3 large tiger shrimp served with a spicy cocktail sauce.

Stuffed with eggplant, mushroom, mint and herbs.

Thinly sliced filet mignon served over a bed of arugula with olive oil, lemon, salt and pepper.

Served on the half shell or baked.

On top of red and yellow pepper coulis.

Served with 2 varieties of cocktail sauces.

Finished with Japanese bread crumbs, paprika, olive oil and lemon juice topped with tomato bruschetta.

Served cold on the half shell or pan seared with leeks.

Served with a side of spicy tomato sauce.

Served with hot house tomatoes and roasted peppers.

Served with walnuts and goat cheese.

With tomatoes, shaved Parmesan, olive oil and lemon.

Iceberg-romaine lettuce with black olives, tomatoes, onions, cucumbers and side of crumbled gorgonzola.

With a sweet chili gochujang sauce, crispy leeks and topped with a fried easy over egg.

With housemade jack daniels barbeque sauce, cheddar cheese, onion rings and bacon.

With avocado, pickled onion and chipotle mayonnaise.

Blend of filet mignon and sirloin steak served with tomato, onion and lettuce.

With worcestershire barbeque sauce, American cheese, sauteed onion, sauteed mushrooms and crispy onions.

Sliced grilled chicken breast with chipotle mayonnaise, lettuce and tomato.

With caramelized onions, mushrooms and blue cheese and shoestring fries.

Grilled Portobello mushrooms, carrots, zucchini, eggplant, red and yellow peppers and goat cheese.

Served in a brandy peppercorn cream sauce and shoestring fries.

Served with roasted red potatoes and swiss chard.

Served with roasted potatoes and sauteed spinach.

Finished in a light mustard crust served over arugula and cherry tomatoes.

Pan seared tuna over arugula salad with string beans, boiled egg, tomato, onion and olives.

Sliced over caramelized onions with a side of French fries.

Finished in a light pesto-Parmesan sauce.

Sauteed in cognac, fresh tomato rock shrimpand crushed red pepper.

Potato dumpling with filet mignon ragu.

Braised ox tail with red wine, bay leaves, carrots, tomatoes and onions.

Finished in a wild mushroom cream sauce.

Finished with Japanese bread crumbs, paprika, olive oil and lemon juice topped with tomato bruschetta.

On top of red and yellow pepper coulis.

Served over baby arugula salad and tomato bruschetta.

Served with 2 varieties of cocktail sauces.

Served on the half shell or baked.

3 large tiger shrimp served with a spicy cocktail sauce.

Stuffed with eggplant, mushroom, mint and herbs.

Served with hot house tomatoes and roasted peppers.

Served with a side of spicy tomato sauce.

Grilled and served with frisee greens and light balsamic glaze.

Served with baby greens and roasted potatoes.

Topped with sauteed shitake and oyster mushrooms.

Served with sauteed swiss chard.

Served with baby greens and roasted potatoes.

Finished in a light pesto-Parmesan sauce.

Pasta with ground veal, sage, carrots, celery and white wine.

Rigatoni in a braised filet mignon ragout.

Pasta with wild boar sauce.

Served with mixed greens and cherry tomatoes.

Pan seared in a citrus burr blanc sauce and served with sauteed cabbage.

Served pirate style, mixed seafood, moroccan lamb sausage and fresh herbs.

Over caramelized onions and shoestring fries.

Served with roasted red potatoes.

Pan seared and encrusted with sesame seeds in wasabi ginger sauce.

Sauteed in cognac, fresh tomato, rock shrimp and crushed red pepper.

White ribbon pasta with roasted lamb sauce.

Served in a brandy peppercorn cream sauce and shoestring fries.

Veal shank slow cooked with leeks, sun-dried tomato, white wine and tomato.

Finished in a light mustard crust and served over garlic mashed potatoes.

Finished in a wild mushroom cream sauce.