A mixture of Porcini, Portabella, Mushrooms and Parmesan cheese. Served with Pesto Cream Sauce.

Fresh Shucked Oysters sauteed with balckened spices, white wine and butter. Served with French bread.

Half a dozen oysters with sauteed spinach, bacon, parmesan cheese bread crumbs, laced with pernod and baked until golden brown.

Plump crab meat with peppers, onions, and parmesan cheese crumbs. Sauteed and topped with Jalapeno Tartar sauce.

French Brie Wheel, baked and topped with Pecan Frangelico sauce. Served with French Bread.

Sweet Maine Lobster Meat, Peppers, Onions and Parmesan cheese, all baked in Artichoke bottoms and laced with a bernaise sauce.

Fresh tuna loin, rubbed with Wasabe and rolled in Nori wrap, then crusted with ginger crumbs, pan seared and garnished with Teriyaki sauce.

Norwegian Smoked Salmon served with capers, onions, boiled egg and toast points. Garnished with Remoulade sauce.

Sauteed spinach and sliced artichokes tossed with cream cheese spread, then baked and served with grilled ciabatta bread.

Crawfish tails, spinach, roasted corn and black beans finished with mozzarella and feta cheese, rolled in a spring wrapper then flash fried. Served with creole hollandaise sauce.

Traditional Style finished with red wine and a cheese crouton.

Rich and Thick Soup topped with Cilantro, Sour Cream and Scallions.

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.

Grilled boneless breast of chicken, served over pesto linguine and topped with jumbo lump crabmeat, asparagus spears and bearnaise sauce.

Boneless breast of chicken, stuffed with bleu cheese, grapes and port wine, laced with a raspberry demiglaze and served with a creamy mushroom risotto and asparagus spears.

Pork Tenderloin marinated in apple juice and Jack Daniels, grilled to perfection and laced with a marinade reduction. Served with grilled apples, fried green tomatoes and sweet potato mash.

A combination of sea scallops, large gulf shrimp and fish du jour, all grilled to perfection then laced with lobster beurre blanc sauce, served over angel hair pasta and garnished with fresh vegetables.

8oz center cut beef tenderloin grilled to your taste, garnished with portabella mushroom merlot sauce, accompanied with chef's mashed potatoes and asparagus spears.

Dijon rubbed rack of lamb, grilled to your desired temperature, garnished with rosemary, juniper berry bordelaise sauce, served with chef's mashed potatoes and asparagus spears.

Rubbed with mint marmalade, grilled to your desired temperature and garnished with mint demi and extra marmalade, served with chef's mashed potatoes and asparagus.

Boneless breast of duck grilled to your desired temperature, glazed with a raspberry demiglaze and served with a creamy mushroom risotto and wilted spinach.

Marinated with orange juice then grilled to your taste. Laced with a mandarin orange glaze.. Srved with sweet potato mash and sauteed spinach.

Grilled new york strip medallions topped with melted fontina cheese and jumbo lump crabmeat, laced with veal demi served with angel hair pasta and sauteed spinach.

Grilled boneless breast stuffed with spinach and feta cheese, topped with artichoke and fontina cheese sauce. Served with rice pilaf and fresh vegetable medley.