Served with chipotle dipping sauce.

Served with spicy slaw, hoisin and peanut sauces.

Crispy wontons and seaweed salad.

Served with Asian cucumber relish and soy dipping sauce.

Cheeses and chicken pate with grilled baguette.

Served with arugula, orange, fennel and passion fruit vinaigrette.

Salad with blackened tuna or blackened salmon, mesclun greens, egg, fennel, green beans, olives, potatoes, roasted red peppers, lemon oil vinaigrette.

Served with blue cheese crumbles, tomato, red onion, bacon and blue cheese dressing.

Served with parmesan cheese and baked croutons.

Salad with blue cheese, apples, crispy potato chips and port wine vinaigrette.

Served with shaved ricotta cheese and lemon oil vinaigrette.

Salad with julienne apples, candied walnuts, balsamic vinaigrette port reduction drizzle.

Burger with cheddar cheese, bacon, caramelized onions, BBQ sauce, lettuce, tomato, pickle and French fries.

Chicken club with bacon, fontina cheese, lettuce, tomato, onion, mayo, pickle and French fries.

Roasted portobello mushroom and blue cheese ravioli, truffle demi-glace.

With choice of meuniere, coconut curry or provencal style and French fries.

Pan seared salmon with vegetable melange, orzo and lemon butter sauce.

Sauteed crab cake sandwich with spicy slaw, lettuce. Tomato, onion, pickle and French fries.

Steak frites with spinach, French fries and bordelaise sauce.

Trio of crispy fish soft taco with spicy slaw, pico de gallo, guacamole and chipotle sauce with tortilla chips and salsa.

Atlantic bouillabaisse with saffron and red pepper aioli crostini.

Tortilla chips with guacamole and salsa.

Roasted portobello mushroom and blue cheese ravioli with truffle demi-glace (3).

Served with orange, fennel, arugula and passion fruit vinaigrette.

Served with chipotle dipping sauce.

Served with spicy slaw, hoisin and peanut sauces.

Tuna and avocado tartar, crispy wontons and seaweed salad.

Served with Asian cucumber relish and soy dipping sauce.

Antipasto board of meats, cheeses and chicken pate with grilled baguette.

Wedge salad with blue cheese crumbles, tomato, red onion, bacon and blue cheese dressing.

Classic caesar salad with parmesan cheese and baked croutons class.

Duck confit salad with blue cheese, apples, crispy potato chips and port wine vinaigrette.

Fennel and arugula salad with shaved ricotta cheese and lemon oil vinaigrette.

Roasted beet, goat cheese and mesclun salad with julienne apples, candied walnuts, balsamic vinaigrette port reduction drizzle.

Atlantic bouillabaisse with saffron and red pepper aioli crostini.

Pan seared salmon with crispy English pea risotto cake, sauteed spinach and creamy pesto sauce.

Pan seared sea scallops with wild mushroom risotto and sun-dried tomato vinaigrette.

Sauteed jumbo lump crab cakes with bacon mashed potatoes, roasted corn hash and sweet corn sauce.

Black and white sesame crusted seared tuna with roasted red pepper, snow pea, bean sprout and red onion couscous and sweet chili sauce.

Pan seared duck breast with sweet potato puree, green beans and tamarind sauce.

Braised short ribs with collard greens, rosemary polenta, onion strings and balsamic demi-glace.

Oven roasted chicken with roasted fingerling potatoes, sauteed broccoli and house made gravy.

Filet mignon with creamy mashed potatoes, spinach, crispy onion strings and red wine bordelaise.

Pecan crusted barbecued rack of lamb with mustard potato gratin, spinach and horseradish demi-glace.

Caramel sauce and fresh whipped cream.

Vanilla ice cream.

Dark chocolate pudding, graham cracker and fresh whipped cream.

Vanilla ice cream and caramel drizzle.

Cream puffs with vanilla ice cream, caramel and chocolate sauces.

Vanilla ice cream.

Kahlua, frangelico, stoli vanilla, bailey’s Irish cream and cream on the rocks.