seasoned blue crabmeat, topped with lemon garlic aioli, fresh mixed greens, and grape tomato

served with crostini

asparagus wrapped in tender marinated beef strip loin and chargrilled, with balsamic reduction, sriracha aioli, and fried carrot strips

pan-seared scallop in saffron beurre blanc

pan-seared quail topped with port wine demi-glace, with mushroom risotto and vegetable du jour

full lobster tail in our adult smoked gouda mac & cheese, truffle oil

16-ounce, Northern Italian beef strip loin encrusted with black peppercorn, steak butter

chargrilled Wagyu loin