5 large asparagus spears, flash-fried with Japanese bread crumbs, topped with Alaskan snow crab and bearnaise sauce.

Two 3 Oz. crab cakes with lump blue crab served with remoulade.

Texas farm-raised quail legs, lightly battered, fried, and tossed in a roasted garlic barbecue buffalo sauce. Served with gorgonzola dressing.

6 oz. grilled tenderloin tips served with mushroom demi-glace, brandy peppercorn sauce, bearnaise, and gorgonzola cream.

Fresh baby spinach tossed in a tangy mustard vinaigrette and topped with egg, bacon, green apple, red onion, and tomato.

Mixed greens tossed with avocado, hearts of palm, tomatoes, green onions, and fennel.

talks of crisp romaine with a true Caesar anchovy dressing. Finished with fresh parmesan, and homemade croutons.

Field greens topped with sliced hard boiled eggs, red peppers and olives, served with French bleu cheese vinaigrette.

Wedge of iceberg lettuce with apple wood smoked bacon, chopped tomato, green onion, gorgonzola crumbles and bleu cheese dressing.

14 Oz.

Pepper encrusted strip steak topped with green peppercorn brandy sauce and topped with a feta crown.

Three 4 Oz. tenderloin medallions ~ one served with bernaise and lump crab, one with a gorgonzola crown atop and ancho demi glace and one with a feta crown and brandy peppercorn sauce.

10 Oz. filet topped with crab au gratin and crowned with 3 shrimp.

Denver elk battered and fried Texas style. Served with mashed potatoes and gravy.

9 Oz. tortilla encrusted pan fried gulf flounder fillet. Topped with roasted corn crema, avocado, pico de gallo and 2 grilled shrimp.

Boneless skinless chicken breast grilled to perfection.

Penne pasta tossed with broccoli, mushrooms, squash, zucchini, artichokes and peas in a roasted garlic herb mornay sauce, topped with shaved parmesan cheese.

Topped with avocado, bacon and pepper jack. Served with French fries.