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with pico do gallo
with chive cream fresh
with white truffle butter
with blue cheese dip
with apple compote
(non seafood)
add caviar
(steamed, cajan bbq, stuffed) buffer only
with cilantro bearnaise
with giant stuffed key west shrimp and poached garlic burre blanc
with congac sabayon
with dungeness crab and spinach stuffing with sauce choron
with avacado crab cream
with guava honey glazev
with chive creamcheese and almond crust
with cajan bbq sauce
with poached garlic beurre rouge
with green curried shrimp
with candied shallots and brandied demi glaze
with brown butter sauce
with asian black been sauce (in season)
with wilted spinach and white truffle burre blanc
with horseradish crust
with ginger mustard glaze
(with couscous)
served with braised red cabbage and spatzle
with leeks, parsnips and baby carrots
with grilled mahimahi, broccoli rabe and poached garlic sauce
with red current green pepper corn sauce and garlic spinach
stuffed with oyster corn bread dressing and ruby red grapefruit glaze
with chicken
with szechuan noodles
with sourkruat
with walnuts
with balsamic vinaigrette, parmasian cheese and crutons
tomato and choice of dressing
with white truffle oil
with roasted red peppers
with key lime vinaigrette
with applewood smoked bacon
roasted walnuts, pears and maytag blue cheese
with balsamic vinegar and red onions
with almonds
with fresh basil
with black bean sauce
with garlic and olive oil
(wedding cakes, anniversary cakes, birthday cakes with themes, graduation cakes, christening cakes, etc)
with frangelico whipped cream
with cholate mouse
with cream cheese icing
with vanilla whipped cream
filled with dulce du leche