Served with EVOO, fresh basil and balsamic glaze.

Romaine lettuce, grape tomatoes, shredded carrots, purple cabbage and croutons, with choice of blue cheese, low-cal zinfandel, balsamic vinaigrette, honey mustard, ranch or italian dressing.

Romaine lettuce, seasoned croutons tossed with caesar dressing.

Over greens with avocado, grilled corn, black beans, tomato, cilantro, scallions, carrots, and chipotle-lime vinaigrette.

Sliced pears, gorgonzola, candied walnuts, mixed greens in pineapple vinaigrette.

A solid wedge of iceberg lettuce with blue cheese dressing, chopped tomato, green onions, diced bacon, cucumber and croutons.

Roasted red peppers, sautéed spinach and fresh mozzarella.

8 oz. black Angus with lettuce, tomato and chipotle mayo.

8 oz. black Angus with sautéed onions, mushrooms and gorgonzola cheese.

Lettuce, tomato, chipotle mayo.

8 oz. fresh black Angus Beef with lettuce, tomato and blue cheese.

Three extra colossal blackened shrimp.

Angel hair with zesty tomato sauce.

In a lemon dill cream sauce tossed with fresh ziti pasta.

Littlenecks simmered in a tomato-clam broth with onion, garlic and chourico.

Shrimp, chicken, chourico, onion, tomato, and green peppers, served in a spicy Cajun cream sauce.

In a mascarpone cream sauce with broccoli, pancetta and blackened chicken.

Lobster, shrimp, and scallops simmered in a cognac- tomato- cream sauce over capellini.

Served with goat cheese, onion and marinate oven-dried tomatoes.

Prosciutto, scallions and roasted red peppers.

Sautéed shrimp with garlic and herbs.

Fresh basil, pesto, and extra virgin olive oil.

Pepperoni, red onion, sautéed mushrooms, Pomodoro sauce, and scallions.

Pomodoro and pesto sauces and fresh chopped scallions.

Boneless breast sautéed with roasted red peppers, mushrooms, and artichokes, finished with marsala demi-glace and gorgonzola cheese.

Flour breaded, egg dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. Garnished with crispy capers and served with jasmine rice.

A boneless breast, highly seasoned, and crisp grilled served with an apricot-mango chutney, jasmine rice and mixed greens.

Sliced and sautéed with port wine, onion, Dijon mustard, and brown sugar, finished with melted gorgonzola.

Jumbo shrimp, scallop, and beef tenderloin kabobs, grilled, and brushed with garlic butter and served with jasmine rice and mixed greens.

Fresh filet of salmon, pan seared in an orange-ginger glaze garnished with a pinch of fresh cilantro.

Pan seared rare and garnished with wasabi aioli and wakame seaweed salad.

Oven roasted over jasmine rice and topped with a creamed spinach and crispy potato strings.

Baked in a four-cheese cream sauce with cracker topping.

12 oz.

14 oz. prime, aged.

Stuffed with fresh mozzarella; finished with marinara sauce, herbed ricotta, fresh basil, and Pecorino Romano.

Served with fresh cilantro garnish.

Baked in a four cheese cream sauce with cracker topping.

Littlenecks simmered in a tomato-clam broth with onion, garlic, and chourico, over crostini.

Jumbo scallops, wakami salad, sriracha chili sauce.

Skewered tenders, Thai dipping sauce.

Skewered tenders in spicy buffalo sauce, blue cheese dressing and celery garnish.

Cheese, black beans, black olives, diced tomato, scallions, with fresh salsa and jalapeño sour cream.

Marinated in Cajun-teriyaki sauce, grilled, over sautéed Asian spinach.

5 oz. steak, pan seared rare, served over mixed greens, with wasabi aioli and wakame seaweed salad.

Tossed with lemon, garlic, butter, and hot peppers, with a side of marinara.

Served over a sesame-ginger slaw, with wasabi micro greens.

six clams grilled in their shells, drizzled with garlic herb butter.

Layers of sashimi tuna and crisp wontons sprinkled with sesame seeds drizzled with sweet and spicy miso sauce.

Sausage risotto stuffing with marinara and mozzarella.

Served with cotija cheese, ancho peppers and cilantro with a cilantro-lime tzatziki sauce.

Two served with a Tabasco aioli and fresh corn relish.