With blue cheese crumbles and balsamic vinaigrette.

Crisp romaine lettuce with traditional caesar dressing.

With diced tomatoes & blue cheese dressing.

A boneless cut of sirloin.

A small filet mignon.

From the heart of the prime rib.

A petite filet mignon and large scallops broiled in herb butter and sprinkled with parmesan.

A petite filet mignon and broiled lobster tail.

Grilled over live charcoal with a touch of herb butter.

With a touch of dill butter.

Made with the finest lump backfin crabmeat and our own special recipe.

Large scallops broiled in garlic butter, white wine and sprinkled with parmesan cheese.

Tender broiled and served with pure creamery butter.

From the Gulf of Mexico. Lightly breaded and fried to a golden brown. Served with cocktail sauce.

Topped with blue cheese butter.

Extra select rib chops, hand-cut from the rack of lamb.

Boneless breast of chicken marinated and charcoal-grilled.

The deepest truffle with a warm center of pure ganache. Served warm with vanilla ice cream.

Made with the finest Tahitian vanilla bean.

Traditional key lime at its best.

Cinnamon apples in a buttery crust topped with vanilla ice cream.

Decadent chocolate mousse topped with whipped cream.

Baklava intermixed with rich vanilla ice cream.

Decadent chocolate with a dark chocolate glaze.

Vanilla ice cream wrapped in pecans with rich chocolate syrup and topped with whipped cream.

Rich ricotta cheesecake with a traditional graham cracker crust.

Sweetened strawberries and sponge cake topped with vanilla ice cream and whipped cream.

Large pecans atop a gooey center with a shortbread crust.

Vanilla, chocolate or rainbow sherbert.

Vanilla, chocolate or rainbow sherbert.