| Dining
Hours: Monday – Saturday 5:00pm
– 10:00pm
|
Appetizers |
Soup du Jour or Spicy Tomato Gazpacho |
$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 |
$15 |
Cornmeal Encrusted Fried Calamari with Chipotle Aioli, Corn-Jalapeno Relish |
$12 |
Baked Chesapeake Bay Oysters with Smoked Bacon, Braised Leeks, Mornay Sauce |
$15 |
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 |
$10 |
Sautéed Escargot with Garlic and Saffron Sauce, Grilled Ciabatta Crostini |
$10 |
Tower of Chilled Lump Crab with Lemon and Cilantro, Atop Spicy Tomato Gazpacho |
$10 |
Smoked Trout, Drizzled with Extra Virgin Olive Oil and Cracked Peppercorns Capers, Onions, Horseradish - Dill Sauce and Crostini |
$9 |
Lightly Seared Yellowfin Tuna with an Orange-Ponzu Reduction, Wasabi, Pickled Ginger |
$10 |
Classic Steak Tartare with Capers, Red Onion, Dijon Mustard and Crostini |
$12/21 |
| *18% Gratuity Added
to Parties of Five or More |
 |
SALADS AND ACCOMPANIMENTS |
Baby Greens and Romaine with Walnuts and Feta Cheese, Strawberry–Mint Vinaigrette |
$7 |
Caesar Salad for Two – Prepared Tableside |
$15 |
Bibb Lettuce, Baby Greens, Fresh Berries and Pecan Crusted Warm Goat Cheese Vanilla Bean-Champagne Vinaigrette |
$12 |
Hearts of Romaine, Artichoke Hearts, Avocado, Smoked Bacon and Gorgonzola Cheese Tomato Vinaigrette |
$9 |
Vine Ripe Tomatoes, Fresh Mozzarella Cheese, Fire Roasted Red Peppers Toasted Pine Nuts, Basil Chiffonnade, Balsamic Vinaigrette |
$10 |
| *18% Gratuity Added
to Parties of Five or More |
|
Entrees |
| Shrimp, Scallops and Calamari 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 and 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 |
Fried or Broiled Cold Water Lobster Tail, and Grilled Filet Mignon
Béarnaise Sauce, Potato, Vegetable du Jour
With 6 Ounce Filet
With 8 Ounce Filet
|
$57
$63
|
Grilled Filet Mignon, Morel Mushroom-Madeira Sauce, Topped with Crispy Onion Straws Dauphinoise Potatoes, Vegetable du Jour
|
$35 |
Grilled Filet Mignon, Béarnaise Sauce, Potato, Vegetable du Jour
6 Ounce Filet
8 Ounce Filet
|
$26
$32 |
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 |
| Sautéed Garlic Spinach |
$5 |
| Sautéed Bok Choy |
$5 |
Grilled Jumbo Asparagus
|
$5 |
| |
|
| *18% Gratuity Added
to Parties of Five or More |
|
DESSERTS |
|
| Bananas Foster for Two –
Prepared Tableside |
$15 |
Crème
Brulee |
$7 |
| Cheesecake du Jour |
$6 |
| Bailey’s Irish Crème
Chocolate Mousse Pie |
$6 |
| Key Lime Pie |
$6 |
| Chocolate Truffle Torte with Chambord
Sauce |
$6 |
| Caramel Flan with Fresh Berries |
$6 |
| *18% Gratuity Added
to Parties of Five or More |
|
