Bone-in, well-marbled, and you could not ask for a better steak.

The most tender of our cuts.

Chilled jumbo shrimp with black pepper cocktail sauce and mango slaw.

Hand cut from the center of the tenderloin.

Served with beurre blanc.

Served with mango-sweet pepper slaw and rice wine reduction.

Served with sweet and sour marmalade.

Jumbo shrimp, sharp cheddar cheese, and prosciutto with a hint of cayenne.

Served with zesty remoulade.

Served with caramelized onions, arugula, strawberries, and balsamic reduction.

Chilled jumbo shrimp with black pepper cocktail sauce and mango slaw.

Served with garlic, fresh tomatoes, and herbed crostini.

Served with beurre blanc.

Served with peppers, red onion, lime, and house-made tostones.

Wood-grilled prime filet mignon, caramelized onions, mushrooms, and crumbled blue cheese.

Tomato, fresh mozzarella, basil pesto, parmesan, and balsamic reduction.

Selection of lump blue crab, shrimp cocktail, scallop ceviche, and red king crab.

Selection of lump blue crab, shrimp cocktail, scallop ceviche, and red king crab.

Served with colossal lump blue crab and herbed crostini.

Served with crumbled goat cheese, marinated cherry tomatoes, and balsamic vinaigrette.

Organic romaine hearts lightly grilled with parmesan cracker and Kalamata olives.

Served with mandarin oranges, blueberries, spiced pecans, and citrus-champagne vinaigrette.

Served with sun-dried tomato, herbed goat cheese, mushroom, organic spinach, and demi-glace.

Seared crispy skin down on a cast-iron skillet and drizzled with demi-glace.

Colossal alaskan red king crab served out of the shell and butter sauteed.

Gratin of zucchini, squash, vidalia onion, tomato, asparagus, sweet peppers, and portobello with goat cheese.

Tender, slow-braised hind shank with thyme, garlic, and rosemary.

Fall off the bone beef with roasted-whole garlic and caramelized onions.

Mango, piquillo pepper, and apple cider reduction.

Caramelized onion jam and peppercorn sauce.

Served with caramelized onions and age balsamic reduction.

Served with crab, asparagus, and bearnaise.

Drawn butter.

The fine-marbled flavor of a tenderloin cut.

Most flavorful of our cuts.

Bone-in, well-marbled, and you could not ask for a better steak.

The most tender of our cuts.

6 oz filet mignon and quartet of wood-grilled shrimp.

Hand cut from the center of the tenderloin.

Bone-in filet mignon and New York strip loin.

Center cut of tenderloin with three colossal diver scallops and bearnaise.

Served with crab, asparagus, and bearnaise.

Served with drawn butter.

Coldwater salmon finished with lemon and white wine.

The highest grade and center block cut tuna.

Pan-seared U10 diver scallops with lemon beurre blanc.

Buttery and tender filet of a world-renowned catch.