Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Buffalo mozzarella, ripe tomatoes and fresh basil between portobello mushrooms and dipped in a francesi batter and sauteed to perfection tomato basil sauce
Tender filet mignon marinated in a soy ginger sauce, then broiled and served with sauteed mushrooms and crisp sweet potato fries
Cold water prawns flame broiled and served with a spicy chipotle sauce and toast points
Pan fried and served with sweet red pepper sauce
Tender calamari lightly breaded and deep fried till golden,marinara and thai sweet chili sauces
House combinations of domestic and imported cheeses and seasonal fresh fruit, served with an assortment of crackers
Five jumbo prawns, served with tangy cocktail sauce
Four cold-water prawns, lightly coated with shredded coconut, fried and served with thai peanut sauce, ginger scallion remoulade, macadamia nut mustard and a sweet chile lime sauce
Succulent lump crab meat served with a house prepared remoulade Sauce
Baked with fresh spinach hollandaise and seasoned bread crumbs
Fresh-shucked oysters served with ourhouse sauce sampler
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Rich creamy bisque with tender chunks of cold water lobster, served in a puff pastry topped terrine
Topped with imported swiss and gruyere cheese, baked golden brown
Mixed seasonal greens, roasted corn, carrots, olives, tomatoes, cucumbers, maytag bleu cheese and choice of dressing
Center cut crisp romaine, topped with maytag bleu cheese dressing, bacon and cherry tomatoes
Hearts of romaine tossed with a classic caesar dressing, grilled bruschetta and parmesan crisp
Thick slices of ripe tomatoes, imported buffalo mozzarella cheese, extra virgin olive oil, balsamic reduction and fresh basil
Fresh spinach leaves served with warm bacon vinaigrette and chopped eggs
A perennial favorite, seasoned and cooked to perfection
Served with port wine demi-glaze
Grilled 8 oz. filet mignon and an 8 oz. lobster tail served with fresh seasonal vegetables
Grilled beef tenderloin medallions, potato chive cakes, grilled shrimp and fresh asparagus, sauce béarnaise and port wine demi-glaze
12 oz. queen cut or 16 oz. king cut, dry aged, slow roasted and served with au jus
Broiled and topped with maitre dhotel butter
Topped with crispy shaved onions
Bone-in 24 oz. steak offers the best of both strip and filet
Grilled 14 oz. pork chop with caramelized onions and fresh seasonal vegetables caramelized onion sauce
Grilled 14 oz. veal chop with chanterelle mushroom sauce And fresh seasonal vegetables
New zealand rack of lamb frenched and rolled in a light dijon breadcrumb topped, baked and served with mint jelly
Tender chicken scallopinis lightly breaded with parmesan cheese, sauteed spinach, pressed potatoes and garlic beurre blanc
12 oz. chicken breast sauteed to perfection and served on a potato pancake with fresh seasonal vegetables
12 oz. breast of chicken broiled to perfection with apple bourbon BBQ glaze, with fresh seasonal vegetables
Delivered fresh daily, the most flavorful of all salmons is broiled on a cedar plank and served with a warm cream dill sauce
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Large prawns sauteed in a lemon garlic butter sauce, topped with capers and served on a bed of angel hair pasta
Large diver scallops wrapped in smoked bacon and sauteed to perfection, roasted garlic butter sauce and tomato ginger relish
Alaskan king crab served hot or cold with drawn butter or cocktail sauce
8 oz. australian cold water tail, baked or steamed or served thermidor style
Seared and served on a multi-grain roll with micro-greens and sweet potato fries. Ginger scallion remoulade and tarragon mustard aioli
Jumbo chicken wings, deep fried till golden then tossed in a sweet and spicy sesame sauce. Served with ranch dressing and cucumber salad
Thin sliced prime rib, dipped in au jus, topped with red onion jam, gruyere cheese, served on toasted rolls with onion rings
Fresh spinach in a rich cream sauce, with melted cheese, served with grilled bruschetta and lavash
Grilled to perfection and served on a toasted brioche roll and homemade fries. Sweet chile ketchup, ginger scallion remoulade and tarragon mustard aioli
Jumbo lump crab meat with a tomato ginger relish and crispy won ton chips, served in a shot glass
Cold water prawns flame broiled and served with a spicy chipotle sauce and toast points
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.