Golden crisp Paremsan-paprika crusted calamari served with jalapeno peppers, sweet onions, tomato basil marinara, and lemon.

Tender Gulf shrimp sauteed in Cajun spices and sweet drawn butter.

Grilled portabello mushroom stuffed with fall vegetables and served over mixed greens with pine nuts, crumbled blue cheese, and balsamic vinaigrette.

Fresh wood grilled salmon served over spinach tossed with honey-citrus vinaigrette, cucumbers, almonds, fresh berries, and feta cheese.

Tender grilled chicken with romaine, black beans, corn, cheddar Jack cheese, roast peppers, pico de gallo, crisp tortillas, and chili-lime dressing.

Crisp romaine tossed with tomatoes, mushrooms, bacon, hard boiled egg, tossed with creamy "Louie" dressing.

Fresh Cajun seared barramundi served with spicy shrimp over tomato-basil risotto, spinach caramelized onion saute, a sherry butter.

Tender 5 oz. NY strip and Cajun BBQ shrimp served with buttermilk potatoes, vegetable medley, and chimichurri demi-glace.

Fresh bronzino pan sauteed with black olives, artichokes, tomatoes, white wine, lemon, capers and butter. Served with rice pilaf and feta cheese.

8 oz. grilled ground chuck served on a Brioche bun with pepper jack bacon, lettuce, tomato, angel hair onions, BBQ mayonnaise and Cajun fries.

Jumbo crab tossed with Giglio pasta, tomatoes, artichokes, spinach, and a light citrus cream. Topped with balsamic drizzle and chopped parsley.

Tender jumbo lump crabcakes pan seared and served with julienne vegetables, Dijon mustard cream, buttermilk whipped potatoes, and rosemary.

Golden crisp Parmesan paprika calamari served with jalapeno peppers, sweet onions, tomato basil marinara and lemon.

Tender Gulf shrimp sauteed in Cajun spices and sweet drawn butter.

Gourmet tomato medley, red onion, prosciutto, crumbled blue cheese dressing, and balsamic syrup.

Crisp romaine tossed with tomatoes, mushrooms, bacon, hard boiled egg, tossed with creamy "Louie" dressing.

Crisp mixed greens tossed with tomato, croutons, cucumbers and tomato vinaigrette.

Fresh sea bass oven roasted and served with buttermilk whipped potatoes, fresh asparagus, jumbo lump crabmeat and bearnaise.

Fresh salmon hardwood grilled and served over multigrain pilaf with fresh asparagus, lobster remoulade, and crisp capers.

Tender veal scallopine and portabello mushrooms pan sauteed and served over whipped potatoes with sun-dried tomato beurre blanc and capers.

Japanese butter bass. Fresh Cajun dusted mero sauteed and served over crab pilaf with brie creamed spinach, fruit salsa, balsamic syrup, and honey-citrus vinaigrette.

Tender herb dusted chicken breast wood grilled and topped with tomato basil marinara and Parmesan. Served with mushroom risotto and French beans.

Fresh scallops pan sauteed served over Asiago risotto with hearty Provencal, chopped asparagus, basil oil and fresh micro herbs.