French Brie, baked and topped with a brown butter pecan sauce & French
Lump Crabmeat cakes served with our housemade remoulade sauce.
Traditional semolina & potato dumpling tossed in a rich 3 cheese cream
sauce. Topped with Panko Bread Crumbs and baked.
Jumbo Shrimp served with a spicy Cajun cream sauce & toast points for
1/2 Dozen oysters with sautéed spinach, onions, bacon & parmesan
Escargot tossed in a pesto cream sauce, parmesan cheese and toasted
Yellow Fin Tuna sesame crusted and seared rare with wasabi, pickled
ginger and a plum glaze.
Four grilled shrimp atop a frenchbread crostini with basil, tomato, & Feta
Cheese and a balsamic reduction.
Blue Crabmeat stuffing in mushroom caps and topped with a lemon beurre blanc sauce.
All Dressings are made “In House”
Ranch * Bleu Cheese * Balsamic Vinaigrette * Apple Cider Vinaigrette * Honey Mustard * Orange Horseradish Vinaigrette * 1000 Island * Caesar
French Onion – Black Bean – De Jour
Cup $4.95 | Bowl $5.95
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
Fresh mozzarella, basil and 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.
Panko & horseradish crusted Salmon, baked and topped with a fresh
tomato & basil topping. Served with rice pilaf & sautéed spinach.
North Atlantic Salmon, seasoned, grilled and glazed with a mango-plum
sauce. Served with rice pilaf & sautéed spinach.
Combination of Sea Scallops, Gulf Shrimp & grilled fresh fish laced with lemon 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.
All Land Entrees include choice of soup or salad.
12 oz. New York Strip, pepper crusted & served with a mushroom sherry
sauce, chef mash potato and asparagus.
8 oz. CAB Sirloin Steak, Cajun seasoned, grilled and 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 mash potato,
asparagus & a red wine mushroom sauce.
Six Lamb lollipops char grilled & served with a demi sauce, chef mash
potato & asparagus.
12 oz. Double Bone-in pork chop grilled and served with sweet mash potato, vegetable medley, cinnamon apples and a cider reduction.
All House Specialties include choice of soup or salad.
Boneless breast pan sautéed and served with angel-hair pasta, vegetable
medley and choice of a Marsala mushroom 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 $6.25.
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 cheeses over angel-hair pasta