220 East

chinese dumplings loaded with pork and oriental seasonings. lightly blackened and served with szechuan soy sauce

a wheel of soft, mild cheese topped with butter, brown sugar, and chopped walnuts, then oven baked. served with french bread and fresh fruit

grilled chicken breast, mushroom, green onion, and cheddar stuffed into a garlic and herb flour tortilla. served with shredded lettuce, sour cream, and salsa

sauteed in lemon butter white wine, or tempura battered and fried with a side of honey mustard.

a traditional hand tossed pizza topped with fresh garlic, olive oil, fresh basil, tomato, and cheese.

lightly battered and fried. served with marinara and lemon.

sushi grade tuna rolled in sesame seeds and pan seared. served with pickled ginger, wasabi, and soy paint.

skewered chicken breast first marinated in a light teriyaki sauce then grilled. served with our own ying-yang peanut sauce.

topped with a crouton and provolone cheese, then oven baked until golden.

crisp iceberg and romaine lettuce tossed with red cabbage and carrots. topped with tomato, celery, cucumbers, croutons, and cheddar cheese

tossed with our chef's caesar dressing and freshly grated parmesan cheese.

shredded lettuce, red cabbage, carrots, tomato, sliced black olives, and chopped egg topped with our signature crab cake and a side of louie sauce.

a thai style salad topped with grilled chicken breast, tomato, avocado, bean sprouts, green onion, cilantro, bacon, in a lime peanut dressing.

if you like hearty homemade soup, this is the place for you.

organic field greens tossed with balsamic vinaigrette. topped with fresh bleu cheese crumbles.

spicy chicken strips mounded over our fresh salad greens with tomatoes, red cabbage, cucumbers and cheddar served with our chef's homemade honey mustard dressing.q

organic field greens tossed with balsamic vinaigrette, mandarin oranges, crumbled bleu cheese, strawberries, blackberries, blueberries, and walnuts.

w/ blackened salmon

the most tender of all steaks. hand-cut and trimmed with care by our chef.

6 oz. filet mignon paired with our crab cake

a 12 oz. strip hand-cut and trimmed by our chef. the "king of steaks."

a 12 oz. new york strip, rubbed with fresh garlic and rosemary finished with a parmesan crust

a 10 oz. top sirloin in a new orleans style bourbon marinade with sauteed mushrooms

chicken or beef sirloin stir fried with fresh vegetables and oriental sauce

twin chargrilled boneless chops, marinated in a jose cuervo margarita. topped with demi glace lime

sauteed chicken breast with mushroom, demi glace, and marsala wine.

sauteed chicken breast in a lemon butter white wine sauce with capers

sushi grade tuna rolled in panko breadcrumbs and wasabi. finished with sweet chili sauce and served with udon noodles and stir fried vegetables.

large sea scallops sauteed with a bacon crust topped with smoked gouda cream.

ask your server about today's catch prepared grilled, blackened, sauteed, or fried. almondine, florentine, bourbon, or piccata style add $1.50

a fresh norwegian fillet prepared grilled, blackened, or sauteed in a lemon butter white wine sauce

stuffed with crabmeat, oven roasted, and topped with roasted red pepper sauce

crusted with crushed tortilla strips and parmesan cheese. served with black beans and rice and mango salsa

10 gulf shrimp tempura battered and deep fried. served with szechuan soy sauce.

large gulf shrimp sauteed in lemon butter garlic cream.

large gulf shrimp stuffed with pineapple slices, wrapped in bacon, then charbroiled to perfection and topped with teriyaki

two softshell crabs available tempura fried or sauteed in lemon butter and white wine.

two maryland-style lump crab cakes served with roasted red pepper sauce.

freshly made ravioli tossed in a four cheese sauce.

large gulf shrimp and mushrooms sauteed in lemon butter white wine.

bow tie pasta with homemade alfredo sauce

tempura battered white fish served over french fries with tartar sauce.

battered white meat chicken served with barbeque or honey mustard and fries.

choose penne, bow tie, or linguini, and pair it with marinara, alfredo, or garlic olive oil. add grilled chicken or homemade meat sauce for $4, shrimp for $5, or veggies for $1 ea.

large gulf shrimp with andouille sausage, mushrooms, cajun seasoning in a parmesan cream sauce and served over bow tie pasta.

shrimp, scallops, and langostinos sauteed with tomato, spinach, and linguini, in a tomato cream sauce.

hand pattied usda choice beef chargrilled the way you like it

seasoned with cajun spices, then topped with melted jack cheese and sauteed mushrooms

chargrilled, then hand sliced onto a baguette.

chargrilled, then sliced and topped with sauteed onions and melting provolone. served with a side of roasted red pepper sauce.

a house specialty... topped with melting bleu cheese crumbles.

fire grilled chicken breast topped with cheddar bacon. served with a side of barbeque sauce.

a blackened chicken breast topped with melted jack cheese with a side of mayo.

charbroiled chicken breast thinly sliced with bacon, lettuce, tomato, and mayonnaise on french baguette.

real key lime custard served on a lorne doone crust and finished with whipped topping.

vanilla custard with caramelized sugar crust, accompanied with fresh fruit.

juicy granny smith apples, walnuts, and sweet crumbles turned over and topped with vanilla ice cream and whipped topping.

fresh strawberries, $1.95 blackberries, and blueberries sprinkled over vanilla ice cream and whipped topping, on top of a homemade biscuit.

fresh baked cheesecake filled with reese's peanut butter cup pieces, baked in a graham cracker crust then topped with peanuts, chocolate syrup, and whipped cream.

rich, dark ambrosia chocolate carefully blended with cherry brandy and creme de cacao, with a hint of peanut butter mousse. served over a delicate raspberry sauce.

vanilla or chocolate ice cream, or rainbow sherbet.

chinese dumplings loaded with pork and oriental seasonings. lightly blackened and served with szechuan soy sauce

a wheel of soft, mild cheese topped with butter, brown sugar, and chopped walnuts, then oven baked. served with french bread and fresh fruit

grilled chicken breast, mushroom, green onion, and cheddar stuffed into a garlic and herb flour tortilla. served with shredded lettuce, sour cream, and salsa

sauteed in lemon butter & white wine, or tempura battered and fried with a side of honey mustard.

a traditional hand tossed pizza topped with fresh garlic, olive oil, fresh basil, tomato, and cheese.

lightly battered and fried. served with marinara and lemon.

sushi grade tuna rolled in sesame seeds and pan seared. served with pickled ginger, wasabi, and soy paint.

skewered chicken breast first marinated in a light teriyaki sauce then grilled. served with our own ying-yang peanut sauce.

topped with a crouton and provolone cheese, then oven baked until golden.

crisp iceberg and romaine lettuce tossed with red cabbage and carrots. topped with tomato, celery, cucumbers, croutons, and cheddar cheese

tossed with our chef's caesar dressing and freshly grated parmesan cheese.

shredded lettuce, red cabbage, carrots, tomato, sliced black olives, and chopped egg topped with our signature crab cake and a side of louie sauce.

a thai style salad topped with grilled chicken breast, tomato, avocado, bean sprouts, green onion, cilantro, bacon, in a lime peanut dressing.

if you like hearty homemade soup, this is the place for you.

organic field greens tossed with balsamic vinaigrette. topped with fresh bleu cheese crumbles.

spicy chicken strips mounded over our fresh salad greens with tomatoes, red cabbage, cucumbers and cheddar served with our chef's homemade honey mustard dressing.q

organic field greens tossed with balsamic vinaigrette, mandarin oranges, crumbled bleu cheese, strawberries, blackberries, blueberries, and walnuts.

w/ blackened salmon

the most tender of all steaks. hand-cut and trimmed with care by our chef.

6 oz. filet mignon paired with our crab cake

a 12 oz. strip hand-cut and trimmed by our chef. the "king of steaks."

a 12 oz. new york strip, rubbed with fresh garlic and rosemary finished with a parmesan crust

a 10 oz. top sirloin in a new orleans style bourbon marinade with sauteed mushrooms

chicken or beef sirloin stir fried with fresh vegetables and oriental sauce

twin chargrilled boneless chops, marinated in a jose cuervo margarita. topped with demi glace & lime

sauteed chicken breast with mushroom, demi glace, and marsala wine.

sauteed chicken breast in a lemon butter white wine sauce with capers

sushi grade tuna rolled in panko breadcrumbs and wasabi. finished with sweet chili sauce and served with udon noodles and stir fried vegetables.

large sea scallops sauteed with a bacon crust topped with smoked gouda cream.

ask your server about today's catch prepared grilled, blackened, sauteed, or fried. almondine, florentine, bourbon, or piccata style add $1.50

a fresh norwegian fillet prepared grilled, blackened, or sauteed in a lemon butter white wine sauce

stuffed with crabmeat, oven roasted, and topped with roasted red pepper sauce

crusted with crushed tortilla strips and parmesan cheese. served with black beans and rice and mango salsa

10 gulf shrimp tempura battered and deep fried. served with szechuan soy sauce.

large gulf shrimp sauteed in lemon butter garlic cream.

large gulf shrimp stuffed with pineapple slices, wrapped in bacon, then charbroiled to perfection and topped with teriyaki

two softshell crabs available tempura fried or sauteed in lemon butter and white wine.

two maryland-style lump crab cakes served with roasted red pepper sauce.

freshly made ravioli tossed in a four cheese sauce.

large gulf shrimp and mushrooms sauteed in lemon butter & white wine.

bow tie pasta with homemade alfredo sauce

tempura battered white fish served over french fries with tartar sauce.

battered white meat chicken served with barbeque or honey mustard and fries.

choose penne, bow tie, or linguini, and pair it with marinara, alfredo, or garlic & olive oil. add grilled chicken or homemade meat sauce for $4, shrimp for $5, or veggies for $1 ea.

large gulf shrimp with andouille sausage, mushrooms, & cajun seasoning in a parmesan cream sauce and served over bow tie pasta.

shrimp, scallops, and langostinos sauteed with tomato, spinach, and linguini, in a tomato cream sauce.

hand pattied usda choice beef chargrilled the way you like it

seasoned with cajun spices, then topped with melted jack cheese and sauteed mushrooms

chargrilled, then hand sliced onto a baguette.

chargrilled, then sliced and topped with sauteed onions and melting provolone. served with a side of roasted red pepper sauce.

a house specialty... topped with melting bleu cheese crumbles.

fire grilled chicken breast topped with cheddar & bacon. served with a side of barbeque sauce.

a blackened chicken breast topped with melted jack cheese with a side of mayo.

charbroiled chicken breast thinly sliced with bacon, lettuce, tomato, and mayonnaise on french baguette.

real key lime custard served on a lorne doone crust and finished with whipped topping.

vanilla custard with caramelized sugar crust, accompanied with fresh fruit.

juicy granny smith apples, walnuts, and sweet crumbles turned over and topped with vanilla ice cream and whipped topping.

fresh strawberries, $1.95 blackberries, and blueberries sprinkled over vanilla ice cream and whipped topping, on top of a homemade biscuit.

fresh baked cheesecake filled with reese's peanut butter cup pieces, baked in a graham cracker crust then topped with peanuts, chocolate syrup, and whipped cream.

rich, dark ambrosia chocolate carefully blended with cherry brandy and creme de cacao, with a hint of peanut butter mousse. served over a delicate raspberry sauce.

vanilla or chocolate ice cream, or rainbow sherbet.