SHRIMP SCAMPI: Scampi style sautéed shrimp over a bed of citrus parmesan risotto with spinach

HANGER STEAK: Sous vide and grilled hand cut hanger steak, topped with a truffle oil and black garlic compound butter. Served with a corn and gruyere mashed potato and smoky gilled eggplant

WAHOO: Fresh local caught Wahoo. Rubbed with our house jerk seasoning and oven roasted. Served with a coconut cream risotto and fresh broccoli

FILET MIGNON: Black garlic rubbed 10 oz Tenderloin, frilled to order. Topped with a chimichurri sauce. Served with panko fried eggplant and roasted sweet potatoes

RACK OF LAMB: Moroccan spiced rack of lamb, sous-vide and seared medium rare. Served an herb and spiced couscous tagine

CHORIZO SCALLOPS: Chorizo infused oil seared U10 scallops served over a chorizo creamed corn with red peppers and pearl onions. Topped with micro wasabi.

Teriyaki glazed chicken, peppers, onions and mushrooms. Served over white rice.

Eight ounce burger topped with crab dip, bacon and melted cheddar cheese. Served on a Brioche bun

Fish filet coated in our house made chips then deep deep fried.  Topped with Old Bay tartar sauce, lettuce, tomato and onion and served on a Brioche roll

Puff Pastry stuffed with pepperoni and mozzarella cheese. Served with marinara sauce