Local tuna seared rare with a pepper crust. Garnished with seaweed salad, ginger, and wasabi sauce.

With jalapeño remoulade.

Topped with strawberries and mangoes. Dressed with balsamic vinaigrette and blue cheese.

Mozzarella & cherry tomatoes, fresh basil, marinated with balsamic vinaigrette. Served on a bed of arugula, finished with olive oil.

2 pair of grilled shrimp served with mango sauce.

Filet mignon, foie gras torchon, mushroom and onion, and serrano ham baked in a puff pastry until golden. Served with asparagus and carrots over green peppercorn sauce.

Tenderloin grilled to your request, served with a béarnaise sauce. Served with potato-carrot purée and asparagus.

8 oz. Caribbean lobster tail broiled with herb butter. Served with wild rice & carrots.

Organic chicken stuffed with spinach & Manchego cheese. Served with wild rice & mushroom sauce.

A creamy risotto with Maine lobster, truffle pecorino cheese, and serrano ham. Finished with a bit of cream and parmesan.

Fileted local Yellowtail Snapper pan-sautéed, topped with crab cake & béarnaise sauce. Served with potato-carrot purée & asparagus.

Rich & decadent. Belgian chocolate with raspberry sauce.

A house favorite. Warmed German apple strudel with vanilla sauce and brandied cherries.

Deep and inviting. A classic finish.