes and mint with a poppy seed vinaigrette.

Served with cucumber carrot slaw.

Chilled and served with a zesty horseradish sauce.

Steamed or pan-fried with a soy dipping sauce.

Grilled chicken breast with cajun spices and red peppers, served with a homemade bayou remoulade sauce.

Served with baby greens.

Jerked trio of shrimp, scallop, chicken brochettes served with fried sweet plantains and green ginger dipping sauce.

Jumbo shrimp wrapped in applewood smoked bacon, served over grilled zucchini planks and a drizzle of aged balsamic vinegar.

Lightly battered and fried to a tender, crisp, golden brown, with a marinara sauce.

Lightly battered and tossed with Cajun spices, tangy balsamic vinaigrette.

Maryland crabmeat with fresh corn kernels fried to perfection, served with our homemade ginger dipping sauce.

Jumbo shrimp tossed in shaved coconut & deep-fried, served with a hennessy apricot marmalade.

Bibb lettuce and tomatoes.

Aged cheddar and caramelized onions.

Tartar sauce and tomato.

Served on brioche with lettuce, tomato and onion.

Pan roasted with toasted walnuts, spinach and honey.

With crispy fries.

Sweet potato fries.

Chiffonade of baby arugula, chopped tomatoes and red onions served with a lemon vinaigrette.

Grilled chicken, avocado, mesclun with a chipotle salsa and white cheddar.

Grilled tuna, lettuce, avocado, with a wasabi sauce.

Braised greens and crispy potatoes and sauce bordelaise.

Baby greens, carrots and tomatoes served with balsamic vinaigrette.

Chiffonade of romaine lettuce, tossed with basil croutons, reggiano parmigiano, with homemade Caesar dressing.

Melange of baby greens, hearts of romaine lettuce, garnished with nuts, raisins, cheese, seasonal berries and fruits, tossed in a creamy. raspberry vinaigrette

Goat cheese, mushrooms and fresh herbs sauteed in a red wine vinaigrette served upon a bed of baby greens.

Warm roasted peppers, tomatoes and marinated mozzarella.

Penne pasta with sautéed plum tomatoes, shiitake mushrooms, sundried tomatoes in a vodka cream sauce.

Spices, herbs, capers, and olives in a savory tomato sauce over linguine.

Boneless chicken breast sautéed with red wine, herbs, mushrooms, & shallots, served with roasted garlic mushroom risotto.

Boneless chicken breast sautéed in a marsala wine, herb & mushroom sauce served over garlic whipped potatoes.

Roasted chicken breast with spinach and mozzarella cheese served with whipped potatoes.

Sautéed breast simmered in orange or raspberry sauce with a honey clove glaze, served over roasted fingerling potatoes and asparagus.

Free range roasted chicken breast served with caramelized carrots mashed potato along with natural jus.

White & dark meat fried served with braised collard greens and mac & cheese.

Roasted vegetables with caramelized onion herb couscous with balsamic syrup.

Sautéed in a merlot sauce accompanied with green beans & potatoes gratin.

Served with mashed potatoes and broccoli.

Aged angus beef grilled to perfection and topped with blue cheese served over spinach and caramelized shallots.

Marinated and grilled rack of lamb over whole sweet potatoes, nutmeg butter and braised collard greens.

Served with rice, beans and broccoli.

Jumbo shrimp stuffed with lump crabmeat and spices, broiled with a sweet leek sauce, served with tomatoes and mushroom risotto.

Maryland crabmeat served with crispy zucchini over a wild mushroom salad and baby greens drizzled with a mustard vinaigrette.

Garlicky shrimp served over cheesy jalapeno grits.

Grilled with caramelized mangos over coconut basmati rice accompanied with roasted zucchini.

Served with carrots, haricot verts, cheese polenta.

Herb crusted atlantic salmon, grilled and served over sauteed spinach with a sweet caramelized onion sauce.

Pan seared served with coconut basmati rice and asparagus.

Atlantic salmon baked in parchment paper with julienned vegetables and coconut rice pilaf.

Lemon sole stuffed with crabmeat over wilted spinach and roasted tomatoes.

Marinated with thyme, chives, scallions, lime juice, grilled and served with beurre blanc coconut basmati rice and sauteed haricots.

Floridian coast snapper fillet baked with curried crabmeat over braised collard greens and crispy sweet plantains.

Smoked turkey sausage, chicken and jumbo shrimp sauteed with sweet peppers and onions in a medium spicy creole sauce, served over rice.

Teasingly spiced, crispy-fried, mac & cheese and collard greens.