Crispy Rhode Island calamari, chorizo sausage, banana peppers, garlic, shallots, jalapeno cilantro aioli, aged balsamic

Cork braised Spanish octopus, Marsala reduction, spinach, shallot, fresh apple, lemon caper aioli

Crispy wonton shells, fresh raw spicy tuna, cilantro avocado, julienne cucumber, wasabi aioli, tobiko, lemon poke sauce

Jumbo lump blue crab, arugula, remoulade and crispy potato strings

Maine lobster, imported smoked gouda, crispy prosciutto, arugula and Yukon Gold chips

Five colossal U-15 shrimp served with house-made cocktail sauce

Lightly-seared rare Ahi tuna dressed in soy, ginger, garlic, lemon, sesame seeds and scallion. 

Fresh oysters, chopped clams, leeks, onion, carrot, celery, potato, corn, cream, bay seasoning. 

Artisan romaine, fresh parmesan, cracked black pepper, crispy French baguette with Caesar dressing

Walnuts, spinach, fresh Florida strawberries, goat cheese, honey dijon vinaigrette.

Fresh mozzarella, extra virgin olive oil, fresh basil, Molden sea salt, aged balsamic roma tomatoes.

Balsamic espresso reduction, Chef’s selection of potato and vegetable

Asian mushrooms, garlic, lemon, chardonnay, capers, truffle butter risotto, Chef's selection of vegetable

Six oz. Meyer Natural Angus Choice Filet Mignon paired with the choice of lobster tail (add $10), Alaskan king crab (add $7), or three beer-battered gulf shrimp and served with Chef’s selection of potato and vegetable

Josper grilled, scotch mushroom sauce, wild rice and grilled asparagus

Rosemary roasted fingerling potatoes, wild mushroom marsala ragout roasted cauliflower, lemon oil

Partially shelled, drawn butter, spinach sun-dried tomato pesto sauté, roasted red potatoes with parmesan and truffle oil

Split in the shell, butter basted and roasted mushroom cheddar truffle risotto, crispy prosciutto, garlicky kale

Edamame succotash with Nueske's bacon, roasted red pepper coulis and grilled asparagus

Pan-seared, orange-glazed, sweet pea basil couscous, arugula salad, sundried tomato pesto, balsamic reduction 

Roasted acorn squash, baby kale, Israeli couscous, port wine poached quince marmalade

Sauteed jumbo shrimp, creamy basil pistachio pesto, sun-dried tomato, crushed garlic, sauteed mushrooms, shaved parmesan and pappardelle pasta 

Steamed edamame dusted with coarse sea salt and togarashi

Marinated with seasoned sesame dressing