Sea scallops sautéed in a white wine cream sauce topped with Swiss cheese.
Mussels sautéed in a white wine, with tomatoes in garlic broth and lime beurre blanc.
Fresh ahi tuna marinated in pearl vodka and spicy hot sauce. Served over seaweed with wasabi and tobiko caviar.
Five colossal shrimp served with house cocktail sauce
Mini crab cakes served over a bed of greens with remoulade.
Sautéed lobster chunks in garlic herb butter.
Fried beef tips served with spicy hot sauce or Asian sauce
Snails sautéed in herb garlic butter.
Duck liver pate served with toasted crostinis.
Crispy fried artichokes, lightly flour dusted, topped with parmesan and served with remoulade.
Tenderloin thinly sliced served on a bed of arugula with shaved Asiago cheese.
Arugula, berries, Cran raisins, pears, red onions, glazed pecans, shaved parmesan, tossed in a port wine pear vinaigrette.
Iceberg wedge with diced tomatoes, cucumbers, peppers, red onions, crispy bacon, roasted candied pecans and cranraisins with a light vinaigrette.
Traditional style.
Chicken breast slowly cooked with cured lemons, olives and vegetables.
Assorted vegetables slowly cooked in saffron, ginger, garlic, olive oil & tomatoes. Served with Couscous.
Slow-braised lamb, cooked in Moroccan spices & fresh herbs. Served with Couscous.
Sun dried tomatoes, spinach, artichoke hearts, feta cheese and black olives, sautéed in extra virgin olive oil, garlic and tossed in linguini.
Lobster chunks tossed in linguini with a garlic herb sauce.
Mussels, clams, calamari, shrimp, scallops, fresh tomatoes and garlic in linguini.
Smoked salmon, scallions, tomatoes, mushrooms and capers tossed with linguini in a light creamy sauce.
Tenderloin of beef, topped with garlic herb butter.
New-Zealand rack of lamb. Served with honey rosemary shallot reduction.
Tenderloin of beef topped with escargots in a garlic herb.
Served with garlic herb butter.
Veal scaloppini sautéed in a light spinach Cognac cream sauce.
Chicken breast topped with sautéed mushrooms, Brie cheese, and a port wine demi-glace.
Chicken breast sautéed with olive oil, garlic Harissa sauce.
Sautéed chicken breast in a light sherry, lemon caper sauce.
On the bone.
Large shrimp, sea scallops, crabmeat and fresh fish laced in a lobster Champagne sauce.
Traditional Style with scallops, shrimp, mussels, calamari, fresh fish, mushrooms in a garlic saffron broth.
Traditional style with scallops, shrimp, calamari, fresh fish and mushrooms in a garlic saffron broth.
Pan seared scallops in a sundried tomato creamy curry sauce.
Pan seared salmon with scallions and mushrooms in an oriental sauce.
Saffron rice tossed with vegetables, seafood, chicken and chorizo.
Jumbo shrimp saluted in a garlic lemon herb butter served over mushroom & tomato roasted shallot.
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.