Sea scallops sautéed in a white wine cream sauce.Topped with swiss cheese.

Mussels’ sautéed in white wine, with tomatoes in garlic broth and a lime beurre blanc.

Fresh ahi tuna marinated in pearl vodka and spicy hot sauce. Served over seaweed topped wasabi& tobiko caviar.

Five colossal shrimp served with house cocktail sauce.

Mini crab cakes served over a bed of greens with remoulade.

Sautéed lobster chunks in garlic herb butter.

Fried beef tips served with spicy hot sauce or asian sauce.

With goat cheese, jalapenos and bacon.

Snails sautéed in herb garlic butter.

Duck liver pate served with toasted crostinis.

Crispy fried artichokes, flour-dusted topped with parmesan & remoulade.

Tenderloin thinly sliced served on a bed of arugula with shaved asiago cheese.

Stuffed with spinach and topped with hollandaise served with a light Pomodoro sauce.

Arugula, berries, cran raisins, pears, red onions, glazed pecans, shaved parmesan, tossed in a port wine pear vinaigrette.

Iceberg wedge with diced tomatoes, crumbled blue cheese, cucumbers, peppers, red onions, crispy bacon, roasted candied pecans & cran raisins, in a blue cheese balsamic vinaigrette.

Chicken breast slowly cooked with cured lemons, olives and vegetables.

Assorted vegetables slowly cooked in saffron, ginger, garlic, olive oil & tomatoes. Served with couscous.

Slow-braised lamb, cooked in Moroccan spices & fresh herbs. Served with couscous.

Sun-dried tomatoes, spinach, artichoke hearts, feta cheese, and black olives, sautéed in extra virgin olive oil, garlic and tossed in linguini.

Lobster chunks tossed in linguini with garlic, sherry cream sauce.

Mussels, clams, calamari, shrimp, scallops, fresh tomatoes, and garlic tossed in linguini.

Smoked salmon, scallions, tomatoes, mushrooms, and capers tossed with linguini in a light cream sauce.

Large shrimp, sea scallops, crabmeat and fresh fish laced in a lobster champagne sauce.

Large shrimp sautéed in olive oil, garlic, and herb harissa butter.

Traditional style with scallops, shrimp, mussels, calamari, fresh fish, mushrooms in a garlic saffron broth.

Pan-seared scallops in a sundried tomato creamy curry sauce.

Pan-seared salmon with scallions and mushrooms in an oriental sauce.

Saffron rice tossed with vegetables, seafood, chicken and chorizo.

Jumbo shrimp saluted in a garlic lemon herb butter served over mushroom & tomato roasted shallot.

8 Oz. Tenderloin of Beef Topped with Garlic Herb Butter.

8 Oz. Tenderloin of Beef Topped with Escargots in A Garlic Herb.

16 Oz. Topped with Garlic Herb Butter.

New-Zealand rack of lamb Served with honey rosemary shallot reduction.

Veal scaloppini sautéed with a light lemon sherry caper sauce.

Veal scaloppini sautéed in a light spinach Cognac cream sauce.

Chicken breast topped with sautéed mushrooms, Brie cheese, and a port wine demi-glace.

Chicken breast sautéed with olive oil, garlic harissa sauce.

Sautéed chicken breast in a light sherry, lemon caper sauce.

On the bone with orange sauce, berry coulis or au Poivre.