Steamed soy beans served naked in sea salt.

Tuna, salmon, tilapia, octopus, cucumber, sesame seed and vinegar.

Thin slices of fresh raw salmon, Japanese mayonnaise with ginger dressing.

Thin slices of fresh octopus, ginger dressing, kimchee sauce and green onion.

Kani su. Tangy, refreshing krab and cucumber salad.

Steamed soy beans tossed with citrus-based ponzu and aged parmesan cheese.

Thin slices of fresh raw yellowfin tuna with ginger dressing.

Sesame coated yellowfin tuna with citrus ponzu sauce.

Sesame marinated seaweed salad.

Tuna and avocado topped with eel and tobiko, spicy mayo and eel sauce.

Blue crab, spicy tuna, cream cheese and cucumber topped with eel and tempura chips.

Tuna and avocado.

Spicy tuna roll topped with yellowfin tuna, tilapia and Japanese mayo.

Yellowfin tuna.

Tuna, cucumber and masago.

California roll with avocado, crab and baked seafood mix.

California roll krab, avocado, cucumber, topped with tuna, eel sauce, spicy mayo, masago and green onion.

California roll topped with tuna, salmon, white fish and shrimp.

Tempura shrimp, avocado and masago.

Krab, avocado and cucumber.

Chef’s selection of 8 different nigiri with California roll and masago.

Chef’s selection of 9 different types of sashimi.

Hamachi.

Otso maguro.

Sake.

Sake.

Ryori hotate.

Lidako.

Maguro.

Shiromi.

Gazami.

Kani.

Hotate.

Unagi.

Tako.

Tempura shrimp, avocado, topped with eel and eel sauce.

Tempura grouper, green onion and spicy mayo.

With cucumber and green onion.

Tempura shrimp, blue crab, asparagus, kampyo, cucumber and masago, wrapped in soy paper.

Soft shell crab, masago, cucumber, asparagus, mayo and krab stick.

Salmon, crab, avocado, asparagus and cream cheese, topped with spicy mayo.

Smoked salmon and cream cheese.

Salmon and avocado.

Spicy salmon and avocado. Topped with salmon, ikura, green onion, spicy mayo and eel sauce.

Eel, smoked salmon, krab, cream cheese, avocado & cucumber, served with spicy mayo, eel sauce and masago.

Asparagus, avocado, red ginger, carrot and cucumber.

Asparagus, diakon sprout, carrot, cucumber, avocado, wrapped in soy paper.

Seaweed nori, sushi rice, avocado.

Maine lobster, blue crab, cucumber, kampyo, spicy mayo and eel sauce, topped with masago and chipotle orange sauce.

Maine lobster meat, cucumber, sushi rice, tempura fried, served with spicy mayo and eel sauce.

Thin slices of fresh raw yellowfin tuna with ginger dressing

Thin slices of fresh raw salmon, Japanese mayonnaise with ginger dressing.

Tangy, refreshing krab, smelt roe and cucumber salad.

Lightly seared, sesame-coated yellowfin tuna with citrus ponzu sauce.

Steamed soy beans served naked in sea salt.

Steamed soy beans tossed with citrus-based ponzu and aged parmesan cheese.

A large and delicate jumbo lump blue crab cake with key lime buerre blanc and roasted corn relish.

Point judith calamari rings, lightly breaded and fried, served with sweet chili spicy mayo sauce topped with peanuts.

Butterflied tiger shrimp, lightly breaded with sweet coconut shavings and vermicelli noodles, fried and served with a sweet chili tangy orange whole grain mustard.

Minced vietnamese style pork, julienne vegetables, cilantro, mint and house made nuoc mam sauce in fresh romaine lettuce wraps.

Maine lobster meat, cucumber and seasoned sushi rice in tempura batter, fried and served with spicy mayo, eel sauce, smelt roe and scallions.

Classically inspired french onion soup made with caramelized onions and beef stock in a small crock with melted Swiss cheese and homemade croutons.

Traditional Japanese soup, silky tofu, mushrooms and scallions.

Crisp blue crab fritter in a lobster cream base.

Our chef’s homage to a traditional seafood favorite, chopped manilla clams in a creamy chowder served with saltine crackers on the side.

Goat cheese, carrots, tomatoes, red onions and kalamata olives over fresh field greens lightly tossed with house made balsamic vinaigrette.

Baked parmesan crisp, house made herbed focaccia crostini, fresh romaine lettuce lightly tossed in our house made caesar dressing.

Baby iceberg wedge topped with apple-wood smoked bacon, tomatoes, red onion and creamy gorgonzola dressing.

Blackened atlantic salmon, carrots, grape tomatoes, red onion, kalamata olives, goat cheese over field greens lightly tossed in house made aged balsamic vinaigrette.

Chicken tenders lightly breaded and tossed in mild buffalo sauce, apple-wood smoked bacon, gorgonzola cheese crumbles, diced tomato, crispy onion straws over fresh romaine hearts lightly tossed in creamy gorgonzola vinaigrette.

Grilled chicken breast, julienne carrots, snap peas, red onions, red peppers, crispy wontons, peanuts and field greens lights tossed in an Asian style vinaigrette.

Grilled marinated chicken breast, bocconcini mozzarella, roma tomatoes, onions, apple-wood smoked bacon, hard boiled eggs and a tangy tuscan vinaigrette.

Grilled chicken breast, apple-wood smoked bacon, diced tomato, avocado, and hard boiled egg over baby iceberg lettuce lightly tossed in ranch dressing.

Fresh portobello mushroom, rosemary, fontina cheese on a crisp flatbread drizzled with truffle oil.

Sliced beef tenderloin, caramelized onion, smoked gouda and fresh pesto on a crisp flatbread.

Grilled salmon filet with roasted garlic herb fingerling potatoes, grilled asparagus and whole grain mustard cream sauce.

Pan-seared grouper with roasted garlic herb fingerling potatoes, fresh seasonal vegetables and key lime buerre blanc.

Sesame crusted ahi tuna filet, pan-seared over seasoned sushi rice and stir-fry vegetables with a soy glaze.

House roasted marinated pork, cured ham, Genoa salami, Swiss cheese, pickles and yellow mustard on traditional pressed Cuban bread.

Cured ham, sliced turkey, applewood smoked bacon, Swiss cheese, lettuce, tomato and mayonnaise on toasted white bread.

Grilled blackened grouper filet, provolone cheese, tomato and baby arugula with remoulade sauce.

Albacore tuna, applewood smoked bacon, Swiss cheese and tomato on grilled rye bread.

Maine lobster meat, lightly tossed in mayo on a house made focaccia roll served with coleslaw and cape cod potato chips.

Zesty grilled chicken breast, applewood smoked bacon, avocado, gouda, caramelized onion, tomato, baby arugula and fresh basil pesto on pressed house made focaccia.

Grilled beef tenderloin, sharp cheddar cheese, caramelized onion and fresh basil pesto drizzled with sweet balsamic on house made focaccia bread.

House roasted marinated pork in tangy barbecue sauce, provolone cheese and cole slaw on a toasted baguette.

Two large and delicate jumbo lump blue crab cakes, lightly breaded, then pan-fried and baked. Served over steamed black jasmine rice and grilled asparagus with a key lime buerre blanc sauce and roasted corn relish,

Grilled tiger shrimp and chicken breast, applewood smoked bacon sauteed garlic spinach, sweet corn and linguini pasta in a creamy parmesan sauce.

Seared chicken breast, broccoli florets, roma tomatoes, Kalamata olives, pine nuts and penne pasta in a fresh pesto cream sauce.

Chicken breast cutlets, sauteed with marsala wine and a wild mushroom medley. Served with potatoes au gratin, sauteed baby spinach with garlic and crisp onions.

8 oz. Hand-trimmed, center-cut beef tenderloin steak with potatoes au gratin, fresh seasonal vegetables and a classic demi-glace.

Black bean chipotle all-veggie patty, sliced avocado, baby arugula, tomatoes, caramelized onions and harissa cilantro mayo on a brioche bun.

8 oz. Grilled beef patty, thinly-sliced pastrami, havarti cheese and harissa cilantro mayo on a brioche bun.

8 oz. Grilled ground beef, sharp cheddar cheese, green leaf lettuce, sliced tomato and onion on a brioche bun.

Point judith calamari rings, lightly breaded and fried, served with sweet chilli spicy mayo sauce topped with peanuts.

Butterflied tiger shrimp, lightly breaded with sweet coconut shavings and vermicelli noodles, fried and served with a sweet chilli tangy orange whole grain mustard.

Chilled yellowfin tuna, mango, avocado and crisp wontons.

Maine lobster meat, cucumber and seasoned sushi rice in tempura batter, fried and served with spicy mayo, eel sauce, smelt roe and scallions.

Minced Vietnamese style pork, julienne vegetables, cilantro, mint and house made nuoc mam sauce in fresh romaine lettuce wraps.

A large and delicate jumbo lump blue crab cake with key lime buerre blanc and roasted corn relish.

Hearty beefsteak tomato, fresh buffalo mozzarella, basil and extra virgin olive oil drizzled with aged balsamic vinegar of modena.

Steamed soy beans served naturally naked in sea salt.

Steamed soy beans tossed with citrus-based ponzu and aged parmesan cheese.

Goat cheese, carrots, tomatoes, red onions and Kalamata olives over fresh field greens lightly tossed with house made balsamic vinaigrette.

Baked parmesan crisp, house made herbed focaccia crostini, fresh romaine lettuce lightly tossed in our house made caesar dressing.

Baby iceberg wedge topped with applewood smoked bacon, tomatoes, red onion and creamy gorgonzola Dressing.

Grilled chicken breast, julienne carrots, snap peas, red onions, red peppers, crispy wontons, peanuts and field greens lights tossed in an Asian style vinaigrette.

Grilled marinated chicken breast, bocconcini mozzarella, roma tomatoes, onions, applewood smoked bacon, hard boiled eggs and a tangy Tuscan vinaigrette.

Chicken breast cutlets, sauteed with marsala wine and a wild mushroom medley. Served with potatoes au gratin, sauteed baby spinach with garlic and crisp onions.

Dome cooked soy, spice, and lemongrass marinated Frenches chicken breast served with potatoes au gratin, grilled asparagus and a classic demi-glace.

Seared chicken breast, broccoli florets, roma tomatoes, Kalamata olives, pine nuts and penne pasta in a fresh pesto cream sauce.

Grilled zucchini, squash, asparagus, tomatoes and bell peppers with Thai red curry, ginger, garlic, coconut milk sauce over steamed black jasmine rice.

Tiger shrimp, jumbo sea scallops, sauteed spinach with garlic, roma tomatoes and linguine pasta in a savory scampi sauce.

Maine lobster, applewood smoked bacon, sweet peas and pappardelle pasta in a creamy garlic cheese sauce.

Maine lobster meat, lightly tossed in mayo on a house made focaccia roll served with coleslaw and cape cod potato chips.

8 oz. Grilled ground beef, sharp cheddar cheese, green leaf lettuce, sliced tomato and onion on a brioche bun.

8 oz. Grilled beef patty, thinly-sliced pastrami, havarti cheese and harissa cilantro mayo on a brioche bun.

Black bean chipotle all-veggie patty, sliced avocado, baby arugula, tomatoes, caramelized onions and harissa cilantro mayo on a brioche bun.

Two large and delicate jumbo lump blue crab cakes, lightly breaded, then pan-fried and baked. Served over steamed black jasmine rice and grilled asparagus with a key lime buerre blanc sauce and roasted corn relish.

Pan-seared grouper topped with jumbo lump blue crabmeat and chardonnay butter, over a crisp potato pancake and sauteed baby spinach with garlic.

Pan-seared red snapper and jumbo sea scallops over steamed black jasmine rice and julienne vegetables with a spicy Thai red curry, ginger, garlic, coconut milk sauce.

Sesame crusted yellowfin tuna filet, pan-seared over seasoned sushi rice and stir-fry vegetables with a soy glaze.

Grilled salmon filet with roasted garlic herb fingerling potatoes, grilled asparagus and whole grain mustard cream sauce.

Decadent jumbo cold water pacific king crab meat over steamed black jasmine rice, grilled asparagus with a key lime buerre blanc sauce.

Jack’s grandmother’s famous thick cut pan-fried macadamia nut crusted swordfish filet. Served with a crisp potato pancake, sauteed baby spinach with garlic and a key lime buerre blanc sauce.

8 oz. Hand-trimmed, center-cut beef tenderloin steak with potatoes au gratin, fresh seasonal vegetables and a classic demi-glace.

12 oz. Hand-trimmed, center-cut beef ribeye steak with potatoes au gratin, fresh seasonal vegetables and a classic demi-glace.

Soy-marinated beef flank steak, thinly-sliced served with potatoes au gratin, fresh seasonal vegetables and a wild mushroom marsala.

Premium duroc pork chop with potatoes au gratin, fresh seasonal vegetables and an apricot fruit chutney.

12 oz. Hand-trimmed, center-cut beef sirloin steak with potatoes au gratin, grilled asparagus and a classic demi-glace.

Traditional coffee flavored, cocoa dusted Italian dessert with layers of mascarpone custard and lady fingers garnished with chocolate twirl.

Light and fluffy peanut butter mousse, oreo cookie crust covered with a silky chocolate ganache.

House made spice cake served warm with deliciously rich cream cheese icing and creme anglaise.

Select from a variety of Italian style ice cream flavors. Please contact to the merchant for flavors.

House made velvety custard with a glassy caramel topping and fresh berries.

Silky chocolate frangelico macerated cake stacked high with layers of dark chocolate ganache, garnished with fresh berries and whipped cream.

A Florida classic. Featuring tart and tangy key limes, crushed macadamia nut crust, toasted coconut and fresh home made whipped cream.

Creamy made from scratch cheesecake, sweet strawberries and tart raspberry sauce.