Lobster Bisque
Rich and velvety with a hint of sherry

Soup of the Day

French Onion Soup
Classically prepared with sweet Vidalia onions, topped with bubbling mozzarella

Seared Tuna
Ahi tuna encrusted with sesame seeds

Shrimp Cocktail
Chilled jumbo U-10 shrimp with zesty cocktail sauce

Thai Chicken Satay
Peanut dipping sauce with coconut and chili peppers

Shrimp Spring Rolls
Lightly fried with a trio of sauces

Crab Cocktail
Colossal lump crabmeat with zesty cocktail sauce

Pot Stickers
Pan-fried pork dumplings with sesame soy dipping sauce

Lobster Ravioli
Homemade with tomato herb broth and gourmet mushrooms

Cheese Plate
A selection of imported and domestic cheeses served with seasonal fresh fruit

Broiled Diver Scallops
Wrapped in thick smokehouse bacon with a hint of honey

Spinach & Artichoke Dip
Served piping hot with flatbread

The Wedge
Iceberg lettuce with vine-ripened tomatoes, red onion, bacon and crumbled Danish bleu cheese

Tomato and Fresh Mozzarella
Vine-ripened tomatoes, homemade mozzarella and fresh basil drizzled with extra virgin olive oil and aged balsamic vinegar

Caesar Salad
Classically prepared with romaine lettuce, homemade croutons, shaved Parmesan and traditional dressing

Mixed Greens Salad
Assorted baby greens, vine-ripened tomatoes, English cucumbers, pine nuts and fresh raspberry vinaigrette

Spinach Salad
Baby spinach, pine nuts, smokehouse bacon and Danish bleu cheese tossed with red onion vinaigrette

Chopped Salad
Iceberg and romaine lettuce, cucumber, aged provolone, vine-ripened tomatoes, Calamata olives, roasted red peppers, chick peas and caper berries all chopped and served with a creamy herb vinaigrette

Filet Mignon 8 oz.

Filet Mignon 12 oz.

Rib Eye 16 oz.

New York Strip 16 oz.

Porterhouse 24 oz.

Veal Chop 14 oz.

Colorado Lamb Chops 16 oz.

Double Cut Pork Chop 14 oz.

Marinated Chicken Breasts 16 oz.

Ahi Tuna
Seared medium rare and encrusted with a peppercorn melange

Diver Scallops
Pan seared and served with a saffron beurre blanc

Salmon Filet
Grilled and served with a citrus-dill sauce

Crab Cakes
Colossal crabmeat, lightly-seasoned and served with remoulade

Oven-Roasted "blue" Potatoes

Creamed Spinach Alfredo

Baked Potato
Sour cream, butter, bacon, chives, jack and cheddar cheeses

Yukon Gold Mashed Potatoes

Broccoli with Hollandaise Sauce

French Fries

Sautéed Mushrooms
Crimini and buttons

Lyonnaise Potatoes
Grilled with sweet onions

Asparagus with Hollandaise Sauce