Thinly sliced rib eye steak, American cheese and caramelized onions in an egg roll wrapper, served with a smoked tomato coulis.

Tender calamari and cherry peppers lightly dusted in seasoned flour, crispy fried and accompanied with a spicy tomato sauce.

Sliced ahi tuna, mango and avocado topped in a ginger sesame teriyaki vinaigrette and a wasabi mayo, served over a wakame salad.

Crab filled baby Portobello mushrooms, oven roasted in a creamy crab sauce, finished with a roasted red pepper aioli.

Colossal lump crabmeat paired with cocktail sauce and fresh lemon.

Citrus poached jumbo shrimp served with cocktail sauce and fresh lemon.

Assortment of international cheeses, seasonal melon, sliced prosciutto, honey walnuts, aged balsamic reduction and gourmet wafers.

3 sauteed jumbo shrimp in a sriracha cream sauce over a chilled buckwheat soba noodle salad.

Imported fresh Greek octopus braised in red wine and garlic olive oil, char-grilled and served on a bed of broccolini, cannellini beans and red peppers topped with extra virgin olive oil vinaigrette.

Steamed PEI. Mussels, applewood bacon, bleu cheese crumbles in a white wine, tarragon sauce served over crispy waffle fries.

A blend of chickpeas, garlic, lemon and extra virgin olive oil served with toasted pita chips.

Crab filled baby Portobello mushrooms, oven roasted in a creamy crab sauce, finished with a roasted red pepper aioli.

Lightly fried eggplant rounds, beefsteak tomatoes, fresh mozzarella and zesty marinara topped with Pecorino Romano shavings.

A mixture of sweet vidalia, shallots and red onion, topped with Gruyere and provolone cheeses melted to perfection.

Hearts of romaine lettuce topped with tuscan caesar dressing, garlic croutons, anchovy filets and grated Pecorino Romano cheese.

A wedge of iceberg lettuce topped with chopped applewood smoked bacon, sliced cherry tomatoes, crumbled bleu cheese in a Roquefort dressing.

Warm honey and walnut crusted goat cheese over top a bed of fresh spring mix with roasted beets, sliced strawberries and carrots, topped with a sweet champagne vinaigrette.

Crisp mixed greens and fresh baby spinach, seasonal berries (strawberries, raspberries, blueberries, or blackberries), red onion, bell peppers, toasted pine nuts and crumbled bleu cheese with aged balsamic reduction and raspberry vinaigrette.

Slices of red and yellow tomatoes over spring mix with fresh mozzarella cheese and prosciutto topped with an extra virgin basil olive oil and aged balsamic reduction.

Melange of spring mix and iceberg lettuce, diced tomatoes, crispy bacon, avocado, gorgonzola cheese, chopped egg and grilled chicken, finished in an herb red wine vinaigrette.

Grilled slices of filet mignon atop fresh spring mix, roasted red peppers, carrots, crumbled bleu cheese and crispy fried onions straws, served with our balsamic vinaigrette.

A blend of quinoa, arugula, asparagus, sun-dried tomatoes, toasted pine nuts, red onion and feta cheese topped with a champagne vinaigrette.

10 Ounces Angus burger grilled and topped with American cheese, spring mix, tomato and onion on a brioche roll.

10 oz. Angus burger grilled and topped with swiss cheese bacon, sautéed mushrooms. and caramelized onions.

10 Ounces Angus burger grilled and topped with cheddar cheese, applewood bacon, Barbeque sauce and crispy onion rings on a brioche roll with fresh spring mix.

Grilled portabella mushroom, roasted red peppers, grilled onion, spring mix and a tuscan caesar dressing served on a ciabatta roll.

Grilled chicken breast topped with melted provolone cheese, roasted red peppers, sliced tomatoes, Boston lettuce and a pesto mayo on a ciabatta roll.

Grilled chicken breast with bacon, sliced avocado, Boston lettuce and a sun-dried tomato spread on a toasted ciabatta roll.

Our signature jumbo lump crab cake served on a brioche roll with lettuce, tomato and onion.

Grilled fish, lime crema, cabbage slaw and a sweet mango and garlic chili glaze.

Italian sausage, marinara, broccoli rabe and provolone cheese on a ciabatta roll.

Jumbo lump crab meat sauteed with spinach and roasted peppers over angel hair pasta in your choice of a spicy lemon wine and garlic sauce or a spicy tomato sauce.

Petite tuna filets, jumbo shrimp, jumbo lump crabmeat and mussels with cherry tomatoes in your choice of a red or white sauce over angel hair pasta.

Pan seared day boat scallops topped with a fresh mango salsa and accompanied with snap peas, steamed jasmine rice and drizzled with a honey teriyaki sauce.

Pan seared, sesame encrusted ahi tuna sliced over our sesame soba noodle salad and Asian slaw, topped with a ginger peanut sesame sauce.

Cajun rubbed and broiled salmon filet over linguini in a creamy alfredo sauce.

Grilled chicken breast filets over fire roasted vegetables and Parmesan potato crisps drizzled with an extra virgin olive oil and lemon vinaigrette.

Sauteed chicken breast, capers, heirloom grape tomatoes and baby spinach in a creamy garlic sauce over linguini.

Stir fried seasonal vegetables in an oriental, sesame teriyaki sauce over jasmine rice.

Grilled jumbo shrimp with sliced red and yellow tomatoes, fresh mozzarella cheese and prosciutto atop fresh spring mix and drizzled with extra virgin basil olive oil and an aged balsamic reduction.

Grilled 10 Ounces ribeye steak paired with our Parmesan potato crisps and grilled asparagus, topped in a port wine demi glaze.

Jumbo lump crab meat sautéed with spinach and roasted peppers over angel hair pasta in your choice of a spicy lemon wine and garlic sauce or a spicy tomato sauce.

Jumbo shrimp skewered with fresh asparagus grilled and served over fresh vegetable medley and jasmine rice in a light lemon and garlic wine sauce.

Pan seared day boat scallops topped with fresh mango salsa, served with snap peas and steamed jasmine rice and drizzled with a honey teriyaki sauce.

Pan seared, sesame encrusted ahi tuna sliced over our sesame soba noodle salad and Asian slaw, topped with a ginger peanut sesame sauce.

Herb Dijon crusted rack of lamb topped with a port wine demi glaze, served with broccoli rabe and mashed red bliss potatoes.

Sautéed veal and jumbo shrimp with sun-dried tomatoes and wild mushrooms in a light brandy cream sauce served over linguini.

Lobster and cheese filled ravioli with jumbo lump crab meat in a blush sauce.

Bass served over Parmesan potato crisps, grilled asparagus topped with a fresh tomato and herb bruschetta.

Petite tuna filets, jumbo shrimp, jumbo lump, and mussels with cherry tomatoes in your choice of a red or white sauce over angel hair pasta.

3 jumbo shrimp stuffed with crab imperial, baked and served with mashed red bliss potatoes and a fire roasted vegetable medley then topped in a Cajun lobster brandy cream sauce.

Salmon filet encrusted with a garlic white wine and herb lemon butter and jumbo lump crab meat baked and served with red bliss mashed potatoes and a fire roasted vegetable medley.

(8 Ounces) filet mignon and (11 Ounces) Brazilian tail.

Jumbo lump crab meat sauteed with spinach and roasted peppers over angel hair pasta in your choice of a spicy lemon wine and garlic sauce or a spicy tomato sauce.

Jumbo shrimp skewered with fresh asparagus grilled and served over fresh vegetable medley and jasmine rice in a light lemon and garlic wine sauce.

Pan seared day boat scallops topped with fresh mango salsa, served with snap peas and steamed jasmine rice and drizzled with a honey teriyaki sauce.

Pan seared, sesame encrusted ahi tuna sliced over our sesame soba noodle salad and Asian slaw, topped with a ginger peanut sesame sauce.

Herb Dijon crusted rack of lamb topped with a port wine demi glaze, served with broccoli rabe and mashed red bliss potatoes.

Sauteed veal and jumbo shrimp with sun-dried tomatoes and wild mushrooms in a light brandy cream sauce served over linguini.

Lobster and cheese filled ravioli with jumbo lump crab meat in a blush sauce.

Bass served over Parmesan potato crisps, grilled asparagus topped with a fresh tomato and herb bruschetta.

Petite tuna filets, jumbo shrimp, jumbo lump, and mussels with cherry tomatoes in your choice of a red or white sauce over angel hair pasta.

3 jumbo shrimp stuffed with crab imperial, baked and served with mashed red bliss potatoes and a fire roasted vegetable medley then topped in a Cajun lobster brandy cream sauce.

Salmon filet encrusted with a garlic white wine and herb lemon butter and jumbo lump crab meat baked and served with red bliss mashed potatoes and a fire roasted vegetable medley.

Salad Choice

Grilled chicken filets over fire roasted vegetables and Parmesan potato crisps, topped with a drizzle of extra virgin olive oil and lemon vinaigrette.

Sauteed chicken breast, capers, heirloom grape tomatoes and baby spinach in a creamy garlic sauce over linguini.

11 Ounces grilled ribeye steak topped with our port wine demi glaze and onion rings, served over mashed red bliss potatoes and grilled asparagus.

Our signature jumbo lump crab cake topped with lobster cream sauce, served with mashed potato and grilled asparagus.

Stir fried seasonal vegetables with your choice of beef tenderloin or chicken in an oriental, sesame teriyaki sauce over jasmine rice.

Broiled 12 Ounces bone-in pork chop glazed with our jack daniels honey sauce with a baked sweet potato and grilled asparagus.

Grilled swordfish filet topped with a pepper corn and fresh herb butter over red bliss mashed potato and fire roasted vegetable medley.

Sauteed chicken breast, wild mushroom, asparagus tips and caramelized onion topped with fresh mozzarella cheese in a creamy marsala sauce over angel hair pasta.

Sauteed jumbo shrimp and roasted red peppers in a lemon, garlic white wine sauce with fresh herbs over linguini.

6 oz. grilled petite filet mignon topped in a port wine demi glaze served over mashed red bliss potatoes and grilled asparagus.

Fire roasted plum tomatoes, garlic,basil butter sauce .