four medallions with grand marnier orange sauce

garlic grilled ciabatta bread topped with fresh mozzarella, balsamic tomato relish, and basil oil

with chili horseradish sauce

drizzled with dijon vinaigrette and accompanied by soy, ginger, wasabi, and seaweed salad

with brown sugared pecans, honey, apples, dried cranberries, and garlic toast points

sesame crusted and thai chili glazed over baby greens and wonton chips

3 mini cakes with red cabbage slaw, honey pecan remoulade, and crispy wonton strips

baked lumps of crab in a creamy cheese blend served with pita points

chilled or steamed: on the half shell; rockefeller: baked with parmesan, bacon, and breadcrumbs

with a hint of cayenne and sherry

homemade soup changing daily

mixed greens, tomatoes, cucumbers, onion, cheddar, croutons, roasted almonds and peppers

romaine lettuce, caesar dressing, croutons, and parmesan cheese

baby greens topped with dried cranberries, granny smith apples, chevre, roasted walnuts, dijon vinaigrette, tomato, shaved red onion, and crispy wonton strips

parmesan peppercorn dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, balsamic drizzle, and crispy onion straws

with bleu cheese dressing, crumbled bacon, shaved red onion and diced tomatoes

baby spinach leaves topped with egg, dried cranberries, roasted almonds, onions, gorgonzola cheese, and hot bacon dressing

fresh mozzarella slices layered between tomato slices and baby greens drizzled with balsamic vinaigrette

6 oz center cut tenderloin

10 oz center cut tenderloin

14 oz boneless strip steak

always juicy and flavorful 12oz cut

18 oz bone in ribeye

stuffed with herbed goat cheese and topped with black pepper demi glace

6 oz filet mignon with our 8oz lobster tail

18 oz center cut tenderloin presented tableside with cabernet demi glace. served with two side items

20 oz combination of tender filet mignon and flavorful ny strip

rack: a 4 bone half rack presented over mint demi glace; chops: 3 double cut chops simply grilled and glazed with garlic butter

steamed crabmeat, asparagus, and béarnaise

blackening spices with grand marnier orange sauce

blend of sautéed onions and cabernet mushrooms

seared with cracked peppercorns and topped with a brandy cream sauce

savory emulsion of egg, butter, lemon, and tarragon

8 ounce tail roasted with garlic butter and paprika

10oz cut seasoned with a blend of pepper and spices

8 oz grilled and presented over jasmine rice and sautéed spinach with wasabi aioli and thai chili sauce

8 oz filet topped with shrimp in a garlic butter sauce

with spinach, tomatoes, and parmesan in a lobster broth over cavatappi pasta

twin 5 oz cakes pan fried and served with baby greens, honey pecan remoulade, basil oil, and crispy wonton strips

8 ounce garlic roasted lobster tail served with drawn butter

sesame ginger glazed 8 ounce steak grilled and served with pickled cucumbers and seaweed salad

grilled 12 oz breast topped with a savory sauce of prosciutto, mushrooms, onions, and marsala

grilled chicken breast over toasted ciabatta with melted fresh mozzarella and tomato basil relish

topped with sautéed shrimp and andouille sausage in a spicy tomato cream sauce over cajun rice

cajun grilled and served over fettuccine alfredo with scallions, diced tomatoes and parmesan

with béarnaise

served with a homemade cappuccino pecan ice cream truffle

on a graham cracker crust with mango and raspberry sauces

sweet croissant topped with vanilla ice cream, sliced bananas, warm banana caramel sauce, and whipped cream

our famous recipe of creamy smooth custard with a crispy sugar glazed top and belgian white chocolate shavings

topped with choice of cherry, blueberry or strawberry topping

with vanilla ice cream and butterscotch sauce