All entrees served with a garden salad, roasted garlic bread & pesto butter.

Filet Mignon 28
Hand-carved tenderloin served w/ portobello mushroom demi glaze topped with a tarragon mornay sauce served with mashed potatoes du jour & creamed spinach.

Rib Eye 26
Hand-carved rib eye topped with roasted garlic peppercorn cream sauce served with mashed potato du jour & creamed spinach.

Crab Cakes MKT
Two southern-style, pan-fried crab cakes with zesty dill remoulade served with risotto primavera & vegetable flan.

Rack of Lamb 29
New Zealand rack of lamb topped with curry orange glaze served with mashed potatoes du jour & creamed spinach.

Pork Chop 22
Triple nut crusted pork chop with fig demi glaze served with mashed potato du jour & asparagus.

Stuffed Chicken Breast 16
Chicken breast with spinach and cheese topped with a tomato alfredo sauce served with rice & vegetable flan.

Roasted Duck 26
Half a duck, roasted, topped with dark & sweet cherry sauce served with risotto
primavera & vegetable flan.

Grilled Beef Tips & Shrimp 22
Grilled beef tips & shrimp served over pasta, topped with a cilantro garlic sauce &
szechuan vegetables.

Eggplant Mascarpone 15
Sautéed eggplant medallions topped with mascarpone cheese served over tossed
pasta & julienne vegetables in a tomato alfredo sauce.




Blackened or Sesame Crusted Tuna 22
Ahi Tuna cooked to order served with a ginger soy butter cream sauce or a thai peanut sauce. Served with rice and Szechuan vegetables.

Blackened or Sesame Crusted Salmon 18
Served with a ginger soy butter cream sauce or a thai peanut sauce. Served with
rice and Szechuan vegetables.

Grilled Rainbow Trout 18
Trout with garlic basil butter, white wine & tomato caper salsa. Served with rice &
vegetable flan.

Grilled Salmon 18
Grilled Salmon topped with tomato caper salsa and saffron cream sauce served with rice & vegetable flan.

Macadamia Crusted Mahi 24
Mahi filet served with a grilled pineapple & mango salsa & risotto primavera.