Served with horseradish chili sauce.

Topped with lemon butter.

Served with garlic bread.

Served with horseradish chili sauce.

With a Thai sweet chili sauce.

Baby spinach, red onion, mushrooms, chopped egg, bacon, walnuts, seasoned croutons tossed with a creamy Parmesan dressing.

Crisp romaine hearts tossed with Parmesan cheese, seasoned croutons, and a creamy Caesar dressing.

Crisp wedge of iceberg lettuce with bleu cheese dressing, topped with bacon, bleu cheese crumbles, and diced tomatoes.

Assorted baby greens, grape tomatoes, cucumbers, red onions with choice of dressing.

Sliced beefsteak tomato with fresh mozzarella, fresh basil leaves, drizzled with extra virgin olive oil.

With mushroom cap and bearnaise sauce.

Peppercorn encrusted filet mignon pan-seared with a brandied demi-glaze.

With mushroom cap and bearnaise sauce.

Grilled loin veal chop served with a bordelaise sauce.

Sauteed veal with mushrooms and marsala wine demi-glaze.

Pan-seared and topped with lemon butter.

Sauteed veal with shallots, mushrooms, capers, and lemon wine sauce.

Sole egg batter dipped sauteed with shallots, mushrooms, tomatoes, capers in a lemon beurre blanc butter.

Sauteed veal topped with prosciutto and mozzarella served with white wine and sage brown sauce.

Twin broiled Maine lobster tail served with brown butter.

Lightly breaded veal is pan-seared with lemon butter.

Broiled Maine lobster tail topped with jumbo lump crabmeat, served with brown butter.

Lightly breaded boneless breast of chicken pan-seared and topped with marinara sauce and mozzarella.

Twin jumbo lump crab cakes broiled, served with remoulade sauce.

Boneless breast of chicken egg batter-dipped, sauteed with shallots, mushrooms, tomatoes, and capers in a lemon beurre blanc butter.

Tilapia stuffed with crab imperial baked and topped with lemon butter.

Herb encrusted roasted loin lamb chops served with a cabernet sauce, served with mint jelly.

Broiled Maine lobster tail, shrimp, scallops, flounder and crab cake, served with brown butter.

Pan-seared panko encrusted pork rib chop served with a brandied dijon mustard sauce.

Broiled jail island salmon with citrus caper sauce.

Sauteed with caramelized onions and applewood smoked bacon.

Sauteed jumbo lump crabmeat with mushrooms and chives, served on toast points with brown butter.

Lobster tail egg batter-dipped, sauteed with shallots, mushrooms, tomatoes, and capers in a lemon beurre blanc butter.

Jail Island salmon grilled on a cedar plank topped with apricot horseradish glaze.

Petite mignon with mushroom cap and bearnaise sauce served with sauteed jumbo lump crabmeat with mushrooms and brown butter.

Pan-seared with roasted red pepper and citrus reduction.

Sauteed scallops, shrimp, jumbo lump crabmeat with mushrooms, asparagus, tomatoes in a garlic herb butter served over linguini.

Sauteed scallops, shrimp, and chicken served with a marinara sauce over linguini topped with melted mozzarella.

Sauteed veal topped with jumbo lump crabmeat, asparagus, mushrooms, and tomatoes in a lemon butter sauce.

Lobster tail Francaise served with petite mignon topped with a mushroom cap and bearnaise sauce.