Buttermilk soaked fried green tomatoes, candied bacon and Cajun remoulade, served with a green onion relish.

Served with crispy flat bread crackers.

Served with toasted almonds and raspberry sauce.

Sushi grade tuna and seaweed salad on crispy wontons topped with wasabi peas, pickled ginger, scallions, unagi sauce, and wasabi cream drizzle; choice of raw or sesame seared tuna.

Flash-fried calamari, pepperoncini pieces, and zucchini strips, served with housemade marinara and Texas pete aioli.

Pork and vegetable filled wontons with ginger-soy chicken broth, mushrooms, cabbage and scallions.

Flash-fried shrimp tossed in sweet Thai chili aioli.

Sesame-crusted ahi tuna, lightly seared, served with seaweed salad, wasabi and soy sauce.

Served with spicy horseradish cocktail sauce.

Fresh spinach, artichokes, cream cheese, Parmesan cheese, white wine, caramelized onions, and garlic and served with fresh cooked flatbreads.

Premium jumbo lump crab meat, panko bread crumbs, mayonnaise, onions, peppers, and bay seasoning, topped with sweet corn relish and a side of remoulade.

Served with cucumber dill sauce, cream cheese, red onion capers and crostinis.

Classically prepared with 3-cheese gratin.

Grilled chicken, bacon, tomato, egg, avocado and crumbled bleu cheese on crisp romaine.

Crisp romaine, Parmesan, Caesar dressing and croutons.

Mixed greens, grape tomatoes, English cucumber, shaved red onions and julienne carrots.

Fresh cut wedge topped with chopped bacon, crumbled bleu cheese, diced tomatoes, shaved red onion and finished with bleu cheese dressing.

Grilled chicken, bacon, tomato, egg, avocado and crumbled bleu cheese on crisp romaine.

Spicy ranch tossed mesculin salad, avocado, tomato, cheddar, corn and bean salsa and tortilla strips.

Fresh spinach, arugula, candied pecans, crumbled feta cheese, shaved red onion, and julienne carrots and finished with housemade signature dressing.

Served with sweet potato casserole, wilted baby kale and caramelized orange-cherry sauce.

Large gulf shrimp, flame-grilled, topped with a housemade pineapple salsa, and finished, with mango mojo vinaigrette, served with rice and grilled asparagus.

Served with paella style risotto and sofrito sauce.

Rare seared sesame tuna on chilled noodles and vegetable salad tossed with sesame ginger dressing, crisp wontons and wasabi cream drizzle.

Fresh cod loin, dipped in housemade beer batter and flash-fried, served with French fries, coleslaw, tarter or cocktail sauce.

Blackened chicken breast, fresh spinach, minced garlic, diced tomato, chopped bacon, cream, and Parmesan cheese and tossed with fettuccine.

Sauteed veal and fresh spinach in garlic butter with melted provolone cheese on fettuccine in marinara.

Large gulf shrimp, andouille sausage, white wine, sauteed bell peppers and onions, served over housemade cheese grits with Cajun cream.

Served with mashed potatoes, grilled asparagus and drawn butter.

Fresh Atlantic salmon filet, flame grilled with triple citrus glaze, capers, and red onion, on wild rice and asparagus.

Springer mountain chicken breast, fresh mozzarella, Roma tomato, balsamic reduction and pesto served over risotto.

Meat sauce and spaghetti: slowly simmered San Marzano tomatoes, beef, fresh herbs, spices and shredded Pecorino Romano cheese.

New bedford scallops, roasted grape tomatoes, scallions, and sweet corn with creamy risotto and citrus garlic butter.

Roasted garlic marinated, flame grilled and plated with Marsala mushroom sauce.

Beef short ribs braised in demi glace, cabernet wine, fresh thyme, and roasted garlic.

Topped with bleu cheese gratin, crumbled bacon and bordelaise.

Imported baby back ribs, house smoked, topped with barbecue sauce and served with French fries and coleslaw.

Pan-seared Atlantic mahi, topped with housemade remoulade, finished with lettuce and tomato, served on a toasted Kaiser.

Stout beer-braised corned beef brisket. Rendered red cabbage, swiss cheese, and 1000 Island, served on toasted rye bread.

Shaved prime rib with mild banana peppers, onions, sweet red peppers and pepper jack cheese.

Served with tzatziki sauce, shredded lettuce and tomato.

Flame-grilled sirloin burger topped with cheddar cheese, smoked bacon, lettuce, and tomato, served on a toasted Kaiser.

Grilled chicken, dried cranberries, almonds, honey, mayo, onions, and celery, topped with lettuce, and tomatoes, served on a croissant.

Flame-grilled 8 oz. sirloin burger topped with crispy onions, smoked Gouda and BBQ sauce, lettuce, tomato on a toasted pretzel roll.

Grilled summer vegetables, fresh spinach, balsamic dressing, and crispy onions.

Crispy chicken breast on a toasted Kaiser roll with coleslaw, swiss cheese, seasoned mayonnaise, lettuce and tomato served with pickle chips.

Pastrami, turkey and swiss on toasted wheat berry bread with lettuce, tomato, bacon, and a side of Dijon mayonnaise.

Open faced tuna egg salad on an English muffin with tomato and melted cheddar cheese.

Grouper filet with cheddar, key lime tartar sauce, lettuce, and tomato.

Fresh cod loin, dipped in housemade beer batter, and flash fried, served with French fries, coleslaw, key lime tarter or cocktail sauce.

Large gulf shrimp, andouille sausage, white wine, sautéed bell peppers and onions, served over housemade cheese grits topped with Cajun cream.

Blackened chicken breast, fresh spinach, minced garlic, diced tomato, chopped bacon, cream, and Parmesan cheese, tossed with fettuccine.

Perfectly seasoned and cooked to specified temperature, served with chef selected vegetable and choice of one side.

Served with cup of soup or house and Caesar salad.

Blackened chicken breast, fresh spinach, minced garlic, diced tomato, chopped bacon, cream, Parmesan cheese, tossed with fettuccine.

Meat sauce and spaghetti: slowly simmered San Marzano tomatoes, beef, fresh herbs, spices and shredded Pecorino Romano cheese.