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four medallions with grand marnier orange sauce.
garlic grilled ciabatta bread topped with fresh mozzarella, balsamic tomato relish, and basil oil.
with chili horseradish sauce.
3 mini cakes with red cabbage slaw, honey pecan remoulade, and crispy wonton strips.
thinly sliced and served with soy, seaweed salad, ginger, sesame seeds and dijon vinaigrette.
with brown sugared pecans, honey, apples, dried cranberries, and garlic toast points.
sesame crusted and thai chili glazed with baby greens and wonton chips.
baked lumps of crab in a creamy cheese blend with toasted pita points.
chilled or steamed, on the half shell.
baked with parmesan, bacon, and breadcrumbs.
with a hint of cayenne and sherry.
homemade soup changing daily.
mixed greens, tomatoes, cucumbers, onion, cheddar, croutons, roasted almonds and peppers.
romaine lettuce, caesar dressing, croutons, and parmesan cheese.
baby greens topped with dried cranberries, granny smith apples, chevre, roasted walnuts, dijon vinaigrette, tomato, shaved red onion, and crispy wonton strips.
parmesan peppercorn dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, and crispy onion straws.
baby spinach leaves topped with bacon, egg, dried cranberries, roasted almonds, onions, gorgonzola cheese, and hot bacon dressing.
mixed greens, tomato basil relish, green pepper, feta, cucumbers, pepperoncinis, and kalamata olives.
homemade chicken salad on griddled wheat bread with cheddar and tomatoes.
sliced sashimi tuna with hot chili sauce, jasmine rice, and seaweed salad in a flour tortilla.
triple decker on wheat with ham, turkey, bacon, cheddar, swiss, lettuce, tomato, and mayonnaise.
warm corned beef top round, sauerkraut, melted swiss cheese, and thousand island on toasted marble rye.
tender grilled flat iron steak, sliced and served on a toasted kaiser roll with dijon horseraddish sauce, sauteed onions, provolone, lettuce, and tomato.
grilled turkey with melted muenster, basil mayonnaise, lettuce, and tomato in a flour tortilla.
pan fried and served on a kaiser roll with lettuce, tomato, and honey pecan remoulade.
cheddar, applewood smoked bacon, and red onion.
sauteed mushrooms, bbq sauce, swiss cheese, and applewood bacon.
sesame ginger glaze, pickled cucumbers, red onion, and wasabi aioli.
cajun grilled and topped with bleu cheese and crispy fried onions.
prosciutto, swiss cheese, red onion, and pineapple salsa.
6 ounce tenderloin medallion grilled and brushed with garlic herb butter.
well marbled and juicy 8 ounce cut.
8oz lean and flavorful steak.
cajun grilled and served over fettuccine alfredo with scallions, diced tomatoes, and parmesan.
5 oz grilled with a blend of pepper and spices.
grilled 6 oz breast topped with a savory sauce of prosciutto, mushrooms, onions, and marsala.
fried and served over french fries with tartar sauce and cole slaw.
topped with sauteed shrimp and andouille sausage in a spicy tomato cream sauce over cajun rice.
drizzled with garlic butter.
with spinach, tomatoes, and parmesan in a lobster broth over cavatappi pasta.
served with a homemade cappuccino pecan ice cream truffle.
on a graham cracker crust with mango and raspberry sauces.
sweet croissant topped with vanilla ice cream, sliced bananas, warm banana caramel sauce, and whipped cream.
our famous recipe of creamy smooth custard with a crispy sugar glazed top and belgian white chocolate shavings.
topped with choice of cherry or blueberry topping.
with vanilla ice cream and butterscotch sauce.
four medallions with grand marnier orange sauce.
garlic grilled ciabatta bread topped with fresh mozzarella, balsamic tomato relish, and basil oil.
with chili horseradish sauce.
drizzled with dijon vinaigrette and accompanied by soy, ginger, wasabi, and seaweed salad.
with brown sugared pecans, honey, apples, dried cranberries, and garlic toast points.
sesame crusted and thai chili glazed over baby greens and wonton chips.
3 mini cakes with red cabbage slaw, honey pecan remoulade, and crispy wonton strips.
baked lumps of crab in a creamy cheese blend served with pita points.
chilled or steamed. on the half shell.
baked with parmesan, bacon, and breadcrumbs.
with a hint of cayenne and sherry.
homemade soup changing daily.
mixed greens, tomatoes, cucumbers, onion, cheddar, croutons, roasted almonds and peppers.
romaine lettuce, caesar dressing, croutons, and parmesan cheese, all entrees include your choice of house or caes ar salad. you may se lect one of the salads below wit h an entree for an additi onal $4.00. all salads can be ordere d a la carterte for $8.00.
baby greens topped with dried cranberries, granny smith apples, chevre, roasted walnuts, dijon vinaigrette, tomato, shaved red onion, and crispy wonton strips.
parmesan peppercorn dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, balsamic drizzle, and crispy onion straws.
with bleu cheese dressing, crumbled bacon, shaved red onion and diced tomatoes.
baby spinach leaves topped with egg, dried cranberries, roasted almonds, onions, gorgonzola cheese, and hot bacon dressing.
fresh mozzarella slices layered between tomato slices and baby greens drizzled with balsamic vinaigrette.
6 oz center cut tenderloin.
10 oz center cut tenderloin.
14 oz boneless strip steak.
always juicy and flavorful 12oz cut.
a4 bone half rack presented over mint demi glace., 3 double cut chops simply grilled and glazed with garlic butter.
18 oz bone in ribeye.
stuffed with herbed goat cheese and topped with black pepper demi glace.
6 oz filet mignon with our 8oz lobster tail.
18 oz center cut tenderloin presented tableside, with cabernet demi glace. served with two side items.
18 oz center cut tenderloin presented tableside, with cabernet demi glace. served with two side items.
20 oz combination of tender filet mignon, and flavorful ny strip.
steamed crabmeat, asparagus, and bearnaise.
blackening spices with grand marnier orange sauce.
blend of sauteed onions and cabernet mushrooms.
seared with cracked peppercorns and topped with a brandy cream sauce.
savory emulsion of egg, butter, lemon, and tarragon.
8 ounce tail roasted with garlic butter and paprika.
10oz cut seasoned with a blend of pepper and spices.
8 oz grilled and presented over jasmine rice and sauteed spinach with wasabi aioli and thai chili sauce.
8 oz filet topped with shrimp in a garlic butter sauce.
with spinach, tomatoes, and parmesan in a lobster broth over cavatappi pasta.
twin 5 oz cakes pan fried and served with baby greens, honey pecan remoulade, basil oil, and crispy wonton strips.
8 ounce garlic roasted lobster tail served with drawn butter.
sesame ginger glazed 8 ounce steak grilled and served with pickled cucumbers and seaweed salad.
grilled 12 oz breast topped with a savory sauce of prosciutto, mushrooms, onions, and marsala.
grilled chicken breast over toasted ciabatta with melted fresh mozzarella and tomato basil relish.
topped with sauteed shrimp and andouille sausage in a spicy tomato cream sauce over cajun rice.
cajun grilled and served over fettuccine alfredo with scallions, diced tomatoes and parmesan.
served with a homemade cappuccino pecan ice cream truffle.
on a graham cracker crust with mango and raspberry sauces.
sweet croissant topped with vanilla ice cream, sliced bananas, warm banana caramel sauce, and whipped cream.
our famous recipe of creamy smooth custard with a crispy sugar glazed top and belgian white chocolate shavings.
topped with choice of cherry, blueberry or strawberry topping.
with vanilla ice cream and butterscotch sauce.