| Seared Shrimp |
|
Seared to perfection and drizzled with sesame |
| Lump Crab Cake 4 oz. |
|
Served with lemon, butter, tartar |
| Marinated Mushrooms |
|
Sauteed garlic shallots, vinaigrette, tarragon |
| Lobster Bisque |
|
Served with fresh bread |
| Jumbo Shrimp Cocktail |
|
Chilled, served with traditional cocktail sauce |
| Sticky Chicken Wings |
|
Honey, soy, garlic glazed |
| Classic Ceasar Salad |
|
Plain or with chicken breast |
| The Wedge |
|
A crisp wedge of iceberg field greens and capers. Add tomato, mushrooms, or blue cheese crumbles |
| Side Salad with Entree |
|
Simple fresh salad |
| Pan-Roasted Glazed Filet Mignon 8 oz. |
|
Topped with gremolata |
| The Rib-Eye 16 oz. |
|
An outstanding example of USDA prime at its best. Well marbled for peak flavor, distinctively delicious |
| The New York Strip 16 oz. |
|
A prime cut with a full bodied texture firmer than a rib-eye |
| Mahi-Mahi 8 oz. |
|
Lemon-peppered and pan-seared to perfection |
| Swordfish 8 oz. |
|
Citrus-wine reduction |
| Braised Lamb Shank |
|
Pan-seared and braised in classic demi-glazed sauce |
| 1 1/2lb Whole Lobster |
|
Pound and a half of lobster |
| Fresh Vegetables |
|
Garlic mashed potatoes, sauteed asparagus baked potato loaded, steamed broccoli |
