Dinner Menu

Fresh Tortilla Chips With Chipolte grilled Chicken, Sun-dried tomatoes, spinach, and artichoke hearts. Topped with queso and parmesan cheese and finished with pico de gallo and jalapenos.

Fresh garlic hummus, assorted greek olives, and a feta pepper slaw. Served with fig vinaigrette, cucumbers, and pita chips.

Marinated tomatoes and kalamata olives in a balsamic vinaigrette. Served on basil pesto toast with fresh mozzarella.

Sliced rings of calamari flash fried and served with a spicy aioli.

Homemade gulf shrimp and crabmeat sauteed until golden brown. Served with a creamy coleslaw and spicy aioli sauce.

New Zealand half-shelled mussels simmered in a spicy lobster cream sauce. Served with fresh herb toast.

Suchi grade Saku style tuna thinly sliced and served with sweet soy, wasabi cream, and pickled ginger vinaigrette.

Mixed greens with fresh seasonal vegetables tossed in a house raspberry vinaigrette and bleu cheese crumbles.

Baby Spinach leaves with dried black cherries, candied walnuts, grape tomatoes, and bleu cheese crumbles tossed in warm bacon dressing.
Add your choice of Chicken, shrimp, Salmon or steak.

Made Fresh Daily! Ask your server. 

Harts of romaine tossed in our house made dressing, shaved parmesan and garlic croutons. 

Lobster, shrimp, and crab in a tomato based cream soup. Finished with a sherry cream garnish. 

Free range organic breaded chicken breast stuffed with a spinach, artichoke hearts, and goat cheese mixture. Served with a sun-dried tomato cream sauce and garlic mashed potatoes.

A 6-ounce center cut prime aged steak grilled to the desired temperature. Served on a bed of garlic mashed potatoes and grilled asparagus with a red wine reduction.

This loaf has sirloin, pork, and veal. Served with garlic mashed potatoes and a caramelized onion sage gravy.

Whole pork tenderloin with a Caribbean dry rub and grilled to a medium temperature. Served on a bed of sweet potato fries and a rum raisin dressing. 

House battered and fresh fried fish served with hand cut french fries. Accompanied with homemade coleslaw, tartar sauce, and malt vinegar  

Fresh salmon fillet grilled with sesame seeds and brown sugar. Served with a vegetable stir-fry and wasabi mashed potatoes. 

Sashimi grade tuna – sesame encrusted and served on a bed of stir-fried vegetables.  Recommended rare. Served with a wasabi paste, sweet soy, and pickled ginger vinaigrette. 

~ Chef’s Favorite ~

Shrimp, scallops, lobster, crab, chopped clams, calamari, and green mussels tossed in a roasted tomato broth over linguini pasta. 

Fresh Steamed vegetables tossed in a basil pesto cream sauce over linguini pasta.

Sauteed chicken served with a portabella & button mushroom marsala sauce. Then tossed in penne pasta and topped with shaved parmesan. 

Sauteed shrimp, scallops, lobster, and crab in a Frangelico cream sauce. Baked in a casserole with mozzarella and sharp cheddar. Served with a side of penne pasta.