Entrées *** All served with Chef’s vegetable *** From the Sea Pan Seared Grouper * 27 With citrus beurre blanc and mango-pineapple risotto Herb Encrusted Grouper * 28 With pesto risotto Crab Stuffed Snapper * 30 With lobster cream sauce and roasted red pepper-sundried tomato risotto Sautéed Snapper Sinatra * 29 Served in a white wine lemon garlic sauce with capers and diced tomato Cioppino * 30 (Fisherman’s stew) Scallops, mussels, shrimp and fish sautéed in a white wine garlic tomato broth over linguine
Pan Seared Salmon * 23 With mango-pineapple risotto
Pesto Encrusted Diver Scallops * 30 With roasted red pepper-sundried tomato risotto Seafood Trio * 35 “Grouper, Scallops, and Shrimp” Blackend, grilled or fried with mango-pineapple risotto From the’ Land Filet Mignon * 30 With veal demi-glace and garlic mashed potatoes Ribeye * 30 With brandy peppercorn sauce and roasted red potatoes Berkshire Lolli Pop Pork Chop * 26 With port wine demi-glace and roasted red potatoes Bacon Wrapped Chicken Roulade * 24 With Swiss cheese, spinach, artichoke, sundried tomato, and garlic mashed potatoes Creamy Chicken Pesto * 23 Served over penne pasta
Filet & Shrimp * 35 With garlic mashed potatoes
* Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of foodborne illnesses.
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