Crispy tortillas with steak, onions, mushrooms and white cheese with a horseradish cream sauce.

Fire-grilled flatbread topped with the current season's freshest ingredient.

Ground Italian sausage and Blue Cheese stuffed dates wrapped in bacon, with sun-dried tomato pesto pasta.

PEI mussels steamed in fennel herb broth with Italian sausage; rosemary bread on the side.

Crispy large almond-coated prawns on hearts of palm cilantro slaw, with a sriracha remoulade.

3 large morsel cold water breaded lobster cakes, pan-seared with wasabi caper sauce.

3 sweet Thai pork spare ribs--roasted and placed in a smokey Vietnamese noodle broth.

House-made roasted red pepper and garlic hummus with tapenade, sliced cucumbers and crispy chips.

Strip's smoked sausage with onions and peppers.

Baked shrimp and cheese dip--flour nachos for dipping.

Stuffed with Blue Cheese and bacon, served with whole grain mustard.

Cold lobster salad with carrots, celery, onion, caesar dressed romaine, shaved romano, diced hard-boiled egg and roasted red bell pepper.

Baby spinach, sugar walnuts, bacon pieces and tomato wedges with a warm bacon vinaigrette.

A baby iceberg, radicchio and Belgian endive nested in a creamy Blue Cheese crumble dressing.

Mediterranean seasonings, greens, radiatore pasta, pepperoni, olives, poached shrimp and a balsamic dressing.

12 Ounces butcher-trimmed strip steak topped with sauteed onions and mushrooms.

10 Ounces butter basted top sirloin.

10 Ounces center cut ribeye rubbed with sugar and spice, then blackened in a cast iron skillet with a touch of Irish whiskey.

Two 6 Ounces filets served with 2 house salads, 2 sides and a dessert.

22 Ounces bone-in ribeye.

16 Ounces house rib steak, Blue Cheese bacon split, baked potato and chef's vegetable.

16 Ounces C.A.B. Boneless short rib on egg noodles, with beef gravy and vegetable.

16 Ounces Ohio-raised double bone berkshire pork chop with a sweet whiskey-soy glaze, Parmesan whipped potatoes and today's freshest vegetables.

10 Ounces tempura chicken breast in maple honey mustard sauce with pecans, accompanied by a wild pepper-onion potato hash and vegetable.

6 Ounces pan-seared chilean sea bass, sweet corn coulis, brown butter roasted sweet potatoes, greens, mandarin oranges, jicama and white truffle salad.

Rice noodles, garden Parmesan, prima, 4 seared scallops, white wine and EVOO.

8 Ounces blueberry soy-glazed salmon roasted on a cedar plank, with wasabi whipped potatoes and ginger-roasted chef's seasonal vegetable.