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traditional bisque with lobster meat, sour cream & sherry.
caramelized onions in a rich beef broth with gruyere, provolone & parmesan cheese.
served on pineapple-mango salsa with agave nectar.
large gulf shrimp with spicy cocktail sauce, remoulade & lemon.
stuffed with basil, wrapped in applewood bacon, served with tangy bbq sauce.
with bearnaise & bbq sauce.
seared rare with sweet & sour asian sauce, pickled ginger & wasabi cream.
1/2 lobster tail, gulf shrimp, jumbo lump crab & a trio of sauces.
pan-seared & served with remoulade sauce & lemon.
lightly breaded & flash fried, served with tomato coulis & mustard aioli.
cocktail sauce & lemon.
traditional preparation with spinach, bread crumbs & pernod.
romaine, baby greens, seasonal vegetables & choice of dressing.
romaine hearts, sourdough croutons, parmesan cheese & caesar dressing.
tomatoes, fresh mozzarella, basil, red onion, extra virgin olive oil & balsamic glaze.
iceberg, ripe tomatoes, applewood bacon, red & green onions with blue cheese dressing.
prepared: pan-seared grilled or blackened. choice of: sweet & sour asian sauce, beurre blanc, pineapple-mango salsa or red pepper chimichurri.
roasted corn & bacon.
remoulade & lemon.
yorkshire pudding & au jus.
cognac-peppercorn sauce.
red wine-mini demi.
drawn butter & lemon.
bearnaise & drawn butter.
jumbo lump crab, hollandaise & asparagus.
two 5oz. filets with peppercorn sauce.
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add lobster tail to any entree.
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steamed or grilled.
cheddar, boursin & parmesan.
sauteed or creamed.
applewood bacon & shallots.
garlic & sweet cream.
fresh herbs & garlic.
boursin, jumbo lump crab.
traditional toppings.
sweet soy sauce & fresh orange.
cheddar & bacon.
truffle oil, parmesan & parsley.
kosher salt & pepper.
sauce anglaise & vanilla ice cream.
sauce anglaise, vanilla ice cream & whipped cream.
raspberry coulis & whipped cream.
grand marnier, godiva chocolate & classic vanilla bean.
traditional key west recipe.
5 layers with cream cheese icing & coconut bacardi oakheart rum anglaise.
light & creamy with raspberry coulis & an almond tuile.
crumb topping with vanilla ice cream.
served in an almond florentine basket.
served in an almond florentine basket.
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