rock shrimp lightly breaded and flash fried, tossed in sweet & spicy asian chili sauce

served with sun-dried tomato aioli

sweet lump crabmeat, pattied into light and airy cakes, served with red pepper chili aioli and corn salsa

five jumbo shrimp with horseradish cocktail sauce

served buffalo or thai style with bleu cheese and celery

(carb conscious/low-fat/low cholesterol) served medium rare with soy sauce, wakame salad, pickled ginger and wasabi

served with garlic aioli, marinara and sweet and spicy chili sauce

mussels sauteed with italian sausage, garlic and tomatoes, onions and white wine butter

crisp romaine leaves tossed in a classic caesar dressing with romano cheese and seasoned croutons

steamed vegetables with snow peas, mandarin oranges and cashews, served over napa cabbage with an asian vinaigrette

iceberg wedge topped with bacon, tomatoes, bleu cheese and buttermilk dressing

(carb conscious) bibb lettuce, tomatoes, french green beans, eggs, kalamata olives and onions, tossed in a herb dijon vinaigrette dressing

fried goat cheese served over fresh spinach leaves, tossed with strawberries, field greens, toasted almonds and raspberry-orange balsamic vinaigrette

cumin rubbed chicken topped with melted manchego cheese and served on grilled sourdough bread with chipotle aioli, tomatoes, field greens, avocados and red onions

served with our special sauce on a buttered grilled kaiser roll with lettuce and tomatoes

grilled portabellas, zucchini, roasted red peppers, topped with fresh mozzarella, served on focaccia with pesto mayonnaise, tomatoes, field greens, balsamic vinaigrette and red onions

with maple pepper bacon, lettuce, tomato, swiss and lemon pepper aioli

grilled 6 oz. ribeye steak dredged in bbq sauce, served on a french roll with horseradish, melted muenster cheese, lettuce, tomatoes and fried onion rings

of pride, worth mention, are our steaks, which begin with excellent quality, then are cooked on an infra-red broiled reaching temperatures of 1800 degrees, searing in the flavorful juices to further enhance the taste, they are basted withour chefs secret seasoning, making us confident you will not find a better steak

served on a bed of shiitake mushrooms and snow peas with a savory soy mustard sauce

grilled chicken topped with marinara, pepperoni and melted fresh mozzarella, served with penne pasta and asparagus

served over japanese buckwheat noodles with lemongrass miso broth and stir-fried vegetables

served with asparagus and sweet potato fries

tossed with artichokes, spinach, kalamatas, pesto marinara with shaved pecorino cheese (substitute portabella mushrooms and extra vegetables for chicken and prosciutto, for a vegetarian option)

cavatappi baked in a cheese sauce with four imported cheeses and a hint of truffle oil

with balsamic ketchup

served with horseradish sauce

with a hint of parmesan