Grilled prawns, wedge lettuce, sauteed vegetables, cherry tomatoes, feta cheese, served with avocado-ranch.

Crab cake, 3 crab stuffed mushrooms, 4 golden fried shrimp, served alongside our cucumber wrapped spring mix salad tossed with our honey citrus dressing.

Coconut crusted lobster tail, over organic spring mix, mandarin oranges, caramelized almonds, and fresh berries and pineapple honey mustard.

Coconut crusted shrimp, over spring mix, mandarin oranges, caramelized almonds, dried cranberries, and pineapple-honey mustard dressing.

Grilled prawns over spinach, fresh berries, mandarin oranges, and caramelized pecans, served with raspberry vinaigrette dressing.

Organic spinach, tomatoes, cucumber, avocado, and cheddar cheese and wrapped in an organic spinach tortilla.

Yellow squash grilled, steamed broccoli, cherry tomatoes, and green asparagus over a bed of organic wild rice.

Grilled filet, rested on a bed of organic spring mix, candied almonds, dried cranberries, and raspberry vinaigrette. Gluten-free.

Coconut crusted shrimp, over spring mix, mandarin oranges, caramelized almonds, dried cranberries, and pineapple-honey mustard dressing.

Grilled prawns over spinach, fresh berries, mandarin oranges, and caramelized pecans, served with raspberry vinaigrette dressing.

Grilled breast, romaine lettuce, roasted bell peppers, black beans, avocado, tomatoes, roasted corn, and avocado ranch dressing, served in an organic spinach tortilla shell.

Grilled prawns, wedge lettuce, sauteed vegetables, cherry tomatoes, feta cheese, served with avocado-ranch.

Scallops, prawns, and beef tenderloin skewered. Served with sweet chile mango sauce, over a bed of Peruvian organic quinoa, tossed with dried cranberries and caramelized almonds. Gluten-free.

Coconut crusted lobster tail, over organic spring mix, mandarin oranges, caramelized almonds, and fresh berries and pineapple honey mustard.

Caramelized red bird chicken breast, rested over spring mix, mandarin oranges, dried cranberries, blue cheese crumbles, served with pomegranate-balsamic glaze dressing.

Pan-seared tilapia, corn tortillas, lettuce, avocado, tomatoes, and shredded cheese. Salsa on the side.

Pan-seared, served over a wild rice bowl, topped with garden vegetables relish.

Filet of salmon, over grilled asparagus, topped with summer vegetable relish, sprinkled with bacon bits, hard-boiled egg.

Crab cake, 3 crab stuffed mushrooms, 4 golden fried shrimp, served alongside our cucumber wrapped spring mix salad tossed with our honey citrus dressing.

Chicken breast, shallots, garlic, artichokes, mushrooms, basil, marinara cream sauce, tossed with fettuccine.

Julienne vegetables, steak grilled, black beans, avocado, and cheddar cheese. Flour tortilla.

Yellow squash, bell peppers, pineapple, and chopped bacon. Choice of chicken or tilapia.

12 oz. certified Angus new york steak, grilled, 2 fried eggs cooked any style, served with home fries potatoes.

Picatta, lemon, butter, basil, and tomato sauce.

Cribari marsala wine sauce.

Rested on a corn relish, tequila lime beurre blanc sauce, cucumber wrapped organic spring mix salad.

2 fillets of Idaho white trout, sauteed spinach, diced black, and green olives, capers, tomatoes, drizzled with glazed balsamic. Gluten-free.

Jumbo burger, topped with bacon, cheddar cheese, and french fries.

Cream vanilla sauce.

Choice cut tenderloin, cabernet reduction mushroom demiglaze.

Filets of wild-caught white trout, grilled with lemon wedges.

Center cut choice tenderloin, pan-seared, marinated mango chutney, cracked black pepper, flambeed with french brandy.

Wild mushroom caps filled with crab meat, dressed with tequila lime beurre blanc sauce.

Tomatoes, basil, capers, green and black olives, and artichokes drizzled with lemon butter sauce.

Fried calamari, shrimp breaded, crab-stuffed mushrooms, served with chipotle aioli and marinara sauce.

Minced garlic, chopped parsley, fresh lemon juice, diced shallots, and salted butter

Served with chipotle aioli lemon sauce.

Wild mushroom caps filled with crab meat, dressed with tequila lime beurre blanc sauce.

Fish stock, lemon juice, diced tomatoes, butter, and white wine.

Gulf prawns, clamato and v8 juice, diced onions, tomatoes, cucumbers, cilantro, and avocado.

Served with green and red horseradish sauce.

A melange of organic spring mix, English cucumbers, cherry tomatoes, shredded carrots, pepperoncini pepper, and choice of dressing.

Fresh romaine hearts chopped, tossed with our famous Caesar salad dressing, herb garlic croutons, and parmesan cheese.

Iceberg wedge served with homemade bacon bits and dressed with blue cheese dressing.

Fresh mozzarella, fresh basil, and tomato drizzled with balsamic vinaigrette.

Applewood smoked bacon, diced onions, sugar cane brown sugar, a touch of red vinegar, flambeed with Pernod.

U-10 Patagonian scallops served with roasted raspberry chipotle sauce.

Sea scallops, blue mussels, Gulf of Mexico shrimp, Atlantic fish, sauteed with white wine, fresh basil, tomato garlic cream sauce and tossed with fettuccine.

Maine lobster tail, jumbo prawns, white wine, fresh asparagus, and dust of cayenne pepper and tossed with risotto.

Prawns sauteed on butter, freshly squeezed lemon juice, and dry white wine, mixed with diced vine ripe tomatoes, shallots, minced garlic, and capers and tossed with fettuccine.

Calamari, green lip mussels, gulf prawns, and u-10 scallops served with white wine lemon butter broth and linguine pasta.

Sauteed u10 scallops and lobster tail with broccoli and mushrooms, served with tortellini pasta tossed with pesto cream sauce.

Redbird chicken breast, stuffed with lump crab and draped with a marsala wine reduction.

Filets of wild-caught white trout, grilled with lemon wedges.

Almond crusted, pan-seared, and drizzled with raspberry chipotle sauce.

Grilled filet, marinated in garlic, dijon mustard, and herbs, served over a wild rice bowl.

Tomatoes, basil, capers, green and black olives, and artichokes drizzled with lemon butter sauce.

12 oz. Certified Angus ribeye steak paired with prawns skewered, accompanied with bacon-wrapped asparagus.

Chicken breast, salted butter, dry white wine, lemon juice, Italian capers, diced tomatoes, chopped parsley, and minced garlic.

14 oz. Tender pork chop served with marinated mango chutney sauce and flambeed with french brandy.

Bone-in lamb, rosemary seasoned, a melange of vegetables and chefâ_x0080__x0099_s daily potatoes.

Pan-seared and creamy marsala wine sauce.

Sauteed, served with garlic butter and onions.

Choice cut tenderloin, cabernet reduction mushroom demiglaze.

Tender center cut choice, goddess Diane sauce.

Cooked to perfection, served with fresh garden vegetables.

Certified Angus beef, cooked to perfection, perfectly seasoned.

Center cut choice tenderloin, pan-seared, marinated mango chutney, cracked black pepper, flambeed with french brandy.

Cream vanilla sauce.