Mixed greens, bacon, tomatoes, crumbled blue cheese, red onions, and dressing.

Iceberg lettuce, bacon, tomatoes, red onions, and crumbled blue cheese.

Wood fire grilled romaine, split and rubbed with dressing, rustic croutons, parmesan cheese, and drizzled with sun dried tomato oil.

Wood fire roasted chicken, charred corn, parmesan cheese, black beans, avocado, tomatoes, corn tortilla, and tossed with kale salad.

Filet mignon, mixed greens, tomatoes, dried cranberries, walnuts, blue cheese vinaigrette, and topped with crispy onions.

Classic caesar salad, romaine, shredded parmesan cheese, and croutons.

Marinated filet mignon, sauteed mushrooms, bacon, swiss cheese, crispy onions, and French fries.

Wood-fire grilled chicken breast, swiss cheese, bacon, avocado, lettuce, tomato, toasted challah bun.

Blend of short rib, brisket, ground chuck on a toasted challah bun, and fully loaded.

Braised eggplant ratatouille, spicy tomato sauce, lentil penne pasta, and feta cheese.

Sauteed chicken breast, prosciutto, tomato, broccoli, spinach, roasted pepper sauce, and sage butter.

Parmesan crusted, sauteed, served over creamy angel hair pasta, topped with an angula salad, and a balsamic drizzle.

Jumbo white shrimp cooked in a garlic butter sauce, served over linguini pasta, topped with sun dried tomato bruschetta.

Mozzarella, tomatoes, basil, garlic oil, and pesto.

Beef tenderloin, roasted peppers, grilled portabello mushrooms, goat cheese, and mozzarella.

Pesto with freah basil, shallots, jumbo shrimp, parmeson cheese, and fresh basil.

Alfredo sauce, buffalo chicken, blue cheese, and bacon.

Cream cheese, cucumber, avocado, krab, inside out, topped with wasabi seeds, spicy mayo and eel sauce.

Sesame sushi sheets, sushi rice, remoulade, avocado, mango, jalapeno, cilantro, roasted coconut, topped with eel sauce, sriracha.

Tempura shrimp, asparagus, cream cheese, eel sauce.

Salmon, cream cheese, avocado, panko battered then fried, topped with spicy mayo and eel sauce.

Krab, cucumber, avocado.

Corn relish and remoulade sauce.

Trio of roasted pork sliders with chipotle barbecue sauce. Served on a challah bun, with crispy onions, pickles, and grape tomatoes.

A blend of short rib, brisket, ground chuck, American cheese, and challah bun.

Ahi tuna, crispy wontons, avocado built in a tower. Served with ponzu sauce, sour cream and pickled ginger.

Served with warm tortilla chips and pico de gallo.

Lightly seasoned wood fire grilled, served with a lemon butter sauce and roasted asparagus.

Atlantic salmon topped with whole grain, mustard, butter cooked on a cedar plank, and served with roasted asparagus.

Chef's choice of fresh fish, shrimp, clams, calamari, dredged in flour, and lightly breaded.

Blackened Mahi served with cilantro mashed potatoes, coconut passion fruit butter sauce, crispy plantains, and mango salsa.

Jumbo shrimp, andouille sausage, chicken and peppers in a light creole reduction, and basmati rice.

10 oz pan seared salmon.

10 oz salmon pan seared with BBQ.

Slow roasted, wood fire grilled with BBQ sauce.

Ten oz. Wood fire grilled, served with mashed potatoes, and chimichurri.

Half all natural chicken topped with natural au jus, and served with mashed potatoes.

8 oz filet mignon.

16 oz.

16 oz.

8 oz filet mignon and a 6 oz cold water lobster tail.

3 chicken tenders.

Only cheese.

No cheese.

Served with whipped cream and a berry compote.

Slice of our home made pie.

Brownie served with ice cream.

Vanilla.