Baked macaroni tossed in three blended cheeses

and topped with bacon pieces

3 Mini burgers grilled and topped with

crabmeat, avocado and chipotle mayo

Grilled chicken, shrimp, peppers,

onions and cheese tossed in a spicy buffalo sauce

Served with marinara sauce

Grilled chicken tenderloins tossed with

Cajun spice and served with a

grilled pineapple and Caribbean dip

Tender, crispy shrimp tossed in a sweet and spicy chili sauce

Buffalo wings fried and tossed in a red curry

buffalo sauce, served with blue cheese

Tender baby squid dipped in buttermilk, lightly battered and fried to a golden brown, served with marinara sauce

Two grilled lamb chops served

with goat cheese and French bread

Tuna seared served with a honey cayenne mustard accompanied with seaweed salad

Tortilla stuffed with spinach,

portabella mushrooms and cheese

Sautéed shrimp, crab, spinach, mushrooms

and cheese on a pita crust

Seasonal fruits and veggies served with black bean humus

A creamy, hearty dip served with toasted bread

Spear of filet mignon tossed in olive oil, garlic, grilled

pineapple, fresh rosemary & tomatoes

then baked with goat cheese

Romaine, croutons, pine nuts and parmesan cheese

Seared Ahi Tuna served rare over mixed greens with tomatoes, capers, cucumbers and artichoke hearts. Drizzled with a wasabi vinaigrette

Mixed greens, tomatoes, cucumbers, red onions, carrots, and mushrooms, topped with croutons and your choice of dressing

Mixed greens, crumbled blue cheese, tomato,

hardboiled egg, bacon, avocado and grilled chicken

Baby spinach leaves, pears, blue cheese crumbles and almonds, glazed with raspberry vinaigrette

Grilled salmon served over a bed of mixed greens with grilled tomatoes, bell peppers, red onions, asparagus, zucchini and squash, topped with goat cheese. Served with our basil pesto dressing

Chicken breast rolled with black and white sesame seeds, grilled and served over a bed of mixed chopped greens. Tossed with chopped bell peppers, tomatoes, carrots, cucumbers, asparagus and mango and topped with a honey roasted dressing

Mixed greens, tomatoes, avocado, seasonal berries, pine nuts and goat cheese, topped with filet mignon. Served with raspberry vinegarette

Jumbo crabmeat, blackened shrimp and scallops served on a bed of mixed greens, with mango, avocado, diced bell peppers, cherry tomatoes, green onion and goat cheese.

Served with our sesame ginger dressing

Topped with arugula, sprouts, tomato and red onion

Grilled chicken breast, ham, bacon and

Swiss cheese, served on Texas toast

Eight ounce bison burger served with blue cheese, bacon, grilled onions and BBQ sauce

Pulled pork barbeque with Swiss cheese, coleslaw, ham and pickles, served on a toasted bun

Eight ounce Black Angus beef patty topped with lettuce, tomato, onion and your choice of cheese

Grilled focaccia with goat cheese, cheddar,

bacon, tomato and avocado

Blackened tuna steak topped with avocado and

tomato and served with chipotle mayo

5oz. Grilled filet steak topped with caramelized onions, arugula, tomato and blue cheese, served on focaccia

Sauteed portabella, spinach, roasted red peppers, eggplant, feta cheese and hummus, stuffed inside warm pita bread

Grilled chicken, carrots, avocado, cucumbers, tomatoes, spinach and goat cheese, wrapped in a wheat tortilla

Bison Burger with lettuce, tomato, Mac and Cheese, chili, grilled onions, bacon, jalapenos, curly fries, cheese, avocado, chipotle mayo all on a croissant

Grilled tilapia with avocado, red onions, tomato, cheddar-jack and lettuce, rolled in a wheat tortilla, topped with a cilantro lime sauce and accompanied by salsa, sour cream and guacamole

Sautéed shrimp and spicy sausage, garlic, tomatoes and kale tossed in a lemon butter white wine sauce over linguini

Sautéed breast of chicken accompanied by tomatoes, spinach, garlic, basil and capers, tossed in olive oil and served over bow-tie pasta

Ravioli, cherry tomatoes and kalamata olives tossed in a pesto cream sauce and topped with pine nuts

Sautéed chicken breast tossed with fresh vegetables in a white wine cream sauce with bowtie pasta and topped with blackened shrimp

Sautéed shrimp, scallops, mussels and squid tossed in a spicy marinara sauce and served over linguini

Salmon filet encrusted with cinnamon, sage and brown sugar served with white rice and sautéed spinach

Blackened jumbo shrimp, tossed in a light cream sauce with tomatoes, spinach and mushrooms, served over bow-tie pasta

Grilled salmon steak dipped in a homemade BBQ glaze, served with sautéed spinach and white rice

Sautéed shrimp, scallops, mussels and tuna, cooked in coconut milk and jazzed up with tropical spices, served around rice

Broiled crab cake with roasted potatoes and sautéed spinach

Fresh cut tuna loin served with rice, sautéed spinach and a side of mango salsa

Filet of codfish rolled with Jamaican spices, grilled with pineapples, and topped with Caribbean salsa, served with

sautéed spinach and white rice

Served over rice with sautéed tomatoes, olives,

feta cheese, onions and spinach

Filet of flounder served on a bed of rice with asparagus

and roasted vegetables and topped with

a white wine lemon butter caper sauce

Filet Mignon grilled and encrusted with crumbled blue cheese and topped with lump crab. Served with roasted potatoes

and string beans

Farm-raised chicken roasted and accompanied

with Mac and Cheese and collard greens

Twelve ounce blackened rib eye steak served with roasted potatoes and string beans

Chicken breast stuffed with asparagus, sun-dried tomato and portabella, baked and topped with a sun-dried and bell pepper cream sauce, served on a bed of sautéed spinach

and plum tomatoes

Filet Mignon tossed in olive oil, garlic, pineapple, fresh rosemary and tomatoes then baked with

goat cheese and served over rice

Sautéed chicken breast topped with a lemon butter, caper and white-wine sauce, served with rice and Chef’s veggies

Our old classic with a twist! Stuffed with

mixed veggies and topped with brown gravy,

served with Mac and Cheese and green beans

Pork tenderloin rolled in fresh herbs and spices served with rice and collard greens then drizzled with a balsamic glaze

Broiled 1/2 rack of lamb covered in a rosemary glaze

served with roasted potatoes and asparagus