Colossal lump crab with tomatoes, roasted corn and cilantro mayonnaise in a stuffed avocado.

Seared sashimi grade tuna with romaine lettuce, olives, cherry tomatoes, hearts of palm and cucumber.

Mixed greens with Spanish almonds, red onion, heirloom tomatoes and lemon- thyme vinaigrette with manchego cheese.

With maytag blue cheese and crisp kurobuta bacon.

3 jumbo gulf shrimp, spicy tomato puree with avocado and fresh vegetables.

Sliced roasted Turkey and muenster cheese on rye bread with hydro lettuce, heirloom tomatoes and fresh basil mayonnaise.

Coldwater lobster salad on artisan bun.

With aged gruyere on brioche.

Kurobuta bacon, heirloom tomato, Texas hydroponic romaine and housemade basil pesto aioli on sourdough.

Grilled chicken breast, fresh tarragon, red onion and granny smith apples, fresh greens, sliced avocado and heirloom tomato on sourdough.

Crab salad, hydro lettuce, heirloom tomato, avocado and kurobuta bacon on grilled sourdough.

Corned beef, sauerkraut, housemade Thousand island, aged gruyere on marbled rye.

Roasted roma tomatoes, fresh basil, buffalo mozzarella and extra virgin olive oil on a rustic country white.

Seasoned ground beef served on a bed of chili cheese fritos and garnished with lettuce, tomato, avocado, cilantro and sour cream.

With julienned cucumbers and tomatoes, fresh cilantro and rice wine vinegar.

Jumbo gulf shrimp with Spanish chorizo, fresh peas, tomatoes and spinach sauteed in an albarino butter sauce over saffron spaghetti.

Grilled gulf snapper in local white corn tortillas with purple cabbage, cilantro, red onions, sliced avocado and tomato. Served with house pico de gallo and lime sour cream on the side.

Braised in veal stock, red wine and San Marzano tomatoes served on wide egg noodles.

In a light tomato broth, grated manchego cheese and toasted baguette.

Rib eye center cut.

Truffled greens with a black Mission fig preserve. Served with toasted baguettes.

In a light tomato broth, grated manchego cheese and toasted baguette.

Grilled flat bread with red onions, grapes and truffle oil.

Rustic Spanish olive medley marinated in garlic, olive oil, chili flakes and citrus zest.

Thinly sliced muscovy duck breast bacon, humbolt fog California goat cheese, house-candied pecans and mixed field greens on grilled flat bread.

Roasted red pepper and tomato, queso fresco and cilantro and a traditional hummus served with warm grilled pita.

Braised in veal stock, red wine and San Marzano tomatoes with toasted baguette.

Hand chopped prime tenderloin, sea capers, red onion, whole grain mustard and quail egg.

Served with pickled ginger, ponzu and Asian aioli.

Heirloom tomatoes from raindrop farms with truffled goat cheese and saba vinegar.

Granny smith slaw, apple jack Barbeque on toasted brioche.

Coldwater lobster salad on artisan bun.

Rich flourless chocolate cake in a dark chocolate ganache.