Island Blue Crab Cake

Sweet blue crab seared over Caribbean slaw and accented with fresh pineapple salsa

Grilled Japanese Beef Kabob

Marinated Tenderloin skewered with Shiitake Mushrooms and Bell Peppers. Served with a vegetable Sushi Roll

Smoked Salmon Turnover

Flaky smoked Salmon, Brie Cheese, Tomato and Arugula, baked in Puff Pastry and served with Horseradish and Bacon Cream

Fried Cheddar Cheese Croquettes

Cheesy potato croquettes fried and served with zesty mole sauce.

Steamed Little Neck Tapenade

Fresh little neck clams steamed in white wine, butter and Mediterranean olive tapenade.

Tomato Napolean

Fresh tomatoes layered with fresh mozzarella, basil and balsamic reduction.

Sautéed Maine Lobster Tail

Sauteed 4 oz. Sweet Maine Lobster tail simmered in Rosemary Reggiano Crème.

Apple Cranberry and Arugula Salad

Mixed greens tossed with Arugula, sliced Apple, Craisons, Red Onion, Walnuts, Feta Cheese and light Cider Vinaigrette.

Heavenly Steak and Shrimp Caesar

Wood grilled beef tenderloin tips and gulf shrimp over tender romaine hearts, homemade croutons, Parmesan cheese and tomatoes.

Soup du Jour

Grilled Tenderloin Filet

Delicious choice Steer with brie mashed potatoes and grilled asparagus. Finished with red wine demi and onion confit.

Wood Grilled Ribeye Steak

Wood grilled Choice Steer Ribeye, served over Braised greens and oven roasted Potatoes, topped with roasted Shallot and Bacon Butter.

Wood Grilled Porterhouse

22 oz. Choice Porterhouse with a Sour Cream and Bacon stuffed baked Potato, caramelized Onion and three Beer battered Gulf Shrimp

BBQ Pork Shank

Melt in your mouth Pork Shank, braised in Heavenly BBQ Sauce. Served with Cheddar Cheese Croquettes and sweet creamed Corn

Chicken Mole

Braised Chicken in Mole rojo Sauce and served over Authentic Spanish Rice and topped off with Garcia’s famous Guacamole

Hazelnut Encrusted Pheasant Breast

Oven roasted McFarline Pheasant served with Brie mashed Potatoes, Frangelico Crème and accented with Pomegranate Relish

Sicilian Duck Breast

Breaded Pekin Duck Breast over angel hair, shredded Duck Confit and finished with light Tomato Cream and sweet Bell Pepper Relish

Pretzel Encrusted Sea Scallops

Mustard Pretzel encrusted Diver Sea Scallops seared over Bratwurst and green Onion Risotto. Finished with Wisconsin Beer and Cheddar Sauce.

Wood Planked Walleye Oscar

Canadian Walleye baked on a cedar plank, finished with Blue Crab Béarnaise Sauce. Accompanied by Brie mashed Potatoes and grilled Asparagus.

Grilled Mahi Mahi

Wood grilled Hawaiian Mahi Mahi wrapped in Rice paper with Wasabi Lime Butter and seared Scallops. Served over gingered Mandarin Rice and shiitake Napa stir-fry. Finished with Coconut Lime Broth.

Blackened Tuna

Sushi grade Tuna dusted in Cajun spices seared on cast iron. Served over Tasso and Sweet Potato mashers and Crawfish Cream Sauce. Accented with fried leeks.

Spanish Paella

Shrimp, scallops, clams and chorizo in saffron rice and topped with aioli and fried leeks.

Pan Asian Vegetarian Platter

Avocado and Cucumber Sushi Rolls with Seaweed salad, Meso Soup and Napa Shiitake stir-fry. Served with Wasabi, pickled Ginger and Soy Sauce.