BAKED BLUE CRAB DIP
served with carrots, celery,
+ fresh sourdough slices.
cubbed ahi tuna, soy, green onion,
cucumber, + wonton crisps.
romaine, truffle croutons, shaved parmesan cheese.
OYSTERS ON THE HALF SHELL
4 chef select, freshly shucked oysters.
grilled mahi topped with lobster thermador sauce.
served with lobster risotto + southwest corn.
APPLEWOOD SMOKED RIBS
1/2 rack, dry rubbed + house smoked.
served with house coleslaw + fries.
CRAB CRUSTED TILAPIA
pan fried, topped with crab meat
+ burre blanc sauce. served with
mashed potatoes + season veggies.
KONA RUBBED TOP SIRLOIN
topped with blue cheese + portobello butter.
served with roasted potatoes + grilled cauliflower.
TRES LECHES CAKE
house-made sponge cake soaked in “three milks”
syrup, with a butter-cream frosting.
chocolate crème with an orange liqueur spritz.
BLUEBERRY + LEMON BREAD PUDDING
warm house made bread pudding with fresh
whipped cream + blueberry caramel sauce