| Sauteed Crab Cakes |
|
On a bed of creamed sweet yellow corn & cerole remoulade sauce |
| Pate Maison |
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A smooth and creamy mousse pate, served with french bread toast points |
| Pan Seared Sea Scallops |
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Drizzled with extra virgin olive oil & balsamic reduction, topped with feta cheese |
| Crab Claws |
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Sauteed in chardonnay finished with garlic and parsley butter, or fried served with cocktail or tartar sauce |
| Scotch Smoked Salmon |
|
Thin slices of smoked salmon topped with red onion, capers and cracked black pepper, drizzled with extra virgin oil and balsamic vinegar reduction |
| Grilled Gulf Shrimp |
|
Tossed in virgin olive oil, with sundried tomatoes, kalamata olives, garlic, capers, artichoke hearts, leeks, and red onions, served on a bed of baby spinach, topped with feta cheese, pine nuts |
| Thyme Shrimp or Oysters |
|
Lightly breaded in thyme seasoned flour, deep fried served with fries or mixed vegetables |
| Paneed Veal |
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Pan fried, served with fettuccine, tossed in a marinara or alfredo sauce, topped with parmesan cheese, served with vegetarian mix |
| Sauteed Veal Piccata |
|
With crabmeat & capers in a lemon butter sauce, served with angel hair pasta & veg mix |
| Grilled Veal Chop (14 oz) |
|
With a marsala wine & shitake mushrooms sauce, creamed potatoes and veg mix |
| Grilled Filet of Beef (8 oz. Center Cut) |
|
Topped with parsley butter, served with creamed potatoes & veg mix topped with jumbo lump crab meat |
| Grilled Rack of Lamb |
|
With a balsamic rosemary infused olive oil, creamed potatoes and veg mix |
| Pan Seared Oven Roasted Duck Breast |
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With a fig compote & port win reduction sauce, topped with scallions and toasted pecans, served with creamed sweet potatoes & veg mix |
| Blue Cheese Salad |
|
Romaine & mix greens, tossed with blue dressing, with sliced red onions, walnuts, and blue cheese crumbles |
| Mix Green Salad |
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Artichoke hearts, kalamat olives, roma tomatoes, capers, tossed in an herb balsamic vinaigrette, topped with red onions, feta cheese and pine nuts |
| Spinach, Goat Cheese & Roasted Red Beet Salad |
|
Baby spinach tossed with a citrus balsamic vinaigrette, pine nuts & red onions |
