Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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oven fresh - sweet - tropical - delicious
one dozen served with drawn butter
fresh jumbos served chilled with two sauces
lightly fried - tossed with cherry peppers and Scallions (serves 2 or more)
served with tomato butter sauce
garlic butter, wine and herbs
1/2 dozen fresh northern cold water oysters
served with garlic crostini
sliced and served on mixed greens with tomato, olives, onion and vinaigrette
served in banana nut muffin with fresh fruit and vegetables
gulf shrimp blended with Scallions, onions, peppers and mango dressing served in melon with fruits and vegetables
a medley of fresh lobster, bay scallops and gulf shrimp mixed with tarragon herb mayonnaise. Served in pineapple boat with tropical fresh fruit
Island spiced chargrilled breast of chicken glazed with mango chutney served with fresh fruits over mixed greens
classic Caesar topped with blackened chicken
fresh mixed greens tossed with honey mustard dressing garni of cucumber, tomato, olives and avocado
filet mignon, bibb lettuce and stilton blue cheese tossed in lemon caper vinaigrette
our traditional cabb salad. Served with choice of dressing
served classic style with our homemade dressing
freshly ground yellowfin tuna, lightly seasoned, chargrilled and glazed with say sauce, wasabi and honey mustard. Served on a toasted Kaiser roll
oven roasted pork, smoked ham, jack cheese, sliced onions, pickle and mustard
served in a pita with lettuce, tomato and tropical mango dressing
buttermilk coated, crispy fried, served on Kaiser roll. Our homemade tartar sauce
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chargrilled to order
choice of American, Swiss and cheddar
crumbled blue cheese served with Creole pepper and roasted garlic mayonnaise
cajun spiced and topped with melted jack cheese and zatarans Creole mustard sauce
topped with baby brie cheese, dijon bistro sauce and champagne steamed onions
medallions of fresh lobster set on toasted English muffins, crowned with poached eggs and key lime hollandaise sauce
fresh lump crab lightly spiced. Served on a bed of baby greens with remoulade sauce
fresh mushrooms, fontina cheese, Scallions and diced tomatoes
white meat chicken, mushrooms and shallots with madeira wine and sauce money
boneless breast coated with seasoned mashed potatoes and oven baked
with mushroom and rich cream sauce. Served in a puff pastry
served cubon style with black beans and rice
thickly sliced and specially seasoned, Served with mild Creola sauce
crawfish tails smothered in sauce etoufee and served in classic puff pastry
sauteed and served with pineapple salsa
jumbo butterflied shrimp coated with fancy coconut and golden fried served with twin dipping sauces
pan blackened and topped with crawfish etouffee
charbroiled and served with hollandaide sauce
coated with pecans, sauteed in butter and lemon
crispy fried, served with malt vinegar, cole slaw and French fries
fresh fruit stuffed with crabmeat, lemon butter sauce
sauteed and topped with grilled onions, mushrooms and sauce bordelaise
plum tomatoes, mozzarella, olive oil, basil and oregano
jumbo slices of pepperoni a top imported Italian cheeses
grilled chicken, mozzarella cheese, plum tomatoes, stilton blue cheese and mixed greens
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blanc de blancs, france
dom perignon, france
white star, france (half btl)
brut, la francaise france
brute france
carneros
napa valley
estate battled, chalk hill sonoma
reserve, dry creek valley
reserve, napa valley
oakville estate, napa valley
reserve, Russian river valley
napa valley
napa valley
California
riverstone, monterey
sonoma
grand reserve, California
vintners reserve, California
chalk hill, sonoma
Austalia
napa valley
sonoma
napa valley
sonoma
fume blanc, sonoma
napa valley
fume blanc, sonoma
napa velley
saliloquy napa valley
napa valley
sonoma
napa valley
9. oregon
chateau de chantegrive, bordeaux. france
louis jadot, burgundy france
bollini trentino, Italy
maso canali, trentino
santo margherita Italy
Joseph drouhin, burgundy france
California
summer filed col
louis jadot
st emilion 1995
saint - estephe 2000
saint - estephe 1989
graves 1995
bardeaux superieur 1995
bordeaux
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estate reserve napa valley
Columbia valley
napa valley 1989
reserve, dry creek valley
barreli creek vinayard Alexander valley 1996
California
seven oaks, paso robles
napa valley
vintner's reserve
yulupa sonoma
kara's vineyard, napa valley
napa valley
sonoma
California
napa valley
sonoma
reserve dry creek valley
vintner's reserve
sonoma cosk, sonoma
napa valley
brolio Italy
castello banfi toscana, Italy
david bruce, sonoma
oyster bay, New Zealand
Mcwilliam's hanwood estate, Australia
rancho zabaco, heritage vines, sonoma
ravenswood, vintner's blend sonoma
sweet oven fresh
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tomatoes mozzarella olive oil basil and oregano
chicken, mozzarella, tomatoes, blue cheese and lettuce
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steamed or broiled 1/2 lb - 3 lbs
lobster, oysters clams and shrimp
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stuffed with crabmeat and tempura batter fried in the shell served with drawn butter, mustard sauce and soy ginger sauce, choice of potato
medley of lobster shrimp scallops, mussels, andouille sausage, fresh fish and Spinach. blended with calypso rice
pan sauteed fresh filet over clams, shrimp, potatoes, carrots, roasted garlic and diced tomatoes in a light broth, truly a one dish meal
lobster, sundried tomato and mushroom stuffed filet over sauteed Spinach with yellow pepper collis choice of potato
coated with pecans, sauteed in butter and lemon
sauteed with toasted almonds and chardonnay sauce
fresh filet - soy ginger sauce
with sauteed hearts of palm and mango bearnaise
fresh filet topped with crawfish etouffee
served with roasted garlic and Creole mayonnaise
finished with shrimp mushrooms and leeks in a lemon butter sauce
jumbo's baked with de jonge butter and sherry wine sauce
bahamian blue crab with tomato butter sauce
pan seared, seasoned breadcrumbs over sauteed Spinach
shrimp, lobster, scallops and mussels over linguini
served with drawn butter
center-cut tenderloin
10 oz finest aged boneless steak
prime aged 16 oz bone - in steak
N Y strip topped with fresh pepper brandy sauce
ribeye cut glazed with orange pineapple ginger sauce
delicately sauteed in garlic butter
boneless breast stuffed with Spinach, mozzarella and mushrooms
finished with a l'orange sauce
the very best of land and sea
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tempura battered lightly fried
steamed drawn butter
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.