Romaine, Fresh Shredded Reggiano, Housemade Dressing & Croutons.

Oven-Baked Escargots finished with Chardonnay Garlic Butter. Served with Crispy, Homemade Crostini & a Lemon Wedge.

Chef's Daily Preparation.

Lump Crab Meat with Louie Dressing, Diced Onions, Bell Peppers atop a bed of Sliced Avocado. Served with Toasted Bread.

Grilled Shrimp marinated in a Lime Sweet Chili Sauce.

Fresh Sautéed Black Grouper Fillet with Key Lime Beurre Blanc. Served with Shrimp & Vegetable Risotto, and Chef's Vegetable.

Wild Salmon Filet dusted with Crushed California Pistachios and topped with a Fresh Pear and Peach White Balsamic Reduction Summer Salsa. Served with Vegetable Risotto and Grilled Asparagus.

Four large, Pan-Seared, Diver-Harvested Sea Scallops atop a bed of Creamy Risotto and finished with a Garlic-Key Lime Beurre Blanc. Served with Asparagus.

Shrimp, Scallops, and Crab in a Creamy Poblano Sauce over Linguine.

Mixed Vegetables and Shitake Mushrooms in a vegan Fried Rice.

10 oz center cut Beef Tenderloin Filet roasted in a Rosemary & Thyme herb blend, Served with Mashed Potatoes, Peppercorn Cognac Sauce, and Grilled Asparagus.

Thyme-Roasted, Canadian Duck drizzled in an Orange Curacao Demi-Glace & placed atop a bed of Mashed Potatoes. Served with Seasonal Vegetables.

Four Pecan-Crusted Lamb Chops painted with Fig Dijonnaise & served with Rosemary & Thyme Mashed Potatoes & Seasonal vegetables.

Ask your server for what's available!