Steamed mussels in garlic, herbs, extra virgin olive oil, marinara sauce and white wine.

Served with a citrus-mango-mint-pepper salsa over grilled zucchini and grits.

Onions, Pernod, fennel, garlic, extra virgin olive oil and tarragon.

Flour-dusted and golden fried, served with sun dried tomato aioli.

Breaded and fried, served over caramelized onions, pears and figs in a butter-almond liqueur.

Flour dough turnovers stuffed with braised beef.

Pepper-crusted and pan-seared, with avocado and balsamic reduction over mixed greens.

Jumbo lump crab meat, avocado, arugula, grape tomatoes and extra virgin olive oil.

Buttermilk mozzarella, arugula, tomatoes and a basil-EVOO-truffle infusion.

Served with mixed greens and cocktail sauce.

Served with arugula, capers, onions, black truffle oil, lemon, shaved Parmesan and crostinis.

Bacon, tomato relish, sunflower seeds, bleu cheese crumbles and bleu cheese dressing.

A bed of baby spinach with bacon, grape tomatoes, red onions and a balsamic vinaigrette.

Romaine, croutons, shaved Parmesan and Caesar dressing with anchovies.

Served with grape tomatoes, dried cranberries and citrus-balsamic vinaigrette.

Lobster and crab bisque.

Prosciutto, caramelized onions, figs, crumbled goat cheese and crumbled Gorgonzola cheese.

9 oz, prepared on the grill, served with house potatoes and mixed vegetables.

14 oz, prepared on the grill, served with house potatoes and mixed vegetables.

16 oz, prepared on the grill, served with house potatoes and mixed vegetables. In a fig bourbon demi-glace.

20 oz, prepared on the grill, served with house potatoes and mixed vegetables.

Served with prosciutto, eggplant, cheese and a white wine sauce. Served with house potatoes and mixed vegetables.

Dipped in egg batter, sautéed with capers, lemon and white wine sauce. Served with house potatoes and mixed vegetables.

Roasted with herbs, spices, dried cranberries and honey balsamic glaze. Served with house potatoes and mixed vegetables.

Served with prosciutto, roasted peppers and fontina cheese in a white wine sauce. Served with house potatoes and mixed vegetables.

Pan-seared lamb, baked then finished with a red wine Dijon mustard demi glace. Served with house potatoes and mixed vegetables.

Seasoned with spices and herbs, served with grilled tomatoes and asparagus.

Egg pasta tossed with Mediterranean mushroom puree, truffle oil and Parmesan cheese. Served with house potatoes and mixed vegetables.

Pan-seared, with asparagus and cheesy grits. Served with house potatoes and mixed vegetables.

Lobster, calamari, clams, scallops and shrimp cooked in a zesty marinara sauce, served with crostinis.

Chorizo, chicken, calamari, mussels, scallops and shrimp slowly simmered with sweet peas and saffron rice. Served with house potatoes and mixed vegetables.

Served with house potatoes and mixed vegetables. Veal scallopine, mushrooms and a Marsala wine sauce.