Pastry shell filled with raw chopped tuna, jalapenos, chives, garlic, and soy-lime vinaigrette.

With creamed spinach and cheese.

With cream peppercorn sauce.

Toasted bread with beef tenderloin, arugula, cherry tomatoes, blue cheese crumbles, balsamic glaze, and bacon marmalade.

With Buffalo mozzarella, cherry tomatoes, fresh basil, and balsamic glaze.

With Dijon-Champagne sauce.

With feta, black olives, cherry tomatoes, cucumbers, and Greek vinaigrette.

With jumbo lump crab meat and Dijon-champagne mustard.

Lightly breaded & pan-seared snapped topped with mushrooms, artichokes, and brown butter sauce. Served with fresh spinach and mashed potatoes.

Topped with capers, cherry tomatoes, field mushrooms, artichoke hearts, and lemon-white wine sauce. Served with asparagus risotto and sautéed spinach.

Pan-fried with sauteed mushrooms and citrus-chardonnay sauce. Served with butter whipped potatoes and seasonal vegetables.

Served with green beans, Lyonnaise potatoes (thin pan-fried potatoes w/ onions, butter & herbs), and house steak butter.

Served with green beans, Lyonnaise potatoes (thin pan-fried potatoes w/ onions, butter & herbs), and house steak butter.

Served with butter whipped potatoes, fresh broccolini, and herbed steak butter.

With red wine reduction. Served with Parmesan risotto.

Served with grilled asparagus spears and Lyonnaise potatoes (thin pan-fried potatoes w/ onions, butter & herbs).

With white wine sauce. Served with green beans and jumbo shrimp.

Served with sautéed spinach and ponzu sauce (citrus-soy sauce).

Served with green beans, Lyonnaise potatoes (thin pan-fried potatoes w/ onions, butter & herbs), and house steak butter.

With beefsteak tomatoes, fresh mozzarella, Kalamata olives, basil, and balsamic.

Field greens with red onions, tomatoes, and red wine vinaigrette.

Romaine with black beans, roasted corn, red onions, sliced avocado, bacon, feta, and honey-lime vinaigrette.

Iceberg wedge with tomatoes, red onions, scallions, bacon, blue cheese crumbles, and blue cheese dressing.

With shiitake, oyster, and field mushrooms.

Caramel custard.