Dinner Menu

House made smooth, creamy bisque loaded with lump crab meat. Cup or bowl

Chef's spin on a classic soup with smoked Vidalia onions, crouton and topped with three cheeses.

House made soup selection of the day. Cup or bowl

Whole hearts of romaine lettuce lightly grilled & finished with cracked black peppercorns, shaved parmesan and croutons. Dressed with our citrus Caesar dressing.

Golden fried calamari, tossed with mixed greens, toasted cashews, cherry tomatoes, shaved Bermuda onions, crispy wonton strips and Mandarin oranges in our miso lime vinaigrette.

Hydroponic grown baby arugula tossed with toasted pine nuts, shaved pecorino Romano ribbons, baby grape tomatoes and tossed in a honey truffle vinaigrette with crushed black pepper.

Mixed greens, cherry tomatoes, shaved Bermuda onions, goat cheese and croutons, tossed in caramelized sherry vinaigrette. Nestled in a cucumber crown topped with shredded carrot. Tofu can be substituted for goat cheese.

Nestled atop a bed of sweet corn and mango salsa with lemon aioli.

Twin crispy wontons filled with ribeye steak, sautéed peppers and onions & served with a beer cheese sauce.

Hand cut calamari rings lightly breaded and fried golden brown, then tossed in a Thai chili and hot cherry pepper sauce.

Sashimi grade ahi tuna dusted with Asian 5 spice and two-tone sesame seeds, then pan seared rare. Served atop a cello noodle and seaweed salad dressed with wasabi ponzu.

Warm velvety French Brie topped with honey and toasted almonds. Joined on the plate by select fresh seasonal fruit, crostini and crackers. Served with sweet Thai chili for a little heat. Shareable portion.

Bacon lardons & cold water lobster knuckle meat sautéed in a three cheese cream sauce. Topped with toasted buttered panko breadcrumbs.

9 jumbo wings served smoked or fresh, then tossed in a trio of sauces: spicy Jamaican jerk, honey Buffalo and hoisin BBQ. Served with a cool bleu cheese slaw.

Organic frenched pork chop grilled to perfection. Served over Yukon gold mashed potato with asparagus and finished with a roasted red pepper demi glaze.

Creamy risotto sautéed with lobster knuckle meat, topped with dayboat sea scallops and colossal shrimp, drizzled with lemon oil and chive.

A center cut 7 oz. filet mignon grilled to perfection. Served with Yukon gold mashed potato, asparagus and a port wine demi. Topped with pommes frites and applewood bacon lardons.

Organic duck breast, pan seared, sliced and served atop a sausage, mushroom and sage stuffing. Served with asparagus and finished with a black cherry demi glaze.

Cold water salmon filet, pan seared and served atop black forbidden rice. Topped with lobster Newburg sauce and served with asparagus.

Herb crusted frenched lollipop lamb chops, pan seared and roasted to perfection. Served with creamy risotto & asparagus and finished with a mint demi glaze.

Organic pork tenderloin, grilled then finished in the oven and glazed with a ginger honey garlic sauce, sliced and served with pan seared buttery smashed potatoes and asparagus.