Lightly breaded and fried. Served on a bed of tomato ragu and finished with a balsamic drizzle.

A ragu of artichoke hearts, roasted red bell peppers, plum tomatoes in olive oil, balsamic reduction, and fresh basil, served with Parmesan toast points.

Large shrimp served cold with our spicy cocktail sauce.

Mushrooms stuffed with our own mermaid's crab mix, battered then fried and served with ranch.

Served with hot tortilla chips.

House blistered, tossed in Asian glaze, served with a cilantro creme fraiche.

Served with your choice of dressing.

Grilled Norwegian salmon served on a wilted spinach salad with our warm bacon vinaigrette.

Fresh mixed greens topped with feta cheese, capers, olives, cold shrimp, grilled chicken, and our signature Tuscan vinaigrette.

Marinated and grilled chicken with candied pecans, cran-raisins, mixed greens, and a raspberry vinaigrette.

Mixed greens with Roma tomatoes, grated cheddar and jack cheese, applewood-smoked bacon with ranch.

With spinach, applewood smoked bacon and blackened chicken.

Served with creamed spinach.

Served with grilled black forest ham.

Served with mini crab cakes.

Blackened or fried tilapia served in a flour tortilla with Asian slaw, grated white queso, and mango salsa.

Voted "best in town" is our version of the classic melt with sauteed onions and spicy cheese on Jewish rye.

Marinated and grilled chicken breast with melted cheddar and jack cheese, applewood-smoked bacon and honey mustard.

Tomato basil wrap with roasted red and yellow peppers, Asiago, lettuce and pesto vinaigrette.

Chef todd's favorite. Ribeye smothered with sauteed onions, mushrooms, a brandy sauce and melted swiss, served open faced on a hoagie bun.

Grilled chicken and shrimp, tomatoes, mushrooms, and bowtie pasta, tossed in a spicy alfredo sauce.

Spinach and cheese tortellini in an alfredo sauce with shaved prosciutto, artichoke hearts, and mushrooms.

Sauteed chicken medallions served on risotto with a mushroom marsala reduction.

Sauteed chicken, fresh vegetables and jerk spice tossed with bowtie pasta.

Crispy shrimp and fries served with a traditional cocktail sauce.

Parmesan crusted calamari served with our homemade marinara.

Hand-stuffed with spinach, caramelized onions, bacon, and feta, battered and fried, with ranch.

Sauteed shrimp glazed in garlic balsamic, served on wilted Napa cabbage.

A ragu of artichoke hearts, roasted red bell peppers, plum tomatoes in olive oil, balsamic reduction, and fresh basil served with Parmesan toast points.

Lightly breaded and fried. Served on a bed of tomato ragu and finished with a balsamic drizzle.

Pickled and fried, served with goat cheese florets and roasted red pepper vinaigrette.

House blistered, tossed in Asian glaze, served with a cilantro creme fresh.

Served with hot tortilla chips.

Spicy popcorn shrimp tossed in a honey sriracha sauce, served with Boston bibb lettuce leaves, bleu cheese crumbles and Asian slaw.

Large shrimp served cold with our spicy cocktail sauce.

Blistered peppers served over baby spinach, mixed greens with sliced red onion, cucumbers and a Greek feta dressing.

A large wedge of iceberg lettuce served with bleu cheese crumbles and bleu cheese dressing.

Popcorn shrimp tossed in a sriracha sauce, served on an iceberg wedge with bleu cheese dressing and apple smoked bacon.

Grilled Norwegian salmon served on a wilted spinach salad with our warm bacon vinaigrette.

Served with roasted red and yellow peppers, diced tomatoes, bleu cheese crumbles, tossed in a creole mustard vinaigrette, topped with tri-colored crispy tortilla strips.

Fresh mixed greens topped with feta cheese, capers, olives, cold shrimp, grilled chicken, and our signature Tuscan vinaigrette.

Parmesan crusted calamari served over mixed greens with tomatoes, grated Parmesan and caesar dressing.

Served with your choice of dressing. Dressing choices: ranch, bleu cheese, caesar, vinaigrette, honey mustard.

Mixed greens with Roma tomatoes, grated cheddar and jack cheese and applewood-smoked bacon with ranch.

Marinated and grilled chicken with candied pecans, cran-raisins, mixed greens, and a raspberry vinaigrette.

Tomato basil wrap with roasted red and yellow peppers, Asiago, lettuce and pesto vinaigrette.

Fried crawfish served on a toasted hoagie roll with a roasted red pepper sauce.

Grilled ahi tuna with sauteed onions and spicy cheese on Jewish rye.

Blackened chicken with pecan wood smoked shoulder bacon and sharp cheddar served on a toasted hoagie.

Blackened, grilled burger with melted bleu cheese and crispy fried onions.

Grilled burger with sauteed mushrooms, big eye swiss and applewood-smoked bacon.

Marinated and grilled chicken breast with melted cheddar and jack cheese, applewood-smoked bacon and honey mustard.

Blackened or fried tilapia served in a flour tortilla with Asian slaw, grated white queso, and mango salsa.

Chef todd's favorite! Ribeye smothered with sauteed onions, mushrooms, a brandy sauce and melted swiss, served open faced on a hoagie bun.

Voted "best in town" is our version of the classic melt with sauteed onions and spicy cheese on Jewish rye.

Grilled chicken with pesto cream, plum tomatoes, and melted mozzarella, served open-faced on a toasted hoagie.

Grilled chicken and shrimp, tomatoes, mushrooms, and bowtie pasta tossed in a spicy alfredo sauce.

Sauteed chicken medallions served on risotto with a mushroom marsala reduction.

Coconut crusted salmon with Asian vegetables, rice, and a soy-ginger sauce.

Crispy shrimp and fries served with a traditional cocktail sauce.

Chicken and shrimp sauteed in a pesto cream sauce with plum tomatoes and served over fettuccine.

Shrimp and scallops sauteed in olive oil with sun-dried tomatoes, black olives and basil served over fettuccine.

Served with a small house salad and French fries.

Spinach and cheese tortellini in an alfredo sauce with shaved prosciutto, artichoke hearts, and mushrooms.

Sauteed chicken, fresh vegetables and jerk spice tossed with bowtie pasta.

Grilled pork medallions with a soy-ginger sauce and braised vegetables served over rice.

House blistered, tossed in an Asian glaze, served with a cilantro creme fraiche.

Large shrimp served cold with our spicy cocktail sauce.

Tender lobster tail meat served crispy with a red pepper mayonnaise.

Mushrooms stuffed with our own mermaid's crab mix, battered then fried and served with ranch.

Served our way with red pepper mayonnaise.

Parmesan crusted calamari served with our homemade marinara.

Sauteed shrimp glazed in garlic balsamic, served on wilted Napa cabbage.

A ragu of artichoke hearts, roasted red bell peppers, plum tomatoes in olive oil, balsamic reduction, and fresh basil served with Parmesan toast points.

Crispy bleu cheese risotto balls stuffed with spicy andouille sausage.

Crispy fried shrimp tossed in chef todd's own buffalo sauce.

Sauteed shiitake mushrooms topped with a sunny-side egg and shaved Ricotta Salata.

Pickled and fried, served with goat cheese florets and roasted red pepper vinaigrette.

Served with hot tortilla chips.

Lightly breaded and fried. Served on a bed of tomato ragu and finished with a balsamic drizzle.

Spicy popcorn shrimp tossed in a honey sriracha honey sauce, served with Boston bibb lettuce leaves, bleu cheese crumbles and Asian slaw.

A sampling of shrimp cocktail, fried mozzarella, and a crispy Maryland style crab cake.

Grilled Norwegian salmon served on a wilted spinach salad with our warm bacon vinaigrette.

A large wedge of iceberg lettuce served with bleu cheese crumbles and bleu cheese dressing.

Fresh mixed greens topped with feta cheese, capers, olives, cold shrimp, grilled chicken, and our signature Tuscan vinaigrette.

Sauteed veal tenderloin medallions served with a flavorful lemon butter caper sauce, with a choice of either pasta or vegetables and potatoes.

Sauteed shrimp in olive oil with garlic and fresh basil tossed in angel hair pasta.

Mermaids alfredo sauce with applewood smoked bacon, caramelized onions tossed with angel hair pasta.

Served on angel hair pasta.

Our ribeye is grilled to your specifications, nicely marbled, garlic-rubbed and topped with a shiitake soy-ginger sauce.

Bowtie pasta tossed in a Dijon alfredo with tomatoes, mushrooms, and basil, topped with tender lobster fritters.

Blackened Mahi topped with a shrimp cream sauce and served over rice.

Sauteed medallions served with a port wine rosemary sauce and a wild mushroom risotto cake.

Grilled tuna layered with risotto and spinach, topped with a mushroom compote.

Spinach and cheese tortellini in an alfredo sauce with shaved prosciutto, artichoke hearts, and mushrooms.

Grilled salmon topped with pesto, olive oil, shallots, and plum tomatoes served over fettuccine.

6 oz. certified black Angus, pepper-crusted NY strip served with a peppercorn sauce and truffle steak fries.

Spinach and cheese tortellini tossed in a pesto cream sauce with plum tomatoes.

Grilled chicken breasts topped with a lemon butter sauce shrimp, artichoke hearts, capers, and sun-dried tomatoes.

Served with a spicy cocktail sauce and your choice of fries or rice.

Farm-raised duck breast, grilled, sliced and served on a crispy Stilton bleu cheese risotto cake, steamed spinach, and a port wine reduction.

Australian sea bass, pan sauteed, served on a crab fried rice topped with sriracha aioli.

Crawfish, shrimp, and scallops tossed in a spiced alfredo served over angel hair pasta.

Delicious crepes filled with vanilla ice cream then topped with bananas sauteed in butter, brown sugar, cinnamon, and dark rum.

A generous slice of decadent swiss chocolate cake with a buttercream filling and topped with a rich chocolate ganache.

Choose from the chef's daily creation of this classic dessert.

The perfect spiced moist cake, complimented with a light cream frosting.

A rich creamy treat of fresh cream and chocolate served on a graham cracker crust and topped with raspberry sauce.