Creamy Lobster and Asparagus Risotto with Peas and Parmesan Regiano

Crisply Fried Calamari Tossed in a Sweet Thai Chili Sauce

Chilled Soba Noodles with Crooked Shrimp and Asian Dipping Sauce

Quick Fried Oysters with Sweet Corn Maque Choux and Spicy Remoulade

Crab Remoulade with Garlic Pita Chips

Jumbo Lump Crab Cake with Whole Grain Mustard Sauce

Bonless Beef Short Ribs on Creamy Polenta with Red Wine Reduction

Tuna Nachos: Wonton Chips, Avocado, Cream Cheese, Soy-Miso Aioli, Siracha, and Pepper Seared Ahi Tuna

Steamed Mussells with White Wine, Lemon, Garlic, and Crushed Red Chilies

Pan Seared Mahi with House Made Shrimp and Ricotta Cheese Ravioli and Caper Brown Butter Sauce

Suped Chilled Wedge of Iceberg Lettuce, Blackened Medallions of Beef Tenderloin, Crumbled Bacon, Grape Tomatoes, and Buttermilk Blue Cheese Dressing

Arugula Salad with Roasted Beets, Fried Gorgonzola, Corn Bread Croutons, and Citrus Vinaigrette

BLT Salad with Buttermilk Blue Cheese and Shallot Vinaigrette

Grilled Romaine Salad with Roasted Tomatoes, Anchovies, Roasted Red Peppers, and Parmesan with Sweet Balsamic Syrup

Greek Spinach Salad with Roasted Red Peppers, Kalamatas, Onions, Feta, Tomatoes, and Oregano Vinaigrette

Mixed Baby Greens with Tomatoes, Cucumbers and Carrots with choice of dressings

All Entrees are Served with a House Salad, Vegetable, and Starch 

Sweet Chili Glazed Salmon
with Baby Yukon Gold Potatoes and Sauteed Spinach 

Fish of The Day

Pan Seared Prosciutto Wrapped Sea Scallops
With Creamy Risotto, Roasted Red Pepper Coulis and Pepper and Leek Salad

Sautéed Jumbo Lump Crab Cakes
with Whole Grain Dijon Cream Sauce

Pan Sauteed Fresh Flounder and Shrimp
with Yellow Stone Ground Grits and Lemon Caper Butter

Shrimp and Scallops Sauteed with Extra Virgin Olive Oil, Mushrooms, Artichoke Hearts, Kalamata Olives, Asparagus, and Fresh Basil; Tossed with Papardalle Pasta and Freshly Grated Parmesan Regiano

Exotic Mushroom Ravioli
with Crispy Pancetta, Duck Confit, Brown Butter and Freshly Grated Parmesan Cheese

Pan Roasted All Natural Chicken Breast
Stuffed with Fontina and Prosciutto
Finished with an Oyster Mushroom and Rosemary Pan Sauce

Roast Rack of New Zealand Lamb
with Grilled Asparagus, Garlic Mashed Potatoes, and Exotic Mushroom Sauce 

Grilled Marinated Pork Tenderloin
With Caramelized Pears and Brandy Cream Sauce, with Roasted Potatoes and Asparagus

Sauteed Veal Scaloppini
with Dijon and Shitake Mushroom Cream Sauce and Garlic Mashed Potatoes

Grilled 8 oz. Filet Mignon
with Roasted Baby Yukon Gold Potatoes and Maderia Mushroom Demi Glace