brie cheese baked in puff pastry and served over a mixed berry coulis with a blue cheese and arugula salad

pan-seared New England scallop, drizzled with spicy red pepper flake and lemon beurre blanc, served with fresh mixed greens and grape tomato

asparagus wrapped in tender marinated beef strip loin and chargrilled, with balsamic reduction, sriracha aioli, and fried carrot strips

blue crabmeat served alongside a spring mix salad served with a lemon garlic aioli and grape tomatoes

20 ounce, USDA prime, regionally raised, center-cut, bone-in beef ribeye, chargrilled

pan-seared fish - ask your server

6-ounce, USDA choice beef tenderloin, chargrilled with half lobster tail served with asparagus and bearnaise

16-ounce pork chop, charbroiled and placed over red chile cream, with green chile bacon risotto