–  The Smoked Salmon Nacho – Chipotle cream cheese, smeared on a fried yellow corn chip, topped with smoke salmon, capers, diced red onion and cilantro leaves.

Barbecue Grilled Prawns – Grilled prawns on shredded green cabbage and blue cheese slaw, topped with our signature barbecue sauce.

–  The Red Star – Roasted red peppers stuffed with jumbo lump crab meat, on a bed of fresh in house tartar sauce, and topped with a spicy hollandaise sauce.

Sautéed Chicken and ‘Shrooms Fondue – Sautéed marinated chicken breast, assorted fresh mushroom, scallions all deglazed with a garlic cream, white wine and 3 cheese sauce.


The Filet– Seared 7 oz Filet, creamy rustic mashed potatoes, grilled asparagus, topped with a sauté mushroom, Brandy garlic cream sauce.

The Lollipop Lamb Chop – Lollipop lamb chops, black olive mashed potatoes, fried baby spinach leaves and a blackberry chocolate sauce.

Bar B Que Airline Chicken – Grilled marinated airline chicken breast, fresh herb basmati rice and asparagus.


Sesame Salmon – 6 oz. Salmon filet topped with toasted sesame seeds, served with a Hass avocado and fresh mango slaw, dressed with a sweet soy vinaigrette.

The Top Shelf Crab Cake – Pan fried jumbo lump crab cakes, Hollywood house fries, and sautéed broccolini.

Prawns & Pesto – Orzo pasta tossed in a smokey cilantro pesto and aged Parmesan, topped with fire grilled prawns and served with pencil asparagus.


The Walnut and Wine – Crisp Romaine lettuce, crunchy candied walnuts, sweet red seedless grapes, creamy blue cheese crumbles, julienne red onions, all tossed in our red wine vinaigrette.

The Spring Mix – Spring mixed leaves, sliced Bosc pears, crunchy chopped bacon, roasted almond slivers, all tossed in our honey garlic vinaigrette and garnished with fried brie cheese cakes.

The Caesar – Romaine lettuce spears, crunchy garlic croutons, shredded Parmesan cheese, tossed in our Caesar dressing.


German Chocolate Cake – Moist German Chocolate cake layered with a blackberry preserve and topped with a creamy chocolate ganache and aged reduced balsamic vinegar.

Bread Pudding – Classic cranberry and toasted almond warm bread pudding topped with a bourbon sauce.

Peanut Butter Ice Cream Pie – Vanilla Ice Cream, crunchy peanut butter blended on a graham cracker crust. Topped with chocolate sauce and chopped roasted peanuts.

Blueberry Creme Brulee – A baked vanilla custard topped with caramelized sugar and fresh blueberries.

 As a Courtesy to our guests, a dress code is enforced;

And no flash photography.

Twenty Percent Gratuity added to all reservations of 6 or more guests.