Port craisins, carmalized pumpkin seeds, sesame oil.

Danish herb goat cheese, roasted red pepper tapanade, port balsamic glaze, basil oil, red and yellow tear drop tomatoes.

With smoked salmon, chive oil and roasted tomatoes.

Shaved prime filet, pickled vidalia onions, caramelized shiitake mushrooms, baby arugula, white truffle aioli, port balsamic glaze.

Spring greens, sherry shallot vinaigrette, shaved carrots, sliced radishes, tear drop tomatoes.

Hearts of romaine, white anchovies, shaved pecorino cheese, and herb dusted crostini.

1 lb maine lobster, 2 alaskan king crab claws, 2 blue point oysters, 2 white louisiana shrimp, stone's throw cocktail sauce.

With smoked salmon, chive oil and roasted tomatoes.

White wine, basil, heirloom tomatoes and herb dusted crostini.

Ash goat cheese, fresh greens, citrus avocado emulsion, toasted pine nuts, tangerine honey, sherry golden and candy striped beets.

Caramelized vidalia onions, black mission figs, gorgonzola bleu cheese, parma prosciutto, mascarpone cream, port balsamic glaze.

Spring greens, shaved carrots, sliced radishes, tear drop tomatoes, sherry shallot vinaigrette, herb dusted crostini.

With candied macadamia nuts, tangerine vinaigrette, orange segments and Asian salad blend.

Apple wood smoked nueske bacon, avocado, heirloom tomatoes, st. pete blue cheese, kalamata olives, and sherry shallot vinaigrette.

Jumbo lump crabmeat and grilled wild king salmon over hearts of romaine, avocado, and whole grain mustard vinaigrette.

Grilled kobe skirt steak topped with balsamic red onions and served with pommes frites and sherry shallot salad.

With st. pete bleu and caramelized vidalia onion cream sauce rosemary pappardelle pasta, cipollini onions, hen of the woods mushrooms and arugula.

Organic, free range chicken breast (springfield farm in sparks, maryland), roasted fingerling potatoes, sautéed jumbo lump crabmeat, asparagus with béarnaise sauce.

Broiled jumbo lump crab cake with haricot verts, yukon gold potato puree and whole grain mustard tartar sauce.

Verjus, braised red cabbage and parsley risotto.

With sun dried tomato and scallion cream.

House made ravioli, wild forest mushroom filling, fried sage, pecorino cheese and pernod cream sauce.

Toasted ciabatta bread, balsamic grilled red onions, dijon crème fraîche, provolone cheese and french fries.

Grilled chicken breast, ciabatta bread, nueske bacon, bibb lettuce, heirloom tomatoes, sweet lemon basil aioli and truffle potato salad.

Broiled 8 oz angus ground beef with bacon, cheddar cheese, and lettuce served on ciabatta bread with french fries.

Grilled portobello mushrooms, roasted red peppers, tapenade spread, baby arugula, smoked mozzarella and truffle potato salad.

On toasted ciabatta bread with seaweed slaw, lettuce and tomato.

Broiled jumbo lump crab cake on a kaiser roll, with whole grain mustard tartar sauce and french fries.

Szechuan spice crusted with curry coconut chutney, snow pea shoots, passion fruit gastrique sauce.

Vegetable piperade, carrot ginger foam.

Organic, free range chicken breast (springfield farm in sparks, maryland), roasted fingerling potatoes, sautéed jumbo lump crabmeat, asparagus, with béarnaise sauce.

House made ravioli, wild forest mushroom filling, fried sage, pecorino cheese and pernod cream sauce.

With stewed vegetable ragout, carrot ginger foam.

With arugula, figs, toasted almonds, red grapes and apple liaison.

Broiled jumbo lump crab cake with baby green bean, yukon gold potato puree, haricot verts, pickled vidalia onions and whole grain mustard tartar sauce.

8 Oz.

10 Oz.

12 Oz.

14 Oz.

16 Oz.

24 Oz.

With honey raspberries.

Madagascar vanilla, dark belgian chocolate, cinnamon with meyers rum, kilimanjaro coffee.

Lemon ginger with meyers rum, raspberry with port, granny smith apple, mango with jamaican rum and lime.

With fried strawberries.

With honey raspberries.

With salted caramel center.

With wasabi ginger ice cream.

Sponge cake layered with strawberry mousse and pineapple curd.

Fried donuts served with vanilla ice cream.

Espresso panna cotta, spiced creme brule, lemon roulade, strawberry estrato (for sharing).

Chocolate truffle cake with vanilla milk shake.

With raspberry sorbet.

With walnut cake.

With caramelized banana's and coconut macaroon cookie.