puff pastry rounds layered with bleu cheese, cream cheese and sun-dried tomatoes topped with pesto, parmesan and chopped walnuts
14.00sautéed with sweet potatoes, tossed with balsamic and garlic infused olive oil
15.00burrata filled ravioli with a sherry marinara sauce and topped with crispy pancetta
16.00artichoke hearts, dredged in parmesan batter and fried served with mustard aioli sauce
14.00roasted with olive oil, turmeric, salt and cracked pepper
12.00panko battered and deep fried with lemon zest, served with chipotle aioli
16.00wrapped in applewood smoked bacon and marinated in honey mustard served with honey and spicy mustard dipping sauces
16.00Lobster with herbs, spinach, and a creamy cheese blend, wrapped in a phyllo shell topped with herbed tomato cream sauce
18.00jumbo lump crab meat with onion, red & yellow peppers and parsley, topped with a tequila lime cream sauce
18.00topped with sea salt, sugar and herbs then slow roasted bedded with a spiced mango and ginger chutney
16.00fresh hawaiian ahi tuna diced with tomatoes, scallions, avocado, and yuzu vinaigrette served with crispy wontons
16.00a blend of ground veal, roasted corn, fresh spinach and oyster sauce wrapped in wonton skins, and sautéed with a southwest salsa
16.00lobster sautéed with wild mushrooms and asparagus, tossed in a parmesan cream sauce
38.00seared jumbo sea scallops marinated in olive oil and garlic, topped with morel cream sauce, served with coconut risotto and asparagus
42.00halibut dredged in a sherry cream, encrusted with crispy potatoes and herbs served over a bed of sautéed spinach
40.00salmon grilled topped with a spicy dill crema
34.00cold water lobster tail, broiled and topped with a lemon beurre blanc sauce
47.00tender sea bass, steamed in soy and ginger, and topped with julienned vegetables
46.00free range chicken with a sauce of Marsala wine, sautéed garlic, onion, lemon, thyme, and shiitake mushrooms
32.00grilled and topped with a house blend of teriyaki, sea salt, tellicherry black pepper, garlic, and parsley
58.00a blend of ground wagyu, short rib and ribeye topped with pimento cheese, avocado, fried egg and crispy onions served with our parmesan-truffle fries
28.00braised in a red wine and fresh herbs stock reduction, topped with a demi-glace
39.00filet mignon stuffed with jumbo lump crab meat, grilled and served with béarnaise sauce
44.00north atlantic swordfish marinated in a basil infused olive oil, chargrilled and topped with a lemon, caper and balsamic reduction
36.00grilled and topped with herbed butter, and topped with our parmesan-truffle fries
38.00new zealand spring lamb, grilled and finished with an apricot marmalade, teriyaki, toasted sesame seeds, and a hint of cayenne
56.00Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.