She Crab Soup

Rich and authentic, a house favorite.

Sesame Seared Tuna

Served with seaweed salad, ginger, wasabi and tempura-style dipping sauce.

Tuna Sashimi

Served with seaweed salad, cucumber, ginger, wasabi and ponzu dipping sauce.

Blackened Steak Bites

Served in burgundy bordelaise sauce with broiled bleu cheese.

Seared Sea Scallops

Served in red pepper Chardonnay butter on blistered corn relish.

Stuffed Mushrooms

With bacon, broccoli, smoked Gouda, Havarti, & buttered panko with mustard crème sauce.

Quarter Pound Steamed Shrimp

With Bay spices, drawn butter and cocktail sauce.

Cajun Shrimp Skewers

Seared in brown butter and served on spinach chiffonade with a Dijon crème sauce.

Hummus Platter

Grilled naan, tomato, onion, Kalamata olive, Greek olive oil, za’atar spices.

Souvlakia

Greek marinated chicken or pork skewers. Served with toast points, feta spread, and cucumber-tomato salad with Kalamata olives.

Escargot Florentine

Simmered in garlic butter with prosciutto, spinach, and fresh herbs.

Warm Baked Almond-Crusted Brie

Served with Amaretto raspberry sauce, fresh fruit and toasted baguette slices.

Naan Crust White Cheese Vegetarian Pizza

Served with feta spread, basil pesto, artichokes, spinach, scallions, Havarti, tomato, and pepperoncini peppers.

Naan Crust Sausage Pizza

Served with onion, Havarti, Parmesan, tomato, and pepperoncini.

Goat Cheese-Ricotta Crostini

Served with roasted tomato and caramelized onion. Add grilled shrimp for an additional charge.

Grilled Asparagus and Parmesan Artichoke Hearts

Asparagus spears grilled in infused olive oil sprinkled with toasted almonds and drizzled with hollandaise sauce along with Parmesan crusted artichoke hearts.

Green Salad

Served with English cucumber, tomato, mushroom, carrots, and red cabbage.

Caesar Salad

Tossed with croutons, and fresh shredded Parmesan.

Special Salad

Served with grilled shrimp, artichoke hearts, olives, peppers, Parmesan, balsamic dressing.

Spinach Salad

With grilled shrimp, artichoke hearts, olives, peppers, Parmesan, balsamic dressing.

Greek Salad

Served with olives, feta, tomato, cucumber, onion, and pepperoncini.

Warm Goat Cheese Salad

Crostini on romaine with cranberries, toasted almond, tomato, and Parmesan.

Prime Rib (12 ounce cut)

Slow roasted daily. Served with homemade simmered au jus from ribs.

Rib Eye Steak

12 ounce cut.

Pan Seared Rib Eye

In a soy-based searing sauce with sauteed mushrooms and horseradish cream dipping sauce.

Grilled Rib Eye

Topped with sautéed shrimp scampi. Served with steamed rice pilaf or herb buttered spaghetti pasta.

Filet Mignon

Fully trimmed and grilled over infrared heat.

Filet Bardin

Topped with broiled goat cheese and house béarnaise.

Filet Calhoun

With Blackened Shrimp in Parmesan Crème Sauce on roasted potato rounds

Twin Filets

Pepper crusted and grilled, served on roasted potato rounds in a Prosciutto Cognac Crème Sauce with simmered onions and mushrooms.

Grecian Filet Mignon

A simmered mixture of mushrooms, bacon, oregano, and spring onion in garlic wine butter and au jus topped with feta crumbles.

Beef Wellington Bordelaise

We begin this classic 18th century dish by folding French puff pastry lined with seasoned pate and onion-mushroom duxelles around a choice filet, baked golden and served with Burgundy Bordelaise Sauce.

Sesame Seared Ahi Tuna

On shrimp fritter cake with a light szechuan sauce. Served with steamed vegetables, or seasoned seaweed salad.

Sherry Newburg Lobster and Shrimp on Puff Pastry

6 oz. lobster tail and shrimp simmered in Newburg cream sauce with mushrooms, julienne carrots, and Danish Havarti.

Coquilles De Maison

Sea scallops sauteed in roasted garlic chardonnay butter with bacons, mushrooms, and cream, then broiled with bits of gruyere and brie.

Scallops Provencal

Seared scallops crusted in herbes de provence, drizzled with parsley lemon butter and served with grilled asparagus and steamed rice pilaf.

Shrimp in Saffron WIne Sauce

Served with curry rice and braised broccoli.

Fried Shrimp with Zesty Remoulade Dip

Fried with a light seasoned breading and served with fresh vegetable, warm corn and red pepper relish, and baked potato.

Baked Seafood Trio

Shrimp, scallops, and crabmeat baked over rice in a Parmesan and roasted red pepper chardonnay butter topped with broiled Havarti.

Spicy Shrimp and Sausage on Stone-Ground Grits

Large shrimp sauteed with premium sausage in a spicy Cajun cream sauce with fresh shaved Parmesan on slow simmered grits.

Medici Shrimp and Parmesan Pasta

Sauteed shrimp with roasted red peppers, mushrooms, spinach, artichoke hearts, and asparagus tossed basil pesto alfredo.

Scallop Spinach Salad

Lightly dusted and pan fried scallops over spinach with crisp bacon, mushrooms, egg, and thin sliced onion with orange poppy seed Dijon dressing.

Seared And Roasted Duck Breast

Boneless duck breast seared crisp then roasted for moist tenderness. Served in 5-spice herb au jus with risotto and vegetables.

Duck Breast a I' Orange

Served in Gran Marinier pan sauce. Served with steamed vegetables and gruyere mashed potaoes.

Grilled French Cut Lamb Chops

In red wine mint sauce with Parmesan pasta tossed with tomatoes, olives, and feta cheese.

Curried Vegetables

Seared broccoli, carrots, onion, mushrooms, and asparagus tossed with curry pan sauce. Served with rice pilaf.

Spinach Crepe Filled with Chicken and Shrimp

Sautéed with spring onion, red peppers, and mushrooms, simmered in smoked gouda, and Havarti sauce. Served with rice pilaf.

Herb-Crusted Chicken and Mushrooms

In tarragon pan gravy over roasted potato rounds. Served with fresh vegetables.

Apple Brandy Pan Roasted Chicken

Served with green apples, sliced carrots, and grape tomatoes, on spinach ricotta spaghetti.

Jambalaya of Shrimp, Chicken and Sausage

Served with red peppers, onions, mushrooms, and green apple, deglazed and served with spicy Avery Island dirty rice.

Spinach and Goat Cheese Stuffed Chicken

On spaghetti with sautéed tomatoes in light lemon mustard cream sauce.

Grilled Chicken Caesar Salad

Served with goat cheese baguette points.

Roasted Pork Tenderloin in Balsamic Herb Au Jus

Lightly crusted, served on risotto with vegetables and sautéed mushrooms.

Twin Pork Tenderloin Filets

Lightly crusted and sautéed, served over roasted potato rounds in Prosciutto Cognac Crème Sauce with simmered onions and mushrooms.

Fresh Rainbow Trout

Broiled, blackened or pan-fried served with warm corn and red pepper relish and steamed vegetables.

Shrimp and Crab Stuffed Rainbow Trout

Baked in lemon beurre blanc, served with warm corn-red pepper relish and vegetables.

Warm Caramel Brownie Sundae

Topped with chopped pecans, premium vanilla ice cream, real whipped cream and a cherry.

Chocolate Mosaic Cake

Rings of chocolate cheesecake in cocoa sponge cake with a layer of chocolate ganache mousse. Dusted with cocoa graham crumbs and powdered sugar.

Homemade Pretzel-Crusted Key Lime Pie

Refreshingly creamy key lime pie in brown sugar and crushed pretzel crust, topped with fresh whipped cream and raspberry drizzle.

Tall Cheesecake Brulee

New York Style cheesecake in graham crust with a hand-fired caramelized top. Served with a light caramel drizzle.

Classic Chocolate Sundae

Rich vanilla ice cream topped with Dutch chocolate sauce, chopped walnuts, whipped cream and a cherry.