4 blue point (long island, NY) oysters baked with our special creamed spinach and a Parmesan cheese crust served with hollandaise sauce.

Burgundy snails sauteed with fresh garlic and white wine then baked with a garlic and bleu cheese bread crumb crust.

A delicious combination of chicken breast, julienned Asian slawand cream cheese rolled in a spring roll wrapper then flash fried golden brown, served with a side of our sweet Thai chili sauce.

Locally grown brussel sprouts roasted with our maple balsamic glaze and Italian pancetta bacon.

Tender rings of calamari lightly breaded and flash fried cripsy golden brown served with chilled cocktail sauce.

Eight wings lightly breaded then flash fried crispy golden brown.

Five jumbo gulf shrimp sautéed with fresh garlic, then baked in our garlic bread crumb crust.

Traditional baked Greek cheese flamed tableside.

The classic appetizer, five jumbo shrimp served chilled with homemade cocktail sauce.

Hearty onion soup baked with swiss and mozzarella cheese.

A delicious blend of chopped mixed baby greens, tomatoes, avocados, corn, bacon, granny smith apples and crumbled bleu cheese all tossed in our balsamic vinaigrette.

5 jumbo shrimp lightly grilled and served atop a bed of our chopped salad.

Certified black Angus filet mignon medallions char-broiled and served over California baby greens with diced cucumbers, red onions, tomatoesand peppercinis all tossed in our balsamic vinaigrette topped with crumbled bleu cheese.

Gulf of Mexico shrimp lightly grilled and served over a bed of baby spinach with sliced strawberries, candied walnuts, crumbled feta cheese and our raspberry vinaigrette.

Delicious in-house braised pot roast piled high on a brioche bun smothered with grilled onions and mozzarella cheese, served with a side of bordelaise sauce and French fries.

3 premium 2 Ounces filet mignon medallions char-broiled with a creamy bleu cheese crust, served on our special mini gourmet pretzel slider buns with sliced tomatoes and French fries.

A secret recipe passed down many generations from the Greek island of kefalonia" tender medallions of pork tenderloin skewered and marinated for 48 hours to achieve perfect flavors then flame grilled to perfection served over a bed of rice pilaf with grilled grecian pita bed and chilled Greek cucumber yogurt sauce.

A secret recipe passed down many generations from the Greek island of kefalonia" rack of lamb char-broiled to perfection served over terry's special grecian herb sauce with grilled asparagus spears.

A secret recipe passed down many generations from the Greek island of kefalonia" tender breast of chicken skewered with fresh vegetables and marinated for hours in terry's special grecian marinade then grilled to perfection, splashed with our Greek herb sauce and served over rice pilaf and topped with crumbled feta cheese.

Under 600 calories. Atlantic salmon fillet grilled to perfection with a splash of our special brown sugar infused teriyaki glaze served with sauteed baby spinach.

Under 600 calories. Tilapia fillet lightly dusted with our special blackening spice mix, then delicately sauteed, topped with a dab of chefs delicious sun-dried tomato infused butter served with sauteed baby spinach.

Under 600 calories. Three premium black Angus 2 oz. filet mignon medallions lightly seasoned and char-grilled to perfection served with grilled asparagus spears.

Under 600 calories. Breast of chicken grilled to perfection and splashed with our Greek herb vinaigrette served with sautéed spinach.

The most tender of all steak served with grilled asparagus spears.

12 oz. filet mignon cut on the bone for extra flavor and tenderness.

"The ki's cut" 18 oz. steak cut right off the rib roast on the bone, full of huge amounts of flavor pan seared in a cast iron skillet served with grilled asparagus spears.

14 oz. classic steak lovers steak, full of flavor and served with grilled asparagus spears.

Breast of chicken sautéed in white wine, with fresh garlic, herbs, lemon, and capers served with angel hair pasta and a broccoli carrot medley.

Three premium 2 oz. filet mignon medallions, each individually prepared one with a creamy bleu cheese crust, one with horseradish crusted and one Parmesan crusted.

Premium 16 oz. center cut berkshire farms chop seared on the grill then slowly finished in the oven served over our delicious warm whiskey braised apples with a broccoli carrot medley.

Half a duck, slow roasted until perfectly crispy golden brown, served with chefs grand marnier orange sauce, rice pilaf and a broccoli carrot medley.

Slowly roasted with our special dry-rub until tender and full of flavor, then glazed over with our homemade Barbeque sauce, served with a baked potato and broccoli carrot medley.

5 oz. halibut fillet crusted with crushed macadamia nuts and delicately sautéed to perfection served over our light chardonnay creme sauce paired with a 4 oz. filet mignon steak char-broiled and served over a cabernet wine sauce.

Premium black Angus boneless beef short rib braised in our red wine demi glaze with carrots and celery for 6 hours until perfectly tender, served with mashed potatoes.

Our signature dish Alaskan halibut filet crusted with crushed macadamia nuts then delicately sauteed to perfection served over our delicious light chardonnay cream sauce with asparagus spears.

12 oz. coldwater lobster tail broiled to perfection, served with drawn butter and grilled asparagus spears.

Atlantic salmon fillet glazed over with our special brown sugar infused teriyaki glaze, then slowly roasted on a cedar wood plank for bold flavors, served with a broccoli carrot medley.

Canadian walleye pike fillet delicately sautéed in our classic lemon butter sauce, topped with toasted almonds and served with sautéed spinach.

A ki's classic dish 8 plump frog legs lightly floured and delicately sauteed to perfection, served with fresh drawn butter and a broccoli carrot medley.

8 jumbo gulf shrimp lightly breaded and flash fried crispy golden brown served with homemade cocktail sauce and a broccoli carrot medley.

Tilapia fillet roasted to perfection with a Parmesan artichoke crust, served over our champagne Dijon creme sauce with a broccoli carrot medley.

8 jumbo gulf shrimp deglazed with sherry wine and fresh garlic, then baked with our garlic bread crumb crust served with a broccoli carrot medley.