Stacked ahi tuna, cucumber, avocado, chives, unagi and sriracha mayonnaise.

Finished with a chimichurri sauce and spicy ranch dressing.

Jumbo shrimp and saute-flamed with whiskey and finished with mustard sauce.

Finished with sugar-cured bacon and home-made pickle relish.

Served with warm popcorn-salt tortilla chips.

Chopped crispy chicken tenders, pecans, avocado, tomatoes, bacon, cheese, croutons and ranch dressing.

With seasoned croutons and reggiano Parmesan.

Seared rare, with field greens and wasabi in a cilantro vinaigrette.

With bacon, Cheddar cheese, tomatoes, cucumbers and seasoned croutons.

Feta cheese, olives and tomatoes with white wine vinaigrette.

With bacon, roasted peppers and Parmesan cheese, tossed in a white wine vinaigrette.

Arugula, tomatoes, Monterey Jack and mayonnaise.

Made in-house. Topped with Monterey Jack.

With tillamook chedda.

Grilled chicken breast topped with Monterey Jack.

Fresh redfish, lightly breaded and seasoned.

Open face on focaccia bread with orzo and wild rice.

Ham, turkey, 2 cheeses, bacon and mayonnaise.

Sliced prime rib, baguette and horseradish and served au jus.

Ground beef tenderloin and ribeye, aged tillamook Cheddar, grilled white onions and kiawah island dressing.

Roasted turkey on la Brea sourdough, gruyere Swiss, tomatoes and mayonnaise.

South Carolina low country recipe with French fries and cole slaw.

Fresh cold water salmon with orzo and wild rice.

Panko-crusted with Parmesan cheese and lemon butter caper sauce, mashed potatoes and seasonal vegetable.

Marinated ribeye with baked potato.

Finished with wild mushroom madeira sauce. Served with mashed potatoes and haricot verts.