THREE PEPPER CALAMARI - Calamari rings lightly fried and tossed with cherry, jalapeno and banana peppers and served with a spicy pepper ranch.

CRAB COCKTAIL - Chilled crab served with copper sharp cheese and pepperinchini peppers.

SHRIMP COCKTAIL - Jumbo shrimp chilled and served with jalapeno cocktail sauce.

EDEMAME - Steamed and sprinkled with sea salt.

BEEF TATAKI - Seasoned filet mignon served with ponzu and sirachi sauce.

PORTABELLA MUSHROOM - Marinated mushroom baked with crab and finished with veal jus.

OYSTER BIENVILLE - A house specialty Blue point oysters baked with shrimp and cheese.

BOURSIN CLAMS - Little neck clams sauteed with fresh spinach and herb shallot cheese.

TUNA TATAKI - Ahi tuna seared rare and served with ponzu and sirachi sauce.

LOBSTER OMELETTE - Lobster baked with egg, green onion and regional  cheeses over Italian toast.

RASPBERRY SCALLOPS - Seared sea scallops with raspberry risotto.

SPICY SESAME SPARE-RIBS - Tender marinated pork ribs grilled with a spicy sesame teriyaki sauce.

CLAMS CASINO - Topped with peppers, onions and bacon baked with butter and white wine.

MEATBALLS - Homemade simmered in marinara sauce with shaved cheese with lightly marinated baby greens.

SALADS

TOMATO MOZZARELLA SALAD- Cherry tomatoes and fresh mozzarella tossed in olive oil finished with roasted red peppers and balsamic.

CUCUMBER SALAD - Red onions, tomatoes and cucumbers tossed in red wine vinaigrette.

WEDGE SALAD - Iceberg lettuce with bacon and Roquefort dressing.

CAESAR SALAD - Romaine lettuce garlic croutons and Caesar dressing anchovies are available.

HOUSE SALAD - Fresh baby greens, cucumbers, garlic croutons and tomatoes with your choice of dressing.

MIXED GREENS AND CANDIED WALNUT SALAD - Crisp garden greens blended with sun dried tomatoes and fresh garden vegetables finished with homemade orange cognac dressing.

FILET MIGNON - Center cut 8 oz. filet mignon seasoned and served with choice of sauce. Demi glace, bordelaise, honey mustard horseradish, red chili sauce.

COWBOY CUT RIB EYE - 16 oz. center cut bone in rib eye seasoned and seared with caramelized onions and mushrooms.

BERKSHIRE PRIME PORK CHOP - Prime French cut pork seasoned and served with your choice of Calabrese style, Dijon or sesame Asian with spicy fried rice.

VEAL CHOP - 14 oz. milk fed veal chop served with your choice of Parmigiana, saltimbocca, or Cajun with a blue cheese burre Blanc.

NEW ZEALAND RACK OF LAMB - Coated in stone ground mustard or seasoned and broiled served with mint jelly.

ASIAN FILET SURF 'n' TURF- Sliced filet mignon and a skewer of sesame lobster over spicy shrimp fried rice.

LOLLIPOP LAMB CHOPS - Pan roasted lamb chops with wild mushrooms in a rich lamb demi glace over white truffle risotto.

CRISPY DUCK - Crispy duck served over smoked Gouda polenta with a rich duck jus and roasted vegetables.

AHI TUNA - Sushi grade ahi tuna coated with sesame seeds and served with spicy shrimp fried rice. Served with teriyaki and sirachi sauce.

SHRIMP & CRAB PICATTA - Jumbo shrimp and crab sauteed in a lemon butter caper sauce over angel hair pasta.

SEAFOOD FRA DIABLO - Sweet lobster and fresh seafood tossed in a spicy marinara sauce over fresh papperdelle pasta ribbons.

CHILEAN SEA BASS - Encrusted with a butter garlic cracker crumb and baked in a white wine butter.

CHILI LOBSTER - Roasted 14 oz. lobster tail with a sweet chili dusting and a light chili butter accompanied by lobster risotto and fresh sauteed spinach.

LOBSTER TAIL - Sweet 14 oz. Brazilian lobster broiled in butter and served with chef's choice of potato and roasted vegetables.

CHICKEN AND PEPPER SCAMPI - Sauteed chicken tenderloins with spicy peppers served over angel hair pasta in a garlic butter sauce.

CHICKEN CARBONARA RISOTTO - Sauteed chicken tenderloins with bacon, onion and sweet peas served over a creamy risotto.

SMOKED SHRIMP AL OLIO - Jumbo smoked shrimp sauteed in extra virgin olive oil with sundried tomatoes, green onions, fresh garlic and basil tossed with angel hair pasta.

CHICKEN SESAME STIR FRY- Soy marinated and grilled chicken breast served with spicy vegetable fried rice.

PAPPERDELLE AU GRATIN- Fresh pasta jumbo shrimp and crab tossed in white truffle and smoked Gouda cheese sauce with a Ritz cracker topping.

FILET AND MUSHROOM RISOTTO - Beef tenderloin and wild mushrooms sauteed in a wild berry demi glace with Madeira wine, caramelized shallots and Arborio rice.

BLACKENED CHICKEN RISOTTO - Cajun chicken tossed with a spicy tomato and jalapeno risotto.