With jalapeño remoulade.

Creamy mozzarella in a mozzarella purse over baby arugula. With sun-dried tomato pesto and tomato confit. Drizzled with an aged balsamic glaze.

Pepper-crusted ahi tuna with seaweed salad, pickled ginger, and wasabi sauce.

Wild salmon, tomato confit, dill sour cream sauce, and lemon.

Mixed greens, apple, celery, walnuts, grapes & mango. Dressed in honey mustard.

Mozzarella, basil, and cherry tomatoes marinated in balsamic vinaigrette. Served on a bed of baby arugula.

Filet mignon, foie gras torchon, mushroom and onion, and serrano ham baked in a puff pastry until golden. Over green peppercorn sauce. Served with asparagus and carrots.

Tenderloin grilled to your request, served with a béarnaise sauce. Served with potato-carrot purée and asparagus.

8 oz. Caribbean lobster tail broiled with herb butter. Served with wild rice & carrots.

Organic chicken stuffed with spinach & Manchego cheese. Served with wild rice & mushroom sauce.

Maine lobster folded into a creamy risotto with serrano ham and truffled pecorino.

Pan-sautéed local black grouper with a brown butter meunière sauce with pimientos, capers, and parsley. Served with potato-carrot purée & broccoli.

Fileted local Yellowtail Snapper pan-sautéed, topped with crab cake & béarnaise sauce. Served with potato-carrot purée & asparagus.

Deep and inviting, a classic finish.

With chilled vanilla sauce and brandied cherries. A house specialty, not to be missed.

Garnished with fruit and raspberry sauce.

Decadence with a drizzling of raspberry sauce.