Dining Hours: Monday – Saturday 5:00pm – 10:00pm

APPETIZERS

Soup du Jour   7

Creole Style Crab and Lobster Bisque   9

Lump Crab Cake with Tarragon Mustard and Caper Sauce   11

Grilled Portobello Mushroom with Lobster, Shrimp, Marinated Artichoke Hearts
Béarnaise Sauce   13

Pan Seared Colossal Scallops with Pear and Sun Dried Cherry Relish
Gorgonzola Cheese, Port Wine Reduction   11

Asparagus Encrusted with Panko Breadcrumbs,
Deep Fried Topped with Lump Crab Meat
and Béarnaise   9

Sautéed Escargot with Garlic and Saffron Sauce, Grilled Ciabatta Crostini   10

Crispy Flour Tortillas Layered with Chicken,
Corn, Peppers, Red Onion, Cilantro
Finished with Roasted Red Pepper Oil
and Avocado Coulis   8

Lightly Seared Yellowfin Tuna with an
Orange-Ponzu ReductionWasabi,
Pickled Ginger   10

Smoked Salmon TartareBlended with Truffle Oil,
Red Onion and Capers Topped with Dill Crème Fraîche, Served Over Sliced Cucumbers
House Made Crostini   9

SALADS

Baby Greens and Romaine with Walnuts and Feta Cheese Strawberry–Mint Vinaigrette   7

Classic Caesar   8

Bibb Lettuce, Baby Greens, Fresh Berries and
Pecan Crusted Warm Goat CheeseVanilla
Bean-Champagne Vinaigrette   12

Hearts of Romaine, Artichoke Hearts, Avocado, Smoked Bacon and Gorgonzola Cheese
Tomato Vinaigrette   9

 Sautéed Garlic Spinach   5
Grilled Jumbo Asparagus   5

ENTREES

Shrimp and Scallops
Sautéed with Tomatoes, Baby Spinach,
White Wine and Garlic Served Over
Angel Hair Pasta   24

Cold Water Lobster Tail, Lightly Breaded
and Fried, Mushroom and Red Pepper Risotto
Vanilla Bean - Frangelico Cream Sauce   36

Seared Salmon, Red Curry–Coconut Sauce
Purple Sticky Rice, Sautéed Bok Choy   23

Grilled Fresh Local Grouper
Lemon, White Wine and Butter Sauce,
Asparagus Risotto   28

White and Black Sesame Seared Ahi Tuna
Bok Choy, Napa Cabbage and Bell Peppers,
Tossed in Wasabi Vinaigrette
Finished with an Orange Ponzu Reduction   25

Breast of Chicken Stuffed with Prosciutto, Asparagus and Monterey Jack Cheese
Lightly Breaded, Deep Fried, Roasted Red Pepper and Garlic Cream Sauce   21

Roast Duckling Crisply Seared,
Finished with Grand Marnier-Peppercorn Sauce
Long Grain-Wild Rice   26

Fried or Broiled Cold Water Lobster Tail,
and Grilled Filet Mignon
Béarnaise Sauce, Potato, Vegetable du Jour   57

Grilled Filet Mignon, Cabernet-Peppercorn Demi-Glace, Topped with Crispy Onion Straws
Dauphinoise Potatoes, Vegetable du Jour   29

Grilled Filet Mignon
 Potato, Vegetable du Jour   27

Grilled 12 Ounce Rib Eye Steak
Caramelized Shallot and Roasted Garlic
Compound Butter Potato, Vegetable du Jour   29

Moroccan Dry Rubbed New Zealand Lamb Chops, Fresh Mint and Basil Pesto Potato,
Vegetable du Jour   27

DESSERT SPECIAL

Selection of Cheeses and Fruit
Paired with a Glass of 2002 Hardys Botrytis Semillon   16