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Lobster, shrimp and crab meat in a creamy bisque with sherry.
Cocktail and Louis sauce.
with ratatouille vegetables, goat cheese and aged balsamic.
With trout, mackerel and salmon. Horseradish cream, onions and capers.
With Grand Marnier and Cumberland sauce.
With hydroponic tomatoes and fresh basil.
(Thinly sliced, cured, air-dried beef) Lemon and olive oil dressing, shaved Parmesan.
Baby iceberg, shaved red onion, tomato, toasted walnuts and roquefort dressing.
With Coach Farm goat cheese and raspberry vinaigrette.
With feta cheese, artichoke, and lemon-honey vinaigrette.
Fresh tomato sauce, basil, parmesean, mozzarella and eggplant.
Tossed in a light pesto sauce, white sauce or tomato sauce.
Shrimp, scallops and crab meat sauteed with old bay.
Sliced top sirloin with baby spainach, cucumber, red onion and creamy roquefort dressing.
Buffalo chicken, avacado, roquefort cheese, lettuce, bacon, egg and tomato.
Grilled salmon and scallops, poached shrimp and crab meat over mesclun greens with a spicy vinaigrette.
Over mescal with a walnut oil-tarragon vinaigrette.
With remoulade sauce, coleslaw and roasted yukon gold potatoes.
Wonton crisps, seaweed salad with a wasabi vinaigrette.
Shrimp, crayfish, and crab meat folded into a spicy cream filling, finished with lobster sauce.
With white wine, garlic, artichokes, olives, tomatos and herbs.
Topped with eggplant and mozzarella cheese.
Pan seared with peppercorn sauce.
With pineapple vinaigrette and jasmine rice.
6oz. tenderloin with sauteed mushroom and creamy peppercorn sauce.
Cocktail and louis sauce
With two sauces.
Filled with crayfish, shrimp and crab meat, finished with lobster sauce.
With pomodoro sauce and olive butter.
With ratatouille vegetables, goat cheese and aged balsamic.
With Roquefort, pine nuts and a balsamic vinaigrette.
Over mesclun greens with a walnut oil-tarragon vinaigrette.
Shrimp, clams, mussels, scallops, alaskan king crab legs, with tomato sauce and angel hair pasta.
Fresh tomato sauce, basil, parmesan, mozzarella and eggplant.
With lobster sauce and wild mushroom risotto.
With a ragout of shrimp, crab meat, corn and potatoes.
Jumbo lump crab meat, seaweed salad, jasmine rice, and Lemon-soy wasabi sauce.
Shrimp, clams, mussels, scallops, king crab legs with red curry coconut broth.
Remoulade sauce, coleslaw, and roasted yukon gold potatoes.
Grilled paillard of veal with asparagus, crab meat and hollandaise sauce.
With an orange-ginger sauce, apricot chutney, and garlic mashed potatoes.
With sliced tomatos, oregano and mozzarella cheese.
With caramelized onions, roasted yukon gold potatoes, and a creamy peppercorn sauce.
Shallot-merlot reduction, tomato provençale, haricot verts, risotto croquette.
Sauteed with olive oil and garlic
Sherry-soaked sponge cake, layered with strawberries, pastry cream and raspberry preserves. Topped with walnuts.
A house favorite…mascarpone and ladyfingers, laced with espresso and Kahlua.
Rich chocolate cake with a dark chocolate ganache
Freshly baked shortcake with raspberries, blackberries and strawberries topped with whipped cream
Atop a graham crust served with coconut ice cream
With marsala sabayon, whipped cream or anglaise.
Sour cherry and caramel sauce served with vanilla ice cream.
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