| Smoked Gouda Cheese |
$9.95 |
Crab dip topped with toasted pita points served over mixed greens. |
| Toast Points |
$9.95 |
Tomato basil roasted garlic borsin cheese dip served with toasted southwestern |
| Chefs Nightly Brochette on Foccacia Points |
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| Crab Cake topped with Shrimp |
$14.95 |
Croquette laced in a lobster vermouth cream sauce and a baby mozzarella caprice salad |
| Dinner Portion |
$22.95 |
|
| Pepper Corned Seared Ahi Tuna Laced |
$15.95 |
In a guava teriyaki glaze and a light melba sauce over mixed gourmet greens and seaweed salad |
| Dinner Portion - Australian Oysters Kilpatrick |
$13.95 |
Topped with bacon and a light classic worchester barbecue glaze on the half shell presented over mixed greens |
| Dinner Portion - Asian Spring Roll and Bourbon |
$13.95 |
`Marinated beef cubes served medium rare, tossed in gourmet greens and a light panzoo glaze |
| Dinner Portion - Florentine Bacon Risotto |
$14.95 |
And nc rock shrimp nestled in a six pepper island creamy pesto and shredded fine cheese |
| Dinner Portion - Pan Seared Bacon Wrapped Scallops |
$13.95 |
Served over cabdied pecans in a hoisen asian glaze served with seaweed salad and pickled ginger. |
| Dinner Portion - Sauteed Pork loin Bites |
$12.95 |
Portugesse smoked sausage and brunoise potato frits all in incorporated in a ancho chili chardonnay parsley sauce |
| Dinner Portion - Sauteed Garlic Shrimp |
$14.95 |
And cornmeal fried oysters over a parmesan encrusted pan fried tomato topped with shitake mushrooms and a light red pepper white wine broth |
| Dinner Portion - Pan Fried Calamari Tossed |
$12.95 |
In sweet and spicy cajun seasonings, garlic romano cheeses, kalamata olives and feta cheese crumbles in a spicy fri diablo sauce |
| Dinner Portion 2 |
$17.95 |
|
| Twin Pan Seared Crab Cakes |
$24.95 |
Covered in a lobster sherry cream sauce served over chefs vegetables and a sweet potato hash |
| Blackened Salmon Filet |
$18.95 |
Topped with a basil aioli served over baby mozzarella, vine ripe tomato, red onions, fresh basil and sliced thin cucumbers with kalamata olives and roasted tomato coolies |
| Bourbon Marinated 12 oz |
$23.95 |
Sterling silver ribeye steak with a caramel glaze, served with a sweet potato hash |
| Pan Seared Chicken Cutlest |
$18.95 |
In a rosemary lemon chardonnay barre blanc nestled in tri color tortellini and chefs vegetables and shaved parmesan cheese |
| Black Peppercorned New Zealand |
$18.95 |
Duck breast over rosemary risotto laced with a port wine glaze, stikton blue cheese crumbles, bacon wrapped scallops and pan fried green tomatoes |
| Filet Napoleon layered with Pan |
$29.95 |
Seared pancetta & grilled asparagus topped with a red wine demi glace & served over smoked gouda mashed potatoes. |
| Sauteed Shrimp, Clams, Scallops |
$26.95 |
Blue tip mussels tossed in a spicy fri diablo sauce over three cheese baked manicotti finished with boursin cheese crumbles & lump crab meat |
| Tempura Batter Flounder Filet |
$24.95 |
Served along side hand rolled spicy tuna roll, served over seaweed salad, mango teriyaki glazed vegtables topped with a apricot mango sweet relish. |
| 6-8oz Broiled Lobster Tail & 4.oz |
$35.95 |
Mesquite grilled filet mignon served over tarragon cream sauce |
