with crouton & swiss cheese lid
served out of the shell in a mushroom cap, with garlic butter cream cheese
sauteed and served with a spicy new orleans sauce
phyllo pastries filled with spinach, artichokes, and three white cheeses
flash fried & topped with a buttermilk cream sauce
flash fried & served with peach sauce
gulf shrimp and spicy cream cheese in phyllo pastry
deep fried livers chilled in an oil and vinegar marinade with green and red bell peppers
flash fried and finished with a roasted red pepper sauce
in a lemon beurre blanc over carmelized onions with crisp proscuitto and asparagus
prime ny strip steak marinated in mustard sauce and rolled in peppercorns. accompanied by house chips, haricot verts, and a mustard cognac sauce
over creamy risotto with asparagus and finished with coconut curry cream
tender shrimp sauteed in butter and lemon pepper, tossed in seasoned bread crumbs topped with fresh asparagus
new zealand rack, char grilled and served with an apple butter barbeque sauce, sweet potato gratin, and fresh asparagus
mustard marinated tenderloin medallions, char grilled, served with mashed potatoes and green beans, then finished with a sweet savory plum sauce
beef tenderloin topped with lump crabmeat finished with a tarragon cream
over wild rice & spinach, with an orange mustard sauce
served over white rice with lima beans. topped with lemon caper butter and red onion confit
partially boned half duckling, grilled and topped with a lime glaze, macadamia nuts, and cilantro. served with mashed potatoes and a medley of vegetables
boneless breast stuffed with provolone and parmesan, topped with tasso cream
caps filled with sauteed spinach, topped with garlic butter cream cheese and baked, served with sweet potato gratin, and fresh asparagus
created daily
dense, dark, semi-sweet chocolate mousse, brownie crust, whipped cream and raspberry puree
served warm topped with brown sugar, walnuts and cinnamon ice cream
classic vanilla bean creme brulee
chef created weekly
strawberries in french vanilla ice cream, sponge cake topped , white chocolate sauce, strawberry puree and sliced strawberries
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.