Pureed aromatic vegetables with lump crab meat in a delicately seasoned cream reduction.
A traditional classic topped with Gruyere cheese.
Plump colossal ocean shrimp lightly breaded and rolled in freshly ground coconut, then lightly fried. Served with an orange ginger sauce.
Jumbo garlic shrimp with citrus and ciabatta croutons.
3 jumbo lump crab cakes served with lemon beurre blanc.
Tender calamari lightly dusted with semolina flour and fried with fresh sliced fennel and red onion, served with our zesty remoulade sauce.
A steakhouse classic served with our spicy cocktail sauce or zesty remoulade sauce.
Lightly crusted giant sea scallops wrapped in crispy apple smoked bacon with fresh mango salsa and a hint of chipotle honey sauce.
6 large escargots sauteed in a herbed garlic butter, topped with Asiago cheese.
6 large chunks of lobster tail sauteed in a herbed garlic butter topped with Asiago cheese.
Spiced rubbed seared tuna, wakame and black seaweed salad with white balsamic, mango, cucumber and soy caviar.
Asian fused tuna tartare on avocado salad with cucumber wasabi and crispy fried noodles.
Jumbo shrimp pan seared New Orleans style in lemon, worcestershire, butter, Cajun seasoningsand spices.
Plump colossal ocean shrimp lightly breaded and rolled in freshly ground coconut, then lightly fried. Served with an orange ginger sauce.
A generous mix of romaine, spring greens, red pepper, tomatoes, granny smith apples, red onions, toasted almonds and dried cranberries. Served with our unique big bleu dressing.
Shaved romaine, cucumbers, heirloom tomatoes, Kalamata olives and sliced feta tossed with a Mediterranean dressing.
Crisp romaine tossed with garlic croutons, our rich Caesar dressing and Reggiano Parmesan. Topped with shaved Parmesan cheese. Anchovies are available.
Chopped iceberg and romaine tossed with red onion, egg, bacon, diced tomatoes, bleu cheese crumbles, hearts of palm and artichokes in our special chop house creamy vinaigrette.
Full wedge of chilled iceberg lettuce topped with fresh diced tomatoes and bacon crumbles. Comes with choice of dressing.
A sliced beefsteak tomato topped with fresh mozzarella on a bed of mixed greens and herb vinaigrette.
Fresh grouper lightly bronzed, served with fresh mango salsa and topped with jumbo lump crab meat sauteed in cilantro-lime butter.
North Atlantic salmon served with a dill beurre blanc.
Two 8 oz. tails, broiled, grilled or the house favorite "lightly breaded and fried".
Grilled jumbo shrimp, scallops, 1/2 lobster tail and fresh catch. Served with our lemon buerre blanc.
Pan seared sea scallops in a creamy Asiago basil sauce, served with fettuccine.
Fettucini tossed with sauteed tender lobster, served in a lobster cream sauce.
An airline cut chicken breast pan seared, served over sauteed spinach and crimini mushrooms with Asiago cheese.
10 oz. fresh ground U.S.D.A. prime beef with caramelized onions, apple smoked bacon and choice of cheese. Served with french fries. Add bacon jam and sauteed mushrooms for an additional charge.
Grilled filet mignon tips served over fingerling potatoes with a side of our brandy peppercorn sauce.
Marinated and grilled on sauteed spinach topped with fresh tomato basil Parmesan.
Lumped crab, asparagus, hollandaise sauce.
Mashed and whipped Idaho potatoes.
Pan roasted to a crispy finish in duck fat with caramelized onions.
Sliced potatoes, creamy cheddar cheese and a hint of jalapenos.
Baked, blended with boursin cheese and scallions topped with cheddar cheese and bacon crumbles then baked again.
Crispy pan fried with rosemary and garlic butter.
Serpentini pasta and lobster chunks in a 3 cheese sauce, finished with a Parmesan panko bread crumb topping.
Sauteed with garlic and topped with Parmesan cheese.
Fresh crimini and shitake mushrooms.
Grilled or steamed.
Homemade sweet potato steak fries topped with feta cheese and served with spicy berry gastrique.