Dinner Menu

Ahi Tuna, avocado, pico de gallo, flour tortilla crostini’s, and a balsamic drizzle.

French Brie, baked and topped with a pecan sauce & French Bread.

Lump Crabmeat cakes served with our housemade remoulade sauce.

Traditional semolina & potato dumpling tossed in a rich 3 cheese cream sauce. Topped with panko crumbs and baked.

Jumbo shrimp served with crostinis and a spicy Cajun cream sauce.

1/2 dozen oysters with sautéed spinach, onions, bacon & parmesan cheese.

Escargot tossed in a pesto cream sauce & served over French bread with parmesan cheese.

Yellow Fin Tuna sesame crusted and seared rare with wasabi, pickled
ginger and a plum glaze.

Crabmeat stuffed mushroom caps topped with a beurre blanc sauce.

Southwest grilled chicken over mixed greens, balsamic vinaigrette, roasted corn, black beans, guacamole, red onions, mixed cheeses & warm tortillas.

Mixed greens with cucumber, tomato, red onion, Monterey Jack and cheddar cheese.

Fresh mozzarella, fresh basil, vine ripe tomato with a balsamic reduction.

Blackened Salmon, sliced tomato, red onion, cucumber, pineapple, goat cheese & pecans over mixed greens. Served with your choice of dressing.

Almond Crusted and pan sautéed then topped with beurre blanc sauce. Served with vegetable medley and rice pilaf.

Mahi Mahi sautéed with a Caribbean Jerk seasoning and topped with pineapple salsa. Served over coconut risotto with fresh steamed asparagus.

Fresh sea scallops, cornmeal crusted and served with a sweet chili sauce, rice pilaf & vegetable medley

Grouper stuffed with a shrimp & blue crab dressing baked and topped with beurre blanc sauce over angel hair pasta & sautéed spinach.

Fresh Gulf Grouper crusted with shredded potatoes, pan seared and served with a lemon caper sauce. Served with vegetable medley.

Fresh Gulf Grouper pan sautéed, Rockefeller style, with a lemon butter sauce. Served with rice pilaf & vegetable medley.

North Atlantic Salmon, seasoned, grilled and glazed with a mango-plum sauce. Served with rice pilaf & sautéed spinach.

Combination of Sea Scallops, Gulf Shrimp & fresh fish grilled and laced with lobster beurre blanc sauce. Served over angel hair pasta with vegetable medley.

Gulf Shrimp & sea scallops pan seared and served with an herbed beurre blanc sauce over risotto with vegetable medley.

Gulf Shrimp sautéed with fresh garlic, Dijon mustard, scallions and finished with white wine. Served over sautéed spinach with rice pilaf.

11 oz. New York Strip with butter braised mushrooms and a French onion au jus. Served with chef mashed potatoes and asparagus.

8 oz. Flat Iron Steak, Cajun seasoned, cooked to your taste & topped with Bleu Cheese sauce. Served with Chef mash potato & asparagus.

Boneless breast grilled & served with mozzarella cheese, tomatoes, basil, and a balsamic reduction with penne pasta and sautéed spinach.

8 oz. tenderloin grilled to your taste. Served with chef mashed potatoes, asparagus & a mushroom wine sauce.

Char grilled & served with a mint demi sauce, chef mashed potatoes & asparagus.

12 oz. Double Bone-in pork chop grilled and served with sweet mash potatoes & vegetable medley, cinnamon apples and a cider reduction.

Boneless breast pan sautéed and served with angel-hair pasta, vegetable medley and choice of a Marsala Wine sauce or a lemon caper sauce.

Classic Alfredo with your choice of prima vera, chicken or shrimp.

Traditional semolina & potato dumpling in a mushroom sherry cheese sauce. Served with sautéed spinach. Add grilled chicken for $5.50.

Gulf Shrimp, Andouille Sausage, mushrooms, red & green bell peppers sautéed and tossed with penne pasta in a spicy New Orleans cream sauce.

4 oz. Petite Filet medallion, fresh sea scallops and gulf shrimp served with a mushroom marsala sauce, mash potatoes and sautéed spinach.

Fresh sautéed eggplant topped with marinara sauce, feta, provolone and parmesan cheese over angel-hair pasta.