Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Artichoke hearts and spinach served warm and topped with Reggiano-Parmigiano cheese. Fresh chips for dipping
Jumbo, blackened sea scallops with a walnut-bleu cheese sauce over spinach.
Seared rare tuna served with three sauces.
A grilled tortilla with broiled lobster, cheese, scallions, tomatoes, black olives and jalapeno.
A house specialty. Sauteed golden brown, served with salsa and chili mayo.
Crabmeat stuffed shrooms topped with Reggiano-Parmigiano and mozzarella cheeses.
Black Tiger Shrimp with a classic cocktail sauce.
Basted with homemade BBQ sauce and served with slaw.
Italian sausage stuffed banana peppers served with house-made marinara.
Skewered marinated beef and chicken grilled over mesquite wood, served with peanut sauce for dipping.
Lightly breaded and deep fried, served with house-made marinara.
With Parmesan risotto cake, cabernet reduction and bearnaise sauce.
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Eggs, tomato, bacon and crumbled bleu cheese with our house garlic lime dressing.
Topped with diced tomato, smoked bacon and Thousand Island dressing.
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Fresh basil, tomato and mozzarella cheese with balsamic vinegar and honey lime dressing.
Grilled marinated chicken breast over a bed of mixed lettuce tossed in honey-lime vinaigrette, topped with peanut sauce.
Sauteed tips over a large Caesar salad.
Three crab cakes served with rice, vegetables and chili mayo.
Grilled to perfection, topped with herb butter and served with rice.
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Served with potato or vegetable.
New Zealand orange roughy with crab stuffing, baked and served with rice.
Loaded with crabmeat stuffing.
Fettuccini with chicken, wild mushrooms and artichokes tossed in a garlic herb cream sauce.
Two mesquite grilled chicken breasts topped with bacon, tomatoes, scallions and cheddar cheese.
A half pound burger blackened to your liking and topped with Maytag Bleu cheese, lettuce and tomato. Served with French fries and coleslaw.
Slowly smoked pork shoulder pulled from the bone, then tossed in Southeastern-style barbeque sauce, served with French fries.
Slowly smoked in our ovens with hickory wood, slathered in homemade barbeque sauce, served with French fries and coleslaw.
Tender veal cutlets sautéed with mushrooms in a Marsala wine sauce, with rice or vegetables.
Fire-roasted peppers, mushrooms and tomatoes with beef tenderloin tips in a creamy blush sauce.
Homemade veal meatloaf, served with mashed potatoes and sauteed vegetables.
Fire roasted vegetables tossed in house made marinara.
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Fettuccine noodles sauteed with fresh sea scallops in a creamy Alfredo sauce.
Sauteed chicken breast topped with capers, pancetta bacon, artichokes and a white wine sauce.
Breaded chicken with homemade marinara and mozzarella cheese and penne pasta.
1/4 slab baby back ribs, pulled pork and BBQ chicken breast. Served with fries and coleslaw.
12 oz.
Our center-cut Certified Angus Beef strip is thick and juicy.
Beef tenderloin grilled, topped with Maytag Bleu cheese. 9 oz.
The leanest and most tender beef cut, herb/garlic marinated, served with veggies over a bed of rice.
A hand-cut, bone-in Certified Angus Beef ribeye - our most flavorful steak. 20 oz.
Hand-trimmed tenderloin filet at its finest. 9 oz.
Two 4 oz. medallions served with a Parmesan risotto cake and sauce Béarnaise.
4 oz. filet medallions with your choice of: Atlantic Salmon, Stuffed Shrimp or Crab Cakes.
Two 8 oz. mesquite grilled chops served with vegetable or potato.
14 oz.
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Jamesons Irish Whiskey topped with whipped cream and crème de menthe.
Frangelico and Irish cream topped with whipped cream.
Tia Maria and brandy served in a sugar-rimed glass.
Kahlua, Irish cream, brandy and chocolate syrup, topped with whipped cream.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.