Two flour torts, loaded with blackened shrimp, mixed cheese, avocado cream sauce, pico de gallo, lettuce, black beans, rice and salsa.
A 4 oz. filet and lightly fried shrimp with peppers, onions, oriental noodles, water chestnuts, snow peas, baby corn, cashews, and our homemade peanut dressing
A portabella mushroom stuffed with shrimp and scallops over lightly fried polenta and a parsley cream sauce.
A combination of mixed greens, feta cheese, Chinese noodles, roasted pecans, and shrimp with poppy seed dressing.
Choose from buffalo, chipotle barbeque, or teriyaki sauce.
A fresh 7 oz. piece of salmon grilled and served over iceberg lettuce tossed in a citrus cranberry vinaigrette topped with pistachios, mandarin oranges, raisins, dried cranberries, carrots, peppers and tomatoes.
Sea scallops encrusted with bacon served with fried cheddar risotto topped with a sweet onion cream sauce.
Blackened chicken on a bed of greens in a southwestern dressing laced with pico de gallo, mixed cheese, peppers, tomatoes, onions, sour cream and guacamole. You'll love it if you love spicy.
Fresh marinated breast of chicken grilled and served over romaine lettuce tossed in Caesar dressing topped with red onion, Roma tomatoes and Parmesan cheese.
Fresh roasted turkey breast sliced thin with bacon, lettuce tomato and mayonnaise.
Charbroiled with topping choices of pepper Jack, mixed cheese, Swiss, American, mushrooms, sauteed onions, bacon, or banana peppers. Have none or all of them.
?rilled chicken breast sliced and stuffed in warm pita bread with spinach, artichokes, tomatoes, onions, swiss cheese and a lemon basil sour cream sauce.
Try it blackened, grilled, or fried with lemon pepper.
2 flour torts, loaded with blackened tilapia, mixed cheese, avocado cream sauce, pico de gallo, lettuce, black beans, rice and salsa.
Lightly breaded haddock filet fried golden brown, with cole slaw.
Lightly blackened sea scallops served over romaine lettuce tossed in Caesar dressing and topped with red onions, Roma tomatoes and Parmesan cheese.
A chicken breast atop romaine lettuce, Roma tomatoes and warm bacon bits tossed in ranch dressing and Parmesan cheese.
A combination of grilled chicken, linguine, onion, tomatoes, green and black olives tossed in a herb olive oil dressing topped with feta cheese.
Sauteed shrimp, peppers and onions in a warm flour tortilla with mixed cheese, tomatoes and an avocado sour cream sauce.
A combination of shrimp, sea scallops, mussels, bell pepper and sun dried tomatoes sauteed in olive oil and tossed in a white wine cajun cream sauce, topped with green onions.
A fresh filet of salmon dredged in almonds, sauteed and topped with a ginger saffron sauce. served with rice and steamed vegetables.
A boneless chicken breast lightly breaded and pan roasted with artichoke hearts, mushrooms and fresh Roma tomatoes in a white wine garlic sauce, served over rice and topped with Parmesan cheese.
Red snapper with an orange basil cream sauce over mandarin orange risotto and fresh vegetables.
A grilled 10 oz. french cut pork chop with garlic mashed potatoes and fresh vegetables.
Caramelized salmon served over sweet potato mash, topped with julienne vegetables and a honey merlot glaze.
A 14-oz. "prime hereford ribeye" corn fed for 140 days and aged 21 days, grilled to temperature and served with steamed vegetables and potatoes du jour.