LOBSTER BISQUE

Pieces of fresh lobster in a rich, creamy, tomato broth.

GLAZED FRENCH ONION SOUP

CLAM CHOWDER

BALSAMIC VINAIGRETTE

Selected greens with balsamic dressing.

BEET SALAD

GREEK SALAD

Romaine lettuce with olives, tomatoes,
onions and feta cheese tossed with our
own olive oil and garlic dressing.

TOMATO SALAD

Ripe field tomatoes with balsamic vinegar,
Spanish onions, virgin olive oil, and choice of
blue cheese dressing or Asiago cheese.

CAPRESE SALAD

Buffalo mozzarella & field tomatoes in
balsamic vinaigrettes, garnish with
heirloom tomatoes, fresh basil & black olives.

CAESAR SALAD

Prepared at your table for a minimum of two guests.

BBQ RIBS STARTER

Half a rack of charcoal broiled back ribs smothered
in our own BBQ sauce.

ESCARGOTS

SMOKED ATLANTIC SALMON

BLACK TIGER SHRIMPS SAUTE

Sautéed in garlic butter and white wine.

OYSTERS ROCKEFELLER

Six East Coast oysters topped with spinach and bacon,
glazed with a warm sauce of aged cheddar, Asiago and Parmesan cheese.

BACON WRAPPED SCALLOPS

Four large scallops from Nova Scotia, broiled
and wrapped in crispy bacon.

NEW ORLEANS CRAB CAKES

Two home made crab patties in Panko, served with garlic aioli.

SHRIMP COCKTAIL

Served on iceberg lettuce with our own cocktail sauce.

FILET MIGNON

NEW YORK STRIP STEAK

PEPPERCORN STEAK

RIB EYE

RIB STEAK – Bone in

All the taste of our Rib Eye with the added flavour from the bone.

BARBECUED BACK RIBS

Baby back ribs served with our BBQ sauce.

ROAST PRIME RIB OF BEEF AU JUS

USDA prime rib prepared to your liking with our own au jus.

PORTERHOUSE

A classic cut combines the New York strip flavour
and the tenderness of the filet mignon.

FILET OF SOLE MEUNIERE OR ALMONDINE

Meuniere: butter, lemon, parsley.
Almondine: roasted sliced almonds

BROILED FILET OF SALMON

Fresh Atlantic salmon.

BROILED LAMB CHOPS FROM WASHINGTON STATE

Served with mushrooms.

MARINATED CHICKEN BREAST

Fresh broiled double breast of chicken seasoned with herbs.

CHATEAUBRIAND FOR TWO

16 oz. centre cut tenderloin sliced at your table,
served with vegetables.

CHICKEN NEPTUNE

Breast of chicken topped with crab meat,
asparagus tips and hollandaise sauce.

STEAK NEPTUNE

Broiled filet mignon served with crab meat,
topped with asparagus tips and hollandaise sauce.

SEAFOOD PLATTER FOR TWO

Shrimps, Scallops, Alaska king crab legs and fresh live lobster.

DOVER SOLE MEUNIERE OR ALMONDINE

LOBSTER TAILS

Two 9 oz. broiled lobster tails served with rice and drawn garlic butter.

SINGLE LOBSTER TAIL

9 oz tail erved with melted garlic butter.

BROILED JUMBO BLACK TIGER SHRIMPS

Served with rice and drawn garlic butter.

MERMAID PLATE

Combining a filet mignon steak, broild shrimps
with Alaska king crab legs and scallops, served
with drawn garlic butter and rice.

BROILED SCALLOPS

Enhanced with garlic butter sauce, served with rice.

BAKED ALALASKA KING CRAB LEGS

One and a half pounds of crab legs
served with melted garlic butter.

LIVE LOBSTER

A two pound East Coast lobster,
steamed or broiled with melted garlic butter.

STEAK AND LOBSTER

8 oz. New York steak with 9 oz. lobster tail
served with rice and drawn garlic butter.

CHICKEN PARMESAN

Panko crusted, served with seasonal vegetables.

NEW YORK STRIP

6 oz. strip steak served with seasonal vegetables.

GRILLED FILET OF SALMON

7 oz. served with seasonal vegetables.

CHILEAN SEA BASS

6 oz. served with seasonal vegetables.

FILET MIGNON

6 oz. served with seasonal vegetables.

Cheese Garlic Bread

Grilled Vegtables

Asparagus with Hollandaise Sauce