sauteed in a lemon garlic butter and white wine sauce served in a golden puff pastry.
Made to order and served with honey mustard dipping sauce.
5 large shrimp dusted in coconut and served with our tangy orange- lime dip.
Imported brie wedge topped with walnuts and blackberry compote, wrapped in puff pastry baked to perfection, over a wonderful blackberry-cranberry reduction along with fresh fruit and flatbread.
colossal shrimp served with cocktail sauce.
seared yellow-fin tuna with a ginger soy marinade alongside pickled ginger and wasabi.
Wrapped in a crispy wonton and coated with our rum citrus glaze.
pan sauteed to golden brown and topped with roasted red pepper sauce.
1/2 dozen baked oysters topped with a creamy spinach and artichoke topped with hollandaise sauce.
4 pork shanks served with our guava BBQ sauce
served with salmon mousse, red onions, and capers.
fresh shucked oysters served on the half shell.
Our soup of the day.
Our Crab Bisque soup
Add fresh portabella mushroom for $3, chicken for $5 or grilled fish for $6 to any Salad entree
Field greens tossed with feta cheese, cucumbers, tomato, garbanzo beans and pumpkin seeds mixed in chef's balsamic vinaigrette.
fresh romaine lettuce tossed with our homemade Caesar dressing, croutons and parmesan cheese.
Baby spinach leaves tossed with fresh blueberries, pecans, bleu cheese crumble and finished with a blueberry vinaigrette dressing.
All entrees are served with fresh bread, and chefs' choice of rice or potato and vegetables.
8oz. center cut with mashed potato and vegetables, finished with demi-glace or parsley butter.
14oz. choice with mashed potato and vegetables topped with bleu cheese demi-glace or parsley butter.
Grilled to perfection and served with vegetables and mash potato topped with honey guava BBQ sauce.
Pan seared grouper finished with amaretto sauce accompanied by, rice and vegetables.
Grilled Mahi topped with mango pineapple salsa served with rice and vegetables.
Fresh salmon crusted with herbs and finished with our lobster cream sauce, asparagus and mash potato.
dusted in coconut and sauteed to perfection over a bed of rice and finished with our mango cream sauce.
Yellow fin tuna crusted with black and white sesame seeds served over canton noodles with ponzu sauce.
Roasted duckling topped with honey orange sauce served with rice and vegetables.
Six crab stuffed shrimp served with rice and vegetables topped with hollandaise.
Chefs choice of grilled fish, crab cake and large grilled shrimp served with vegetables and rice.
Chicken breast crusted in onions alongside homemade mash potato and vegetables topped with rum citrus glaze.
Fresh seasonal garden vegetables seasoned, sauteed and blended together for a rich vegetable alternative served over rice.