Appetizers

Stuffed Jalapeños

Jalapeños stuffed with cream cheese, corn, and garlic, wrapped in bacon, and deep fried; served with raspberry vinaigrette.

Asparagus and Eggplant Frittes

Asparagus and eggplant battered with buttermilk and seasonings; served with a light Romesco sauce.

Crab Risotto Balls

Crab, risotto, garlic, spinach, and sundried tomates; lightly fried and served with  lemon butter for dipping.

Sashimi Tuna

Ahi tuna steak seared with a ginger and wasabi crust; served wtih seaweed salad, sticky rice, wasabi, and pickled ginger.

Bruschetta

Toasted foccacia topped with a tomatoes, scallions, red onions, basil, garlic, and parmesan cheese

Entrées

Lobster Ravioli

Large lobster stuffed ravioli tossed in a Romesco sauce finished with basil; served with asparagus

Surf & Turf

Two four ounce chocie sirloin medallions sandwiched with a blend of shrimp, cream cheese, garlic, and scallions; served with a baked potato.

Roasted Half Chicken

A roasted chicken half; served on a bed of wild rice with a side of asparagus.

Gorgonzola Ribeye

Juicy ribeye peppercorn encrusted and topped with gorgonzola garlic butter; served with a redskin mashed potatoes.

Wahoo Tacos

Cajun spiced Atlantic caught Wahoo served with parmesan, spring mix, and a mango pineapple salsa in flour tortillas; served with mexi rice and corn salsa.

Flounder Mediterrranean

Flounder fillet baked with fresh basil and lemon then finished with roma tomato and kalamazta olive sauce and feta cheese; served on a bed of spinach with a side of redskin mashed potatoes.

Green Peppercorn and Honey Soy Glazed Duck

Duck breast brined with green peppercorns and sea salt, baked with a honey soy glaze; served on a bed of Swiss chard salad and a side of asparagus. 

*Menu items are subject to change.