handpicked blue crab, mango, bell pepper, onion and caribbean jerk topped with stone ground mustard remoulade

little neck clams steamed with andouille sausage, tomatoes, peppers and onions in a creole style broth

baby calamari dusted with semolina, lightly fried and served with tomato ragout

roasted shiitake mushrooms, essence of white truffle, and red pepper coulis

marinated portobello topped with spinach, tomato, fresh basil, pine nuts, goat cheese and balsamic syrup

four ginormous shrimp served with classic cocktail sauce

mixed greens, tomatoes, balsamic vinaigrette, gorgonzola cheese

iceberg lettuce, red onion, tomatoes, creamy gorgonzola dressing, finished with smoked bacon

mesclun greens tossed with citrus vinaigrette, pine nuts, goat cheese and sliced pears

mashed potatoes & vegetables

seared chicken breast with portobello and shiitake mushrooms, fire roasted red pepper, in a madeira reduction

with orangescented rice cake and mangopineapple relish

one pound oven roasted and presplit

served with cheddar cheese grits and cajun sweet potato rounds

shrimp tossed with penne and spinach in a whiskey cream sauce

8 oz center cut finished with caramelized shallot bordelaise

seasoned bonein strip steak topped with fresh herb butter

possible dinner for two 28 oz topped with roasted shiitake mushrooms