Large sea scallops pan seared in sesame oil laced with a wasabi orange glaze, served with rice pilaf and steamed asparagus.

Sauteed shrimp, scallops, grouper and mussels tossed in a light pesto cream served with mushrooms and asparagus over angel hair pasta.

Gulf shrimp sauteed with garlic, dijon mustard, scallions and finished with white wine served over wilted spinach, accompanied with rice pilaf.

Center cut tuna steak rubbed with ground coriander, pan seared, sliced and laced with a sesame plum sauce, garnished with ice pilaf and asparagus spears.

Local grouper stuffed with maine lobster dressing and baked, topped with lobster beurre blanc served with angel hair pasta and sauteed spinach.

Local grouper fillet crusted with pecans, laced with a sweet hazelnut cream and served with sweet potato mash and fried green tomatoes.

Local grouper fillet crusted with shredded potatoes, pan sauteed golden brown, served with fresh vegetables, laced with lemon caper sauce.

Two veal cutlets, stuffed with brie cheese, asparagus spears, and smoked ham, lightly breaded and baked to perfection, topped with mushroom marsala sauce, served over linguine alfredo and fresh vegetables.

Six jumbo gulf shrimp, stuffed with Maine lobster dresing, served with lemon butter sauce and garnished with fresh asparagus and rice pilaf.

Jumbo gulf shrimp crusted with shredded coconut, topped with pina colada sauce, served with sweet potato mash and fried green tomatoes.