Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.
Grilled Shrimp Caprese Fettucine
Large grilled shrimp served over fettuccine pasta topped with fresh buffalo mozzarella, tomatoes, and basil tossed in olive oil, garlic, and Parmesan.
Seared Ahi Niçoise Salad
Peppercorn seared ahi, diced tomatoes, green beans, red potatoes, egg, green onion and Kalamata olives served over a bed of fresh lettuce and Dijon vinaigrette on the side.
Grilled filet mignon sliced and topped with pepper jack on a toasted roll, served with ancho chili aioli on the side and lettuce, onions, and tomatoes. Your choice of fries and onion straws or fruit or tropical slaw.