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with brandied cocktail sauce, key lime mustard sauce and basil pesto mayo
fire charred rare prime filet mignon served with organic watercress salad, stone ground mustard and white truffle oil
hand dipped in beer batter and presented with sam adams ale cheese sauce
served with orange-grand marnier dipping sauce
our spectacular presentation of jumbo shrimp, king crab, freshly shucked oysters, lobster claw and grey goose vodka oyster shooter served on ice with dipping sauces and citrus
dungeness and king crabmeat filled mushrooms finished with lobster cream, hollandaise and fresh chives
freshly shucked demi dozen served on ice with cabernet mignonette, cocktail sauce, tabasco and citrus
braised in garlic butter and herbs with champagne spritz
seared dungeness crab cake with red and green cocktail sauce
freshly shucked, topped with pernod spinach, hollandaise and parmesan gratinee
served with maine lobster, chive creme fraiche and dry sack sherry
gratineed with gruyere, parmesan cheese and sourdough crouton
crisp iceberg tossed with blue cheese or thousand island dressing, chopped eggs, tomatoes, feta cheese, cucumber, red onion & crispy bacon
beefsteak tomato layered with buffalo mozzarella, fresh basil, aged balsamic, and pesto oil
prepared tableside with hearts of romaine, parmesan and croutons
king crabmeat, jumbo shrimp, avocado, eggs, vine ripened tomatoes, louis dressing or vinaigrette
tossed with blue cheese, sweet onions, toasted walnuts and walnut oil vinaigrette
tossed greens with tomatoes, cucumbers, radish and croutons, choice of dressing
served with drawn butter and citrus
served with drawn butter and citrus
served with a browned butter and maple emulsion
served picatta style with lemon butter and toasted almonds
roasted leeks and lobster butter sauce
topped with lump crabmeat - micro green salad, asian pear cream
from the lakes and oceans of the world
basted with dijon mustard and clover honey, topped with basil-garlic crust, port wine jus
topped with crabmeat, asparagus, béarnaise sauce and maine lobster claw
served with key lime butter and topped with toasted cashews
with sautéed button mushrooms and onions, white wine, pancetta and demi glace topped with fresh herbs
classic presentation of filet mignon, garlic, dijon mustard, mushrooms beef essence and cognac flambé
flambéed with jack daniels
wet aged 28 days or more for flavor and texture and roasted in rock salt served with creamy horseradish sauce and beef jus
creamy tahitian vanilla bean infused custard topped with molten sugar basket and seasonal berries
with white and dark chocolate sauces and seasonal berries
creamy italian mascarpone cheesecake served with fresh berries and phyllo cookie
apple caramel filo basket with ginger snap cookie and honey ice cream
a refreshing combination of icy sorbets including lemon vodka, apricot brandy and fresh raspberry served in a pastry tulip with berries and brandy snap cookie
chocolate toffee crème brulee, orange chocolate truffle ice cream, macadamia chocolate crunch bars, and baileyâ??s chocolate malt shooter
dark oregon cherries tossed with sugar and orange, flambéed with kirshwasser, grand marnier and served over vanilla bean ice cream
rich, ripe bananas tossed in butter and brown sugar, kissed with cinnamon and flambéed with banana liqueur and meyers dark rum, served over vanilla bean ice cream
deep, dark, warm godiva chocolate fondue accompanied with seasonal fruits, vanilla pound cake and marshmallows
dark godiva liqueur, brandy with coffee, topped with whipped cream
tuaca, bailey's irish cream and coffee
frangelico, bailey's irish cream
kahlua, grand marnier and coffee topped with whipped cream