Examples of our nightly specialties

Chef's Tower: A selection of hot and cold appetizers, served ona three tier tower - different selections every night.

Fresh fillet of Chilean Sea Bass, brushed with a Teryaki marinade, baked in the oven and served over sauteed bok choy drapedwith a sweet and sour Teryaki Sauce and Sushi Rice.

Fresh fillet of Gulf Grouper topped with a banana and rum compote coated with crushed Macadami nuts and baked in the oven, served with a light lemon butter sauce.

Gulf Snapper stuffed with a Shrimp and Crab Mousse, smoked salmon and a touch of spinach, wrapped in Filo and baked in the oven served with a creamy Shellfish Sauce.

Fresh Swordfish served draped with a Whole Green PeppercornSauce flavoured with Brandy and finished with a dash of cream.

Sushi Grade fresh Tuna, brushed with a light Terryaki marinade, pan-seared and served on a pillow of Sushi Rice with a Sweet and Sour Terryaki Sauce.

One and a half pound Maine Lobster, cut into bite size pieces, presented back in the Shell in a light cream of coconut and curry sauce.

Jumbo Sea Scallops, pan-seared with garlic and lemon butter, served on a bed of mixed greens.

Veal Escalope pan-fried and served in a Porcini Mushroom and White Wine Sauce.

Veal Escalope topped with freshly picked Blue Crab Meat, coatedwith our homemade Bearnaise Sauce

APPETIZERS

Chef's Chicken Liver Pate flavoured with a hint of Port and served garnished with a peppered Pineapple relish and a garlic infused crouton 7.95

Succulent Gulf Shrimp served on a bed of mixed greens with traditional Cocktail Sauce 9.95

Slices of Vine-Ripe Tomato and Buffalo Mozarella drizzled with an Extra Virgin Olive Oil and Balsamic Dressing 7.95

Delicate Crepe stuffed with a selection of mixed seafood and shellfish in a white wine and mushroom cream sauce, topped with grated cheese and gratinated 10.95

Succulent Escargots served in a Garlic Cream Sauce flavoured with Fresh Herbs 8.50

SOUPS & SALADS

Spring Pea Soup flavoured with a hint of Ginger, garnished with fresh Jumbo Lump Crabmeat 8.50

Homemade Shellfish Bisque, flavoured with Sherry 7.95

Warm almond crusted Goats Cheese served on a bed of caramelized grilled red onion confit garnished with mixed garden greens tossed with a fig balsamic vinaigrette 8.50

Freshly picked Spinach Salad sprinkled with Gorgonzola Cheese and sundried Cranberries drizzled with a Honey Dijon balsamic vinaigrette 7.95

House Salad sprinkled with crispy Croutons 5.95

Sample menu subject to change