Fresh Clams on the Half Shell with house made cocktail sauce

Zataran Spiced Gulf Shrimp, traditional cocktail sauce

Sushi and Sashimi Sampler, pickled ginger, wasabi and soy

Hawaiian Spiked Tuna "Poki", hand chopped fresh tuna in a soy marinade with.

cucumber, scallions, fresh ginger, cilantro and thai chili paste

Grilled Portobello and Goat Cheese Strudel with caramelized onions, green apple and peppered raspberry syrup

New Orleans Firecracker Oysters with apple vinaigrette and cajun remoulade

Crock Roasted Prince Edward Island Mussels, pancetta, rosemary, white wine, lemon and garlic

Dungeness Crab and Louisiana Crawfish Cake, cayenne-cilantro cream, black bean-corn salsa and cilantro-aioli

The "Big Easy" Seafood Gumbo, shrimp, crab, crawfish, andouille sausage, okra and filé

Prosciutto and Sundried Tomato Wrapped Brie, toasted walnuts and green apple relish with Jamaican rum butter

Blackened Pork Tenderloin and Sweet Potato Fritter, mango-bbq sauce and heirloom tomato salsa

Baby Spinach and Spicy Pecan-Goat Cheese Fritters, with warm caramelized onions and walnut vinaigrette

Wood Charred Portobello Mushroom, Grilled Vegetables, Housemade Mozzarella and Beefsteak Tomatoes with reduced... ....

balsamic vinegar glaze and virgin olive oil

Crisp Leaves of California Romaine Caesar, shaved Wisconsin parmesan and jumbo garlic croutons

Peppered Arugula and Maytag Bleu Cheese with tomatoes, lemon oil and warm red onion confit

Mesclun Mixed Gourmet Greens and White Balsamic Vinaigrette with kalamata olive bruschetta

Peppercorn Crusted Big Eye Tuna with sticky rice, sautéed baby bok choy and dijon soy-wasabi glaze

Grilled Norwegian Salmon and Crab Stuffed Portobello with sundried tomato pesto, grilled polenta and garlic sautéed spinach

Sautéed Jumbo Shrimp and Penne Pasta with goat cheese, spinach, sun-dried tomatoes and porcini mushroom broth

Japanese Herb Crusted Swordfish Steak with peppered arugula and mango-curry wasabi

Soy Grilled Chilean Sea Bass and Asian Stir Fry with mochi fried rice cakes and sesame toasted macadamia nuts

Lump Crab and Corn Roasted Grouper with asparagus risotto and red wine butter

Lobster and Shellfish Panroast sauteed in a spicy brandy-tarragon cream on a crispy capellini cake

Blackened Mahi-Mahi, Giant Sea Scallops and Jumbo Shrimp, green apple mango salsa and vanilla rum butter

Sauteed Yellowtail Snapper and Goat Cheese Mashed Potatoes, pan seared asparagus, artichoke hearts and kalamata olive salad

Grilled Filet Mignon and Crispy Potato Pancake with toasted walnuts, imported roquefort cheese and grapes

Applewood Bacon Wrapped Stuffed Breast of Chicken, imported Swiss, spinach and sundried tomatoes

Prosciutto Stuffed Veal Tenderloin with red onion jam and smoked gouda griddle cakes

Herb Crusted New Zealand Rack of Lamb and Soft Polenta with grilled vegetables and port wine demi