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thinly sliced with arugula parmesan salad and roasted shallot vinaigrette
jumbo gulf shrimp with our horseradish pink sauce
accompanied with apple rum chutney
garlic and herb sauteed snails with bousin cheese and wild mushrooms
accompanied with hot apricot jam and prickly pear coulis
served with wilted greens or pomme sauce
with maine lobster crostini
prepared daily
belgian endive, arugula and watercress with fresh pears, candied pecans, feta cheese, and citrus vinaigrette
sliced heirloom tomatoes and buffalo mozzarella with basil infused virgin olive oil
romaine hearts with creamy garlic dressing, parmigiana reggiano with anchovy tapenade croutons
with lobster beurre blanc
tonight's featured culinary creation
fresh herbs and maple mustard glaze
with roasted shallot jus
accompanied by lemon beurre blanc