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with Sour Cream and Chives
with Fennel, Pesto and Parmesan Cheese
with Pinot Grigio, Tomato and Garlic
with Kumamoto and Beau Soleil Oysters
with Ginger, Shiso Leaves, Cucumber and Mango
with Gorgonzola, Ricotta and Sweet Red Onion
with Avocado, Asparagus, Hearts ofPlam and Truffled Balsamic Vinaigrette
Oysters, Mussels, Shrimp, Lobster and King Crab Legs with Cocktail Sauce and Lemon
with Citrus Segments, Virgin Olive Oil, Opal Basil, and Spaghetti Squash
with Julienne of Carrot, Leeks, and Celery, served in a Butter and Truffle Enriched Fish Fumet
with Sesame-Crusted Tuna Sashimi, Seaweed Salad, Lobster Tail, Vegetable Nori and Tempura Soft Shell Crab
with Green Peppercorn Sauce and Galic Mashed Potatoes
with Port Garlic Sauce and Stilton Cheese
with Beer battered Onion Rings and Hot House Tomato
with Chipotle, Black Bean Refritos and Roasted Poblano Chillis
with Vidalia Onion, Fresh Mozzarella, Pesto and Hot House Tomato, served with Arugula Salad
with Fine Herbs, Shallots, Lemon and Olive Oil
with Crispy Polenta Croutons, Gorgonzola, Pears and Cranberry Vinaigrette
with Goat Cheese, Roasted Beets, Oranges, Pea Sprouts and Citrus Vinaigrette
with Red Onion, Green Apples, BaconLardons and Hard-Cooked Egg
with Spinach, Colorful Vegetables, Candied Pecans and Ginger Vinaigrette
with Peanuts, Ginger Crispies and Spicy Thai Dressing
w/ Hand-cut Fries
with Hand-cut Fries, served with Mango Chutney
with Hand-cut Fries
with Radicchio, Baby Spinach, Garlic,
with Pear, Toasted Pine Nuts, and Opal Basil
(Scallops, Shrimp, Cockles, Mussels, Halibut and Lobster)
with Napa Cabbage, Shiitake Mushrooms and Green Onions in a White Miso-Hun Dashi Broth with Lemongrass and Ginger
with Caramelized Onions, Toasted Garlic and Hazelnuts
with White Chocolate Chip-Lime and Macadamia Nut Cookies
with Chocolate-covered Espresso Beans
with Creme Chantilly
with Vanilla Bean Ice Cream
with Whipped Cream