Lobster Bisque 8
Freshly Made

Coquilles St. Jacques 10
Sea scallops sautéed in a light white wine cream sauce and topped with Swiss cheese au gratin

Tuna Roll 12
Tuna wrapped in an eggroll skin, flash fried and served with an oriental and sweet and sour sauce

Conch Fritters 10
Fully stuffed served with remoulade

Salmon Tartar 10
Fresh salmon with shallots, scallions, capers and avocado in a lemon mustard sauce

Steamed Conch 10
Baked conch with green and red peppers in a white wine citrus butter

Mouclade 10
Mussels sautéed in a white wine garlic broth and lime beurre blanc

Tuna Martini 10
Fresh Ahi tuna marinated in Pearl Vodka and spicy hot sauce. Served over seaweed with Wasabi and Tobiko caviar

Asian Calamari Salad 8
Served Asian style

Soup du jour 5
Chef Selection

Escargot 10
Snails Sautéed in herb garlic butter

Pate 9
Duck liver pate served with toasted crostinis

Mushroom Roquefort 9
Blend of wild mushroom sautéed in a Roquefort Cognac cream sauce

Bruschetta 10
Traditional Style

Hummus 5
Chick Pea puree with lemon juice, tahini and garlic served with pita points

Baba Ganoush 5
Roasted eggplant puree with garlic and tahini served with pita points

Blue Cheese & Olive Pate 7
Served with Rosemary Crostinis

Stuffed Portobello 10
Stuffed with bruschetta and topped with Boursin cheese

Mediterranean Pizza 10
Sundried tomatoes, spinach, artichoke hearts, black olives and Feta cheese

Lamb Kebabs 28
Grilled filet of lamb marinated with fresh mint, Moroccan herbs and garlic.
Served with couscous

Chicken Kebabs 17
Grilled chicken marinated in extra virgin olive oil, garlic, fresh Moroccan spices.
Served with couscous

Shrimp Pil Pil 25
Shrimp Sautéed in fresh herbs with garlic and extra virgin olive oil.
Served with couscous

Lamb Tagine 25
Slow braised lamb shank, cooked in Moroccan spices & fresh herbs
Served with couscous

Fish Tagine Market Price
Fresh fish slowly baked with tomatoes, onions, bell peppers, with Moroccan spices & fresh herbs.
Served with couscous

Split Plate Additional Charge 7

Filet Mignon 29
8 oz Tenderloin of beef served with Bordelaise or Au Poivre sauce

Filet of Lamb 29
Lamb tenderloin served with a honey Rosemary Sauce

Ribeye 32
Grilled bone - in 22 oz Ribeye
served with a mushroom Gorgonzola Cognac sauce

Rack of lamb 36
Grilled New-Zealand rack of lamb
served with Port wine roasted shallot sauce

Add On

Small Lobster Tail 18
Seared Scallops 10
Shrimp 10

Beef Short Ribs 26
Braised in Cabernet Barbeque sauce

Veal Tournados 28
Veal medallions in a creamy Madeira sauce

Coq au Vin 22
Braised chicken with pearl onions and mushrooms in a bacon red wine reduction

Chicken a la crème 23
Sautéed chicken breast in a light truffle oil wild mushroom sauce

Half Duck 27
Duck Breast 24
Duck Confit 24
Sauce Choices for Duck
Orange – Peppercorn or Berry demi

Bouillabaisse 29
Traditional style with mussels, clams, calamari and shrimp in a garlic broth
with wild mushrooms

Seafood Crepe 25
Large shrimp, sea scallops, crabmeat and fresh fish laced in a lobster Champagne sauce

Extra Sides
Cup of Soup 3.00
Potatoes 3.50
Couscous 3.50
Rice 3.00
Spinach 3.50
Broccoli 3.50
Sautéed Mushrooms 3.00
Asparagus 4.50
Boursin 3.00
Maytag 3.00
Goat Cheese 3.00
Extra sauce 3.00

Scallops a la Nage 28
Pan seared scallops in a sundried tomato creamy curry sauce

Salmon Oriental 28
Pan seared salmon with scallions and mushrooms in an oriental sauce
Catch of the Day Market Price
“Fresh fish or No fish”

Lobster Tail Market Price

*** All entrees are served with salad,
fresh vegetables, starch and
freshly baked bread