Chef selected soup made daily.

Baked with Gruyere cheese and toasted baguette.

Romaine lettuce tossed with Caesar dressing, croutons and grated parmesan cheese.

Sliced seasonal fruit including melon, apple, pineapple and berries served with cottage cheese.

Served with jumbo lump crab meat.

Traditional beef chili with onions and cheddar cheese.

Served with sun dried tomato roasted shallot dressing, cherry tomatoes and goat cheese.

Grilled breast of chicken served on a Portuguese roll with tomato, mozzarella, arugula and pesto mayonnaise.

1/2 lb. Black Angus burger on a brioche roll with American cheese, lettuce, tomato and onion.

1/2 lb. Black Angus burger on a brioche roll with American cheese, lettuce, tomato and onion.

Fresh Maine lobster salad. Served on a toasted hot dog bun.

Pan-fried colossal lump crabmeat served on a brioche roll with tartar sauce, lettuce, tomato and onion.

An 8 oz. Atlantic Salmon Fillet served with a orange-basil butter.

Pan-fried colossal lump crabmeat served with a red pepper coulis.

Smoked pork spare ribs served with a korean bbq sauce.

An 8 oz. North swordfish steak served with a cardamon honey drizzle.

An 8 oz. Yellow fin tuna fillet served with a saffron garlic dressing.

An 10 oz. Black angus new york strip steak with garlic butter and crispy onions.

1 1/4 lb. grilled maine lobster out of the shell in a red curry-coconut sauce.