Spanish octopus marinated in citrus juice prepared with peppers, cucumber, avocado, tomato, onion and Serrano.

Beef tenderloin, drizzled with mustard dressing, topped with capers, hard boiled eggs, shallots, tomato, and Parmesan cheese.

Fresh seasonal east coast oysters, served on the half shell.

Fresh caught, sashimi grade tuna, ginger, soy, Asian oil, served with tropical fruits.

Steamed Alaskan snow crab.

Chef 's selection of freshly caught seafood.

4 jumbo gulf grilled shrimp served with a spicy cocktail sauce.

Chef 's selection.

Broiled oysters on the half shell topped with spinach, bacon, bread crumbs, and finished with house cheese sauce.

Served on the half shell with black beans, rice, sausage, bacon and plantain, topped with hollandaise sauce.

Gruyere cheese, fresh crab meat, and tomatoes over sourdough toast.

Lemon, butter, white wine, and garlic broiled with Parmesan.

Lollipops served with spicy-citrus sauce and mint jelly.

Thinly sliced prime rib and melted cheese, on a slider roll.

Tenderloin served with homemade steak sauce over potato confit.

Sirloin served with house made steak sauce.

Ribeye served with house made steak sauce.

Tender filet mignon wrapped in bacon, bell peppers, onions and mushrooms.

Steak cut of choice served with lettuce, tomatoes, onions, and cheddar cheese.

Served with a slice of toasted baguette, and minced lobster meat.

Red and yellow beets, champagne vinaigrette, dry roasted pumpkin, sunflower seeds and cranberries.

Lettuce mix, shallots strawberry vinaigrette, goat cheese, dry roasted pumpkin, sunflower seeds and cranberries.

Heirloom tomatoes, house-made mozzarella, basil pesto, balsamic, toasted pine nuts, and baby arugula.

Romaine heart, Caesar dressing, croutons, Parmesan, and white fried Spanish anchovies.

Baby lettuce, candied bacon, and Roquefort cheese dressing.

Boston lettuce served with french mustard, vinaigrette, radish and hard boiled egg.

Aged 30 days our most tender cut.

Aged 30 days our most tender cut.

Two filet mignon wrapped on applewood smoked bacon served over Au poivre sauce.

Aged 45 days.

Aged 30 days.

Aged 45 day.

Aged 35 days.

Aged 35 days, long bone-in ribeye.

Aged 35 days.

Aged 35 days.

Aged minimum of 30 days prior to blast freezing.

Served with an apple puree and Roquefort cheese sauce.

Four seasoned with a special blend of herbs and spices, served with mint pesto sauce.

Hand-cut crispy, golden potatoes tossed in Parmesan, rosemary and garlic.

Creamy whipped potatoes, house cream cheese, Au poivre sauce in a potato skin.

Baked with house cream cheese, fried egg and shiitake mushrooms.

Golden brown fried yuca tossed in kosher salt.

Sauteed in garlic, butter and topped with grated Parmesan cheese.

Tossed in Parmesan, rosemary, and garlic.

Grilled on extra virgin olive oil, salt pepper.

Baby spinach sauteed with house-made bacon-cream sauce, finished with cheese and, toasted bread crumbs.

Sauteed with garlic and red wine cream sauce.

Sliced potato layered with bacon and blue cheese cream sauce topped with Swiss and cheddar cheese.

Shrimp, arugula and sundried tomatoes.

Scratch-made cheese sauce, tender macaroni, panko and bacon.

Broiled lobster tail, scratch-made cheese sauce, tender macaroni, panko and bacon.

Vanilla and chocolate ice cream, caramel and chocolate fudge, espresso flavored whipped cream topped with a shot of amaretto.

Granny smith and golden delicious apples topped with a pecan streusel and caramel.

Graham crust filled with a sweet and tart creamy filling made with real key limes, topped with whipped cream.

Decadent moist chocolate cake layered with white chocolate and chocolate mousse topped with a rich dark chocolate truffle icing.

A moist spiced cake with grated carrots, pineapple and raisins topped with cream cheese frosting garnished with toasted walnuts.