tender medallions of beef, marinated, grilled and drizzled with peanut sauce.
roasted scallops on sauteed baby spinach with a warm citrus beurre blanc
jumbo shrimp, bacon wrapped and served with a teriyaki glaze
pan seared rare tuna with wasabi vinaigrette, limoncello crab cocktail, and traditional shrimp cocktail
starter portion of our fall-off-the-bone bbq ribs topped with char-barrel onions.
tender calamari lightly breaded and sauteed with fresh garlic, peppered bacon, chopped spinach, and diced tomato
prince edward island mussels steamed with saffron and chardonnay
in a melting pot of cheeses with crisp crostini.
chef's selection of fresh and aged craft cheese, and seasonal fruits
pan seared rare and sesame crusted, served with a wasabi vinaigrette.
shrimp and calamari marinated in a spicy cilantro and tomato salsa, served with plantain chips in a chilled martini glass.
hummus, spicy feta, and olive tapenade
sauteed chicken, mushrooms, carrots, scallions and rice sticks. served with a sweet chili sauce.
grilled medallions of beef on top of crisp greens, tomatoes, roasted onions and red peppers, artichoke hearts, crumbled bleu cheese and tossed with balsamic vinaigrette.
crisp garden greens topped with crispy chicken chunks, roast turkey, tomatoes, avocado, corn, egg, peppered bacon, colby jack cheese and honey mustard dressing.
blackened jumbo shrimp, fresh seasonal berries, mandarin oranges, on top of crisp greens tossed with homemade mango & mandarin champagne vinaigrette, finished with sliced brie cheese, sliced red onions and toasted almonds
greens, candied cashews and bleu cheese tossed with raspberry vinaigrette
iceberg lettuce with blue cheese dressing, peppered bacon and chopped tomatoes finished with crumbled bleu cheese
hearts of romaine tossed with parmesan and croutons
fall-off-the-bone bbq ribs
dijon, thyme, and cracked pepper marinated steak
center cut from the tenderloin, wrapped with bacon and topped with bleu cheese, with a port wine demi-glace
gulf shrimp, mushrooms, shallots, and chopped tomatoes sauteed in a champagne and cream sauce served over linguine.
jumbo lump crab meat tossed in a tomato, cream and crushed red pepper sauce served over penne.
blackened shrimp, mussels, andouille sausage, tossed in a tomato, pepper, and onion creole sauce served over linguine
grilled chicken and shrimp smothered in a slow roasted garlic, cream and parmesan sauce served over fettuccine
tender medallions layered with roasted potatoes, onions, spinach and mushrooms finished with a port wine demi-glace . (excludes choice of side) $
rib rubbed and cooked to perfection, topped with a smoked apple chutney.
twin filets, pan seared and finished with a peach mango mint chutney
pan seared chicken with jumbo lump crab and sherry cream
mahi-mahi, salmon, shrimp, mussels, and andouille sausage served over wild rice with a creole tomato sauce (excludes choice of side)
warm medallions of caramelized shallot goat cheese on marinated grilled chicken with a light chardonnay sauce
marinated and grilled skewers of chicken with yellow squash. cherry tomatoes, and artichoke heart
grilled portabella mushroom stuffed with caramelized shallot goat cheese, roasted red peppers, and yellow squash served over a bed of wilted spinach finished with a smoked red pepper remoulade
pan seared, topped with a grilled shrimp and pineapple salsa.
twin 5 oz., broiled, jumbo lump cakes served with lemon dill caper remoulade.
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.