Lightly fried to golden brown. Tender calamari rings served with a side of sun-dried tomato pesto.

Hummus, grilled vegetables and halloumi cheese.

A favorite recipe we have had for years! Served with toast points and sour cream.

Traditional escargot baked in garlic butter. Topped with melted Roquefort.

Tricolored baby bells, stuffed with Italian sausage, seared mushrooms, and spinach drizzled with our red sauce sprinkled with mozzarella and baked. Served with garlic herb grilled toast.

Served with fresh mozzarella cheese and marinara sauce.

Traditional, slow simmered candied sweet onions served au gratin.

Chicken breast braised in a creamy white wine and herb sauce with red and yellow bell peppers and mushrooms. Served alone or over pasta.

Grilled chicken breast crusted in herbs, topped off with melted smoked blue cheese crumbles and finished with balsamic reduction.

A favorite recipe we have had for years. A generous portion served with fresh sour cream, grilled toast points.

16 oz.

Salmon fillet grilled with lemon and dill and served over a bed over a bed of roasted tomatoes. Served with lemon-dill cream.

For the true seafood lover! A delicious, generous assortment of lobster tail, broiled jumbo shrimp, sea scallops and haddock broiled to perfection! Served with clarified grade-A butter.

A true 16 oz. Australian lobster tail. Served with drawn clarified butter and a fresh lemon wedge. The favorite of the seas.

Seared and brushed with honey- lime glaze then drizzled with honey.

Seared and brushed with honey- lime glaze then drizzled with honey.

Salmon fillet seared in real honey and lime glaze for a sweet and zesty flavor. Drizzled with cilantro oil.

A medley of jumbo gulf shrimp, sea scallops and real blue crabmeat tossed with our homemade creamy Alfredo sauce, served over a bed of imported fettuccine pasta.