Fried calamari, shrimp breaded, crab stuffed mushrooms, served with chipotle aioli and marinara sauce.

Minced garlic, chopped parsley, fresh lemon juice, diced shallots and salted butter.

Served with chipotle aioli lemon sauce.

Wild mushroom caps filled with crab meat, dressed with tequila lime beurre blanc sauce.

Rested on a corn relish, tequila lime beurre blanc sauce, cucumber wrapped organic spring mix salad.

Fish stock, lemon juice, diced tomatoes, butter and white wine.

Gulf prawns, clamato and V8 juice, diced onions, tomatoes and cucumbers cilantro and avocado.

Lemon butter and sweet mango sauces.

White mushroom cups filled with artichokes, jalapeno peppers, cream cheese, diced red onions crushed red peppers and parmesan cheese.

Creme cheese, diced onions and bell peppers in a pink shell.

Zucchini cups stuffed with mozzarella cheese, roasted corn, marinara sauce.

Melange of organic spring mix, english cucumbers, cherry tomatoes and shredded carrots. Pepperoncini pepper, choice of dressing.

Fresh romaine hearts chopped, tossed with our famous caesar salad dressing, herb garlic croutons and parmesan cheese.

Ceberg wedge, served with homemade bacon bits, dressed with blue cheese dressing.

Fresh mozzarella, fresh basil and tomato, drizzled with balsamic vinaigrette.

Applewood smoked bacon, diced onions, sugar cane brown sugar, touch of red vinegar, flambeed with Pernod.

Sea scallops, blue mussels, Gulf of Mexico shrimp, Atlantic fish, sauteed with white wine, fresh basil, tomato garlic cream sauce and tossed with fettuccine.

Maine lobster tail, jumbo prawns, white wine, fresh asparagus and dust of cayenne pepper, tossed with risotto.

Gulf prawns, sea scallops, green lip mussels, and calamari, fish stock, tossed with linguine pasta.

Prawns sauteed on butter, freshly squeezed lemon juice and dry white wine, mixed with diced vine ripe tomatoes, shallots, minced garlic and capers, tossed with fettuccine.

Sauteed sea scallops and lobster tail with broccoli and mushrooms, served with tortellini pasta tossed with pesto cream sauce.

9oz. filet served wit herb lemon butter sauce.

Alaskan salmon, glazed with honey, cream horseradish, and dijon mustard, served over wild rice and fresh vegetables.

Tomatoes, basil, capers, green and black olives and artichokes drizzled with lemon butter sauce.

14oz. Certified angus ribeye steak paired with prawns skewered, accompanied with bacon wrapped asparagus.

Tender chicken breast, stuffed with lump crab, served with marsala wine reduction.

Chicken breast, salted butter, dry white wine, lemon juice, italian capers, diced tomatoes and chopped parsley, minced garlic.

Breast of red bird chicken, sautéed with Lombardi marsala sauce.

14oz. tender pork chop, served with marinated mango chutney sauce. Flambéed with french brandy.

3 lamb chops, served with balsamic vinegar rosemary garlic sauce.

Pan-seared, cream marsala wine sauce.

Tender veal cutlet, salted butter, minced garlic and shallots, ,dry white wine, lemon juice, italian capers and diced tomatoes and basil.

Sautéed, served with garlic butter and onions.

Tenderloin of beef, slowly braised, tossed with burgundy demiglaze, served with mashed potatoes and fresh garden vegetables.

Center cut tenderloin, cabernet reduction mushroom demiglaze.

Tender center cut, goddess diane sauce.

Cooked to perfection, served with French brandy demiglaze peppercorn medley.

Center cut choice tenderloin, pan seared, marinated mango chutney, cracked black pepper, flambeed with french brandy.

U-10 Patagonian scallops, served with roasted raspberry chipotle sauce.

Seafood stew. 10 oz. lobster tail, u13 prawns, green lip mussels, served with tomato seafood broth and tossed with linguine.

8oz Tender Center Cut, Goddess Diane Sauce.

Almond crusted, pan-seared, drizzled with raspberry chipotle sauce.

Diced red bird chicken breast, broccoli and mushrooms, linguine pasta and tossed with cream pesto sauce.

Puff pastry shell, diced tenderloin of beef, green peas, carrots, celery onions and corn and cheese cream sauce.

Fried calamari, shrimp breaded, crab stuffed mushrooms, served with chipotle aioli and marinara sauce.

Minced garlic, chopped parsley, fresh lemon juice, diced shallots and salted butter

Served with chipotle aioli lemon sauce.

Wild mushroom caps filled with crab meat, dressed with tequila lime beurre blanc sauce.

Fish stock, lemon juice, diced tomatoes, butter and white wine.

Gulf prawns, clamato and V8 juice, diced onions, tomatoes, cucumbers, cilantro and avocado.

Served with green and red horseradish sauce.

Melange of organic spring mix, English cucumbers, cherry tomatoes, shredded carrots, pepperoncini pepper and choice of dressing.

Fresh romaine hearts chopped, tossed with our famous Caesar salad dressing, herb garlic croutons and Parmesan cheese.

Iceberg wedge, served with homemade bacon bits and dressed with blue cheese dressing.

Fresh mozzarella, fresh basil and tomato drizzled with balsamic vinaigrette.

Applewood smoked bacon, diced onions, sugar cane brown sugar, touch of red vinegar, flambeed with pernod.

U-10 patagonian scallops, served with roasted raspberry chipotle sauce.

Sea scallops, blue mussels, gulf of Mexico shrimp, Atlantic fish, sauteed with white wine, fresh basil, tomato garlic cream sauce and tossed with fettuccine.

Maine lobster tail, jumbo prawns, white wine, fresh asparagus and dust of cayenne pepper and tossed with risotto.

Prawns sauteed on butter, freshly squeezed lemon juice and dry white wine, mixed with diced vine ripe tomatoes, shallots, minced garlic and capers and tossed with fettuccine.

Calamari, green lip mussels, gulf prawns and U-10 scallops, served with white wine lemon butter broth and linguine pasta.

Sauteed U10 scallops and lobster tail with broccoli and mushrooms, served with tortellini pasta tossed with pesto cream sauce.

Red bird chicken breast, stuffed with lump crab and draped with Marsala wine reduction.

Filets of wild caught white trout, grilled with lemon wedges.

Almond crusted, pan seared and drizzled with raspberry chipotle sauce.

Grilled filet, marinated in garlic, Dijon mustard and herbs, served over a wild rice bowl.

Tomatoes, basil, capers, green and black olives and artichokes drizzled with lemon butter sauce.

12 oz. certified Angus ribeye steak paired with prawns skewered, accompanied with bacon wrapped asparagus.

Chicken breast, salted butter, dry white wine, lemon juice, Italian capers, diced tomatoes, chopped parsley and minced garlic.

14 oz. tender pork chop, served with marinated mango chutney sauce and flambeed with French brandy.

Bone in lamb, rosemary seasoned, melange of vegetables and chef’s daily potatoes.

Pan seared and cream Marsala wine sauce.

Sauteed, served with garlic butter and onions.

Choice cut tenderloin, Cabernet reduction mushroom demiglaze.

Tender center cut choice, goddess Diane sauce.

Cooked to perfection, served with fresh garden vegetables.

Certified Angus beef, cooked to perfection, perfectly seasoned.

Center cut choice tenderloin, pan seared, marinated mango chutney, cracked black pepper, flambeed with French brandy.

Cream vanilla sauce.

Grilled filet, rested on a bed of organic spring mix, candied almonds, dried cranberries and raspberry vinaigrette. Gluten free.

Coconut crusted shrimp, over spring mix, mandarin oranges, caramelized almonds, dried cranberries and pineapple-honey mustard dressing.

Grilled prawns over spinach, fresh berries, mandarin oranges and caramelized pecans, served with raspberry vinaigrette dressing.

Grilled prawns, wedge lettuce, sauteed vegetables, cherry tomatoes, feta cheese, served with avocado ranch.

Scallops, prawns, and beef tenderloin skewered. Served with sweet Chile mango sauce, over a bed of Peruvian organic quinoa, tossed with dried cranberries and caramelized almonds. Gluten free.

Coconut crusted lobster tail, over organic spring mix, mandarin oranges, caramelized almonds and fresh berries and pineapple honey mustard.

Caramelized red bird chicken breast, rested over spring mix, mandarin oranges, dried cranberries, blue cheese crumbles, served with pomegranate-balsamic glaze dressing.

Grilled breast, romaine lettuce, roasted bell peppers, black beans, avocado, tomatoes, roasted corn and avocado ranch dressing, served in an organic spinach tortilla shell.

Crab cake, 3 crab stuffed mushrooms, 4 golden fried shrimp, served alongside our cucumber wrapped spring mix salad tossed with honey citrus dressing.

Jumbo burger, topped with bacon, cheddar cheese and french fries.

Pan-seared tilapia, corn tortillas, lettuce, avocado, tomatoes and shredded cheese. Salsa on the side.

2 fillets of Idaho white trout, sauteed spinach, diced black and green olives, capers, tomatoes, drizzled with glaza balsamica. Gluten free.

Picatta, lemon, butter, basil and tomato sauce.

Cribari Marsala wine sauce.

Rested on a corn relish, tequila lime beurre blanc sauce, cucumber wrapped organic spring mix salad.

Chicken breast, shallots, garlic, artichokes, mushrooms, basil and marinara cream sauce, tossed with fettuccine.

Julienne vegetables, steak grilled, black beans, avocado and cheddar cheese. Flour tortilla.

Yellow squash, bell peppers, pineapple and chopped bacon. Choice of chicken or tilapia.

12 oz. certified Angus New York steak, grilled, 2 fried eggs cooked any style, served with home fries potatoes.

Fresh organic melange of berries, apples, grapes, served with non-fat yogurt.

Organic spinach, tomatoes, cucumber, avocado and cheddar cheese and wrapped in organic spinach tortilla.

Yellow squash grilled, steamed broccoli, cherry tomatoes, and green asparagus over a bed of organic wild rice.

Melange of vegetables, grilled, pickle, onions and tomato, served with french fries.