Pan fried and served with asparagus spears and petite organic greens with citrus vinaigrette drizzle.

Cold-water prawns, lightly coated with coconut and bread crumbs, deep fried till golden and served with Thai peanut sauce, ginger scallion remoulade, macadamia nut mustard and a Thai sweet chile sauce.

Succulent jumbo lump crab meat served with a house prepared remoulade sauce and a tangy cocktail sauce.

Jumbo prawns, served with tangy cocktail sauce.

Tender calamari lightly breaded and deep fried till golden, marinara and Thai sweet chili sauces.

Marinated portobello mushrooms stuffed with lump crabmeat, is topped with parmesan cheese and served on a cedar plank laced with lemon beurre blanc and red wine reduction.

Tender filet mignon marinated in a soy ginger sauce, then grilled to perfection.

Cold-water prawns flame broiled and served with a spicy chipotle sauce and toast point.

Crispy center cut iceberg lettuce, topped with bleu cheese dressing, crispy bacon bits and teardrop tomatoes.

Thick slices of kumato tomatoes, imported buffalo mozzarella cheeseand drizzled with an extra virgin olive oil, balsamic reduction and finished with fresh basil and roasted garlic flakes.

Rich creamy bisque with cold water lobster, topped with a puff pastry shell.

Classic onion soup topped with imported Swiss and gruyere cheeses, baked golden brown.

Fresh spinach leaves tossed with warm bacon vinaigrette, chopped eggs and fried onions.

Mixed seasonal greens, roasted corn, carrots, olives, tomatoes, cucumbers, bleu cheese and choice of dressing.

Hearts of romaine tossed with a classic Caesar salad dressing, shredded Parmesan cheese, grilled bruschetta and Parmesan crisp.

New Zealand rack of lamb frenched and rolled in a light dijon breadcrumb topped, baked and served with mint jelly.

Offers the best of both strip and filet.

Broiled and topped with maitre d'hotel butter.

Queen cut or king cut, slow roasted and served with au jus.

Grilled pork chops with caramelized onion sauce and fresh seasonal vegetables.

Grilled filet mignon and a cold water lobster tail served with fresh seasonal vegetables.

Served with port wine demi-glaze.

Grilled beef tenderloin medallions, potato chive cake, grilled shrimp and fresh asparagus, hollandaise sauce and port wine demi-glaze.

A perennial favorite, seasoned and cooked to perfection.

Served with a potato chive cake and fresh asparagus and honey mustard sauce.

Alaskan king crab served hot or cold with drawn butter or cocktail sauce.

Grilled chicken breasts, grilled marinated portobello mushrooms finished with a light chicken jus and fresh seasonal vegetables.

Delivered fresh daily, the most flavorful of all salmons is broiled on a cedar plank and served with a warm cream dill sauce.

Large prawns sauteed in a lemon garlic butter sauce, topped with capers and served on a bed of angel hair pasta.

Large diver scallops wrapped in smoked bacon and sauteed to perfection, saffron pearl couscous, fresh seasonal vegetables and lemon garlic nage - tomato caper relish and red wine reduction.

Cold water lobster tail.

Topped with crispy shaved onions.