Chilled jumbo shrimp offered with cocktail sauce

Ahi tuna coated in black sesame seeds, char-grilled rare, served with pickled ginger, wasabi and soy sauce

Ahi tuna wrapped in nori, tempura coated, wok fried rare, served over a soy mustard sauce with a ginger tomato relish

Bites of fresh seafood in a soy ginger marinade, skewered, char-grilled and served with ancho chile mayonnaise

Lightly sautéed in our blend of Cajun spices

Served over our own toasted brioche, crème fraîche and tobiko caviar

Fresh oysters baked with spinach, Parmesan cheese and bread crumbs, topped with hollandaise sauce

Lightly deep fried, served with lemon and marinara sauce

Traditional style or Monterey Bay style

Fresh jumbo lump crab meat with Remoulade sauce

Limoncello style: steamed in limoncello, garlic, thyme, served with toasted focaccia; Hong Kong style: steamed with garlic, sake miso broth finished with scallions

Green and red leaf lettuce, shredded carrots, cherry tomatoes tossed with our Hawaiian passion fruit dressing, topped with crispy wontons

Mesculin greens, caramelized almonds and a raspberry vinaigrette

Romaine hearts char-grilled with sliced apples, red onion, sundried tomatoes, blue cheese and warm bacon vinaigrette

Crispy pancetta, smoked Gouda and a balsamic vinaigrette

Hearts of Romaine topped with fresh Maine lobster, laced with a traditional Caesar dressing

Boneless breast marinated in our imported Italian olive oil and fresh herbs, char-grilled with roasted red peppers

Boneless breast marinated in our own teriyaki sauce, then charbroiled

Lightly breaded chicken breast topped with tomato sauce, Parmesan and mozzarella

Our special cashew recipe with a tender chicken breast, stir fried with garden fresh vegetables in a delicate Asian sauce

The most tender prime cut "charbroiled to perfection"

Center cut from a perfectly aged strip loin

Stuffed with spinach and feta cheese, served with Marsala wine sauce and turned mushroom cap

Large shrimp fried golden, served with cocktail sauce

Gulf shrimp stuffed with our jumbo lump crab meat stuffing, laced with a Lobster Newburg sauce

Gulf shrimp sautéed with white wine, garlic, butter and parsley, served on a bed of angel hair pasta

Done in lemon butter and sprinkled with Parmesan cheese

Marinated in teriyaki sauce with peppers, onions and mushrooms, charbroiled to excellence

Tender whole Gulf shrimp stir fried with fresh snow peas, broccoli, bean sprouts, onions, peppers and mushrooms in a delicate Asian sauce

Sautéed in white wine with shallots, finished in an Alfredo sauce over spinach fettuccine

Moist pieces of salmon in a creamy Alfredo sauce with fettuccine pasta and Parmesan cheese

Lobster knuckle and claw meat dressed in lemon aioli, topped with Napa slaw on a toasted roll with sweet potato fries

Our traditional crab cake with melted cheddar, dressed greens and Dijon cilantro sauce served on a Kaiser roll with sweet potato fries

Spicy baby shrimp and cremini mushroom ravioli tossed in a garlic tomato Alfredo with a hint of smokiness

Asian style barbeque shrimp, marinated vegetables, crispy onion straws, and a blend of cheeses wrapped in a tomato tortilla with sweet potato fries

Grilled salmon with a mirin Asian glaze topped with summer succotash of peppers, corn and edamame, on a green tea infused risotto

Grilled chicken breast over mixed greens with strawberries, pineapple, Danish Bleu cheese, toasted almonds and finished with a light poppy seed dressing

One Crab Cake, Two Cajun Jumbo Shrimp and a skewer of Ichiban

Chilled Jumbo Shrimp with cocktail sauce

Ahi Tuna coated in black sesame seeds, chargrilled rare and served with pickled ginger, wasabi and soy sauce

Served with lemon and marinara sauce

Lightly seasoned with Cajun spices and seared in a white hot iron skillet

Fresh jumbo lump crab with Remoulade sauce

Bite size pieces of fresh swordfish, salmon and tuna, marinated then chargrilled rare served over an Ancho chili mayonnaise

Wrapped in bacon with a Port Wine sauce. Black Peppercorn and Green Onion Sauce: Coated with fresh cracked black pepper, chargrilled, topped with a green onion sauce. Au Poivre: Cognac Brandy, Dijon mustard cream sauce Stilton: Blue Cheese & Green Peppercorn cream sauce. Stuffed: with spinach, mushrooms and goat cheese with a Marsala wine sauce

Thai Peanut: Chargrilled, in a house satay marinade, with Thai peanut sauce. Oscar Style: Crabmeat, asparagus and Hollandaise sauce. Dijon Dill Sauce Caribbean Style: Jerk spices with pineapple, red peppers and green onion. Parmesan Style: Coated with Parmesan cheese, sautéed, then finished with a Parmesan cream sauce

Rodi Grille House: Marinated in our own Teriyaki sauce, chargrilled, and topped with a honey lime glaze. Basil Champagne: Chargrilled, topped with fresh basil and served over a champagne sauce. Strawberry Style: Chargrilled, finished with fresh peppered strawberries in a red wine sauce

Almondine: lightly sautéed, topped with toasted almonds. Meuniere: sautéed with lemon herb brown butter

Mango Pepper: Seared, served with a red pepper coulis and fresh mango puree. Monterey Style: Artichoke hearts, black olives, tomato, garlic, green onion and mushrooms sautéed in a Marsala wine sauce

Almondine: Lightly sautéed, topped with toasted almonds. Meuniere: Sautéed with a lemon herb brown butter

Macadamia Style: Sautéed on a bed of crushed Macadamia nuts. Mediterranean: Seared, finished with a tapenade and Tzatziki sauce. Cape Cod Style: Topped with mandarin oranges and cranberries in a Vodka Chambord, brown sugar sauce

Caribbean Style: Jerk spices with pineapple, red peppers and green onion. Korean Barbeque: Marinated in a Korean BBQ sauce and finished with fried onion straws. Parmesan Style: Coated with Parmesan cheese, sautéed, then finished with a Parmesan cream sauce

Fresh jumbo lump crab with remoulade sauce

Choice of cheese

Turkey, bacon and tomato served open faced, topped with homemade cheddar cheese sauce

Swiss cheese, tomato and bacon on toasted Italian bread

Lightly breaded, fried golden and served with Remoulade sauce

Maine Lobster served with Crisp Romaine in a traditional Caesar dressing with lemon toasted croutons

Charbroiled chicken breast served over fresh spinach with mushrooms, cucumbers, red onion and Provolone cheese, choice of dressing

Fresh spinach greens topped with chopped egg, red onion, bacon and choice of dressing

Grilled to temperature and served over fresh greens with cucumbers, red onion, mushrooms, fried potatoes and mozzarella cheese and choice of dressing

Served on Romaine and tossed with Caesar dressing

Finished with lemon butter and sprinkled with Parmesan cheese

Luncheon portion of a favorite steak

This sparkling wine offers elegant, rich aromas showing fresh white and yellow stone fruits with subtle hints of wild strawberry. On the palate, full flavors of peach and pear combine with a creamy caramel character, which lingers into a long satisfying finish

Exhibits fruit-driven aromas of ripe, juicy pineapple, peach and mango. This wine maintains a crisp, well-balanced style that is typical of a Washington state Riesling

Displays aromas of peach, passion fruit and pears, accented by floral blossoms and honeysuckle

Juicy guava and passion fruit on the nose, with green apple, pineapple and a touch of citrus zest on the palate

Bright with flavors of tropical fruit, touch of vanilla and lingering finish

Classic wine with a lovely hue of pale gold, this Chardonnay opens to a nose of golden apple, tropical fruit and toasted oak. A sip reveals flavor of pear, peach, vanilla, and pineapple

This rich, ripe Sonoma Coast Pinot Noir offers flavors of red and black cherries, roses and raspberries accentuated with herbal spices and subtle vanilla characters

This wine displays aromas of dark plum & dark cherry with hints of brown sugar, vanilla and spice, backed with a smoky finish

Classic Napa Valley Merlot with aromas of tart black cherry with hints of black tea, cinnamon vanilla spice, with supple tannins

Aromas of cassis, sweet herbs and pipe tobacco enhanced by profound flavors of briery red fruits displaying classic Napa Valley Cabernet Sauvignon structure finishing with soft tannins and a long enjoyable finish

Hints of black cherry, mocha, cedar and red licorice on the nose followed by classic Cabernet elements of blackberry. The silky texture is complimented by flavor notes of coffee, dark chocolate and plum which flow through the elegantly weighted palate, with lingering black cherry finish framed by soft integrated tannins

Stacked with two praline cookies & drizzled tableside, with chocolate Chambord ganache

Oreo Cookie Pieces baked in a creamy cheesecake with Oreo Cookie Crust and layered with Chocolate ganache, served with Raspberry coulis

Vanilla bean infused custard, topped with fresh raspberries

Warm chocolate soufflé cake topped with Chantilly cream & served with chocolate steam

Five layers of moist chocolate cake, layered with a dark chocolate truffle filling, served with whipped cream, chocolate, raspberry & vanilla sauces

Caramelized angel food cake with cream cheese icing served with seasonal berry compote, vanilla ice cream and sweet & salty almonds

Layers of dark chocolate mousse, white chocolate mousse and vanilla whipped cream with an Oreo cookie crust, served with chocolate sauce

A blend of seven liquors mixed with coffee, topped with whipped cream