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~Appetizers~

Crispy Blue Fin Tuna Roll
Wrapped in seaweed, Cajun rice Panko crusted then fried, wasabi and soy sauce 13.

Seared Blue Fin Tuna
Served rare over couscous, vegetable brunoise, wasabi crème, red pepper aioli 13

Escargots de Bourgogne
Baked in garlic herb butter a splash of cognac crowned with puff pastry 12.

Almond Crusted Brie
Garnished with fresh fruit and sun dried cranberry curry chutney 12

Beef Tips New Orleans
Blackened tenderloin tips over angel hair pasta with jambalaya sauce (spicy) 12

Coconut Shrimp
Deep-fried to a golden brown served with orange dipping sauce sliced fried plantains 13

Lump Crabmeat Tower
Layered with papaya and crème garlic dressing 13

Salmon Carpaccio
 Salmon served (raw) with sesame soy vinaigrette onions, capers, tomato garnished with garlic croutons and wasabi 13

Beef Carpaccio
Beef tenderloin served (raw) chopped onions, parmesan cheese, black pepper, and vinaigrette 13

Steak Tartare
Chopped beef tenderloin served raw with herbs, capers, anchovies, onions, and a touch of cognac  14