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

Hand-cut A7 Wagyu beef seared at the table on a Hot Stone with pickled onions, Korean barbeque sauce and black Hawaiian sea salt

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

Chef-selected oysters, Josper baked, spinach, onions, garlic, parmesan, Nueske's bacon, Pernod and lemon caper aioli

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

Maine lobster, shrimp, fresh fish, cream and Nueske’s bacon. Bowl served with Troyer’s Amish Swiss crouton

Fresh hand-chopped Meyer all-natural tenderloin, anchovies, capers, shallots and dijon mustard on a toasted French baguette. 

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

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

Half pound, served chilled with Key West dijon. 

Artisan romaine wedge, gorgonzola dressing, Nueske's bacon, grape tomatoes, moody blue cheese crumbles and croutons

Spinach, quinoa oat crunch, toasted almonds, pepitas, sunflower seeds, dried blueberries, chickpeas, tomatoes, feta cheese and white balsamic vinaigrette

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

Baby kale, julienne apples, pumpkin seeds, dried black fig, cranberries, Gorgonzola, walnuts and a house-made cranberry vinaigrette. 

Big full meats, mild to medium level of salinity. 

Deep cups with a mild brine and sweet, clean finish. 

Sweet salt flavor with a smooth honeydew finish. 

Firm meat, super briny, sweet and creamy. 

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

Crispy onion straws, Chef’s selection of potato and vegetable

Jerk-rubbed, Josper applewood smoked and grilled, served with onion straws and 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

Crispy onion straws, Chef's selection of potato and vegetable.

Jerk-rubbed, pineapple salsa, mango mint coulis, coconut risotto, grilled asparagus. 

Josper-grilled, rosemary fingerling potatoes, grilled asparagus, lump crab meat and a bearnaise sauce. 

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

Cracked, served chilled with Key West dijon, Chef's selection of potato and vegetable 

Lemon-baked potato medallions, shrimp, edamame, Spanish chorizo, sherry-infused lobster cream, chives. 

Cauliflower puree, black beluga lentils, petite arugula salad, roasted Roma tomato, grilled asparagus. 

Red wine-braised, cheddar cheese grits, sauteed mushrooms, pearl onion and baby carrots, red wine demi glaze. 

Blackened, green tomato relish, blue crab risotto, Chef's vegetable. 

Jumbo shrimp, fresh pearl onion, heirloom baby tomatoes, Creole cream sauce, house-made green chili cornbread croutons and asparagus. 

Steamed edamame dusted with coarse sea salt and togarashi

Marinated with seasoned sesame dressing