Sausage and cheese stuffed topped with sauce and melted cheese.

Jumbo shrimp dipped in coconut batter, fried until golden and served with pina colada sauce.

Avocado, fresh cilantro, sun-dried tomato rolled in wonton with julienned veggies and fried.

Breaded provolone wedges drizzled with green garlic pesto served with marinara.

Diced tomatoes, chopped garlic and Italian herbs served on garlic bread with melted mozzarella.

Steamed with white wine, fresh herbs and chopped tomatoes.

Asian dumplings fried crispy and served with sesame ginger sauce.

Lightly dusted and fried crispy.

Pan seared served on a bed of mesclun with lemon gastrique.

Grilled ahi tuna thinly sliced and served on crispy wonton with balsamic reduction and cucumber wasabi.

Baby bella with crab stuffing and melted provolone.

Dates stuffed with goat cheese, crushed almonds and sausage then wrapped in bacon with a chili azucar glaze.

Our signature crab cake rolled into lucious crab filled balls and deep fried.

Fresh mozzarella, chopped tomatoes, red onions, garlic and fresh basil.

Served on a bed of greens with a whole grain mustard beurre blanc.

Blackened grouper, avocado, sweet and spicy slaw and corn relish.

Wing dip and slaw stuffed wontons fried golden brown with bleu cheese dressing.

Served over roasted red pepper polenta with port wine demi.

Blackened salmon on a demi roll with creamy bleu cheese and sliced cucumber.

3 oz.tenderloin served on crispy potatoes with arugula and herbed au poivre.

Grilled tenderloin, chopped romaine, tomatoes, bleu cheese crumbles and fried red onions.

Crisp romaine and croutons tossed in our house Caesar dressing.

Crisp romaine and croutons tossed in our house Caesar dressing.

Chopped romaine topped with marinated grilled chicken, tomatoes, red onion, avocado, fresh mozzarella and balsamic.

Romaine tossed in house Caesar topped with chopped red onion and Gorgonzola.

Crisp romaine tossed in our house caesar dressing with croutons.

Fresh mozzarella, beefsteak tomatoes, chopped basil and aged balsamic.

Fresh blackberries, corn relish and goat cheese crumbles over mescalin greens with balsamic vinaigrette.

Ice burg, crispy bacon, tomatoes and bleu cheese.

Rainbow trout with crab stuffing, served on wilted geens with lemon gastrique.

Drizzled with roasted red pepper and basil pesto over citrus risotto.

Poached in white wine, fresh thyme, garlic and lemon with seasonal vegetables.

Crab stuffed salmon with citrus beurre blanc over fresh arugula.

Pan seared sea bass on a bed of white truffle risotto, drizzled with champagne beurre blanc.

Topped with mango chutney and served over sweet pea risotto.

Seared and scallops served on asparagus, tomato risotto with a citrus beurre blanc.

Twin filets and twin cold water tails.

Twin flets topped with grilled asparagus, lump crab and poached egg.

Twin filets and crab cake on a whole grain mustard beurre blanc with asparagus.

Twin filets with jumbo shrimp, drizzled with herbed meuniere served over seafood risotto.

Jumbo sauteed scallops atop twin filets, wilted greens with lobster reduction.

Sweet crab blended with mayo, old bay and crushed ritz crackers.

Garlic butter, tomatoes, lemon and white wine with shrimp, scallops and mussels in angel hair pasta.

Sauteed scallops and shrimp served on panko-crusted haddock, topped with lemon beurre blanc.

Jumbo seared scallops served on sweet pea risotto with bacon jam.

Jumbo shrimp and scallops over seafood risotto.

Peppercorn crusted tenderloins over crispy potatoes with herbed au poivre.

Garlic and mustard crusted, served with a sweet pea risotto and micro greens.

10 oz. USDA choice.

8 oz. filet pan-seared the classic French way, finished with house butter.

Encrusted with paul prudhommes blackening spice, served with our house bleu cheese.

Twin filets pan-seared in red wine over mashed potatoes with housemade bacon bleu cheese.

Filet with mushroom duxelle wrapped in puff pastry with Cabernet demi.

Coffee rubbed strip steak with chimmi churri pesto served with mushroom risotto.

12 oz. with herb compound butter.

Grilled butternut squash filled with an assortment of sauteed greens, grains and beans and topped with goat cheese, a lemon and walnut pesto.

Blanched bok choy, edamame, arborio rice, pickled ginger, seared tuna, mirin-soy vinaigrette and sesame seeds.

Fresh spinach, Parmesan risotto, breaded chicken and a Parmesan cream sauce.

Sauteed chicken, roasted tomatoes, cannelloni beans, spinach and ancient grains. Topped with basil pesto and reduced balsamic.

Grouper with grains and seasonal vegetables, topped with roasted corn relish.

Cremini and fontina ravioli with garlic cream, spring peas and Parmesan.

Parmesan crusted chicken on penne Alfredo with tomato bruschetta.

Jumbo shrimp with penne and creamy alfredo.

Ravioli stuffed with lobster, served in a seafood reduction.

Our twist on a classic.

Beef burger topped with melted Gouda, truffle potato frites, applewood bacon boom and a hint of BBQ sauce.

Jalapenos, ghost pepper cheese and chipotle aioli.

Grilled burger topped with roasted tomatoes, caramelized onion, mozzarella and arugula with basil pesto aioli on focaccia. Served with herbed garlic fries.

Bacon jam, lettuce, fried egg and tomato marmalade.

House made veggie burger with ancient grains, assorted beans and edamame topped with onion, roasted tomatoes and avocado on focaccia.