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

22-ounce, USDA prime grade, regionally raised, center cut, bone-in beef ribeye, chargrilled

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

andouille, mushroom, and quinoa stuffed quail topped with blackberry brandy demi-glace, served with mushroom risotto and vegetable du jour

chargrilled Wagyu loin