Appetizers
Flat Bread Pizza Mediterranean style chicken,
basil, sundried tomato spread, goat cheese, olive oil and
kalamata olives. 7
Quesadillas Spinach tortillas with tomatoes,
scallions, Mojo seasoned chicken and Monterey Pepper
Jack cheese. Served with salsa, pico de gallo and sour
cream. 8 With KC Strip Steak*. 10
Shrimp Cocktail with Peppermint Schnapps
cocktail sauce and horseradish cream. 11
Grilled Halloumi Grilled halloumi cheese, tomato,
basil and balsamic reduction with naan bread. 12
Calamari Fritte with horseradish cream and
cocktail sauce. 9
Crab Stuffed Mushrooms Mushroom caps with
crabmeat and topped with provolone cheese and lobster
hollandaise. 12
Portobello Crisps Strips of Portobello mushrooms
breaded and fried golden, served with horseradish cream
sauce. 9
Bruschetta Toasted French bread with sundried tomato
spread, topped with chévre and served with tomato, onion,
goat cheese and basil tapenade. 7
“Signature” Soups & Salads
Onion Soup Gratinée Rich stock, sweet onions,
Yorkshire Meat Soup A British favorite! Prime
a hint of sherry and brandy, Parmesan crouton, melted
Monterey Jack and Provolone cheese. 4
rib, carrots and onions simmered in a rich veal stock.
Bowl 4
Lobster Bisque Creamy, delicate and laced with
Soup du Jour From his varied selection of soups,
sherry. 7
the Chef prepares his daily specialty. Cup 3 Bowl 4
Shrimp Louie Salad Eggs, tomato, avocado,
Cobb Salad Lettuce greens with grilled chicken,
sprouts, black olives and shrimp over a bed of greens and
served with a gulf dressing. 16
bacon, diced tomatoes, eggs, blue cheese crumbles and
choice of dressing. 14
Caesar Salad Crisp romaine lettuce with herbed
Apple Walnut Chicken Salad Char grilled
croutons, Parmesan cheese and our homemade Caesar
dressing, topped with anchovy fillets. 7
Add Grilled Chicken 12 Add Grilled Salmon* 14
Mojo Cuban Chicken Salad Grilled, marinated
chicken breast served over assorted greens with fresh
slices of avocado, mango and tomato with black bean
mango salsa and mango vinaigrette. 12
chicken breast on crisp lettuce greens, candied walnuts,
tomatoes, cranberries, apples, grapes and blue cheese
crumbles tossed with raspberry vinaigrette. 12
OR Grilled Chimichurri Flank Steak 15
Tomato, Basil & Mozzarella with Salmon
Grilled salmon, fresh buffalo mozzarella, basil, and sliced
tomatoes with olive oil and cherry balsamic reduction. 16
Dressings: Ranch, Bleu Cheese, French, Honey Mustard, House Herb served with bleu cheese
crumbles, Raspberry Vinaigrette, 1000 Island, Vinegar and Oil
Featured Entrées for October 6 ~ 12, 2014
Basil Chicken
stuffed with Swiss cheese, Prosciutto
ham and basil, with a white wine mushroom sauce. 22
Hawaiian Blue Marlin
Yellowtail Jack
Red Snapper
grilled over an open flame,
lightly seasoned and finished with a champagne caviar
cream sauce. 23
pan seared, seasoned
with island spices and topped with tropical fruit salsa. 25
pan seared and lightly seasoned, topped
with a citrus hollandaise, served atop saffron rice with grilled
asparagus and tomato. 23
*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
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Entrées
Add soup du jour, our House Salad, or a Caesar salad for 3
Asian Ahi Tuna*
Seared medium rare, and served with sautéed bok choy and shiitake mushrooms, finished with
a sweet and spicy chili sauce. 25
Wine suggestion: Chenin Blanc
Seared Blackened Shrimp & Scallops Pan seared shrimp and scallops, seasoned with blackening spices,
finished with a honey orange glaze, served with mushroom risotto and seasonal vegetables. 29
Wine suggestion: Merlot
Seafood Paella Andouille sausage, shrimp, scallops and mussels sautéed with tomatoes, peppers and garlic, served
over saffron rice. 24
Blackened Salmon Cavatappi sautéed with mushrooms, tomatoes, spinach and asparagus, tossed with
cavatappi pasta and finished with a garlic and white wine cream sauce. 26
Wine suggestion: Chardonnay
Chicken Parmigiana with mushrooms, marinara sauce and mozzarella, served with fettuccine noodles. 19
Wine suggestion: Chianti
Thai Coconut Penne Chicken in a coconut and curry cream reduction tossed with fresh basil, coconut and
penne pasta. 17
Half Portion 14
Wine suggestion: Pinot Grigio
Eggplant Napoleon Layers of fresh grilled tomato, eggplant and fresh mozzarella cheese, finished with zesty
marinara topped with fresh basil, served with roasted vegetable cous cous. 15
Wine suggestion: Merlot
The following Entrées are served with our Chef’s select vegetable and choice of baked potato, sweet potato fries,
chef’s potato, rice or risotto. Add soup du jour, our House Salad, or a Caesar salad for 3
Rib Eye Steak Black Angus beef, topped with herbed steak butter. Plenty (16 oz) 30
Enough (12 oz) 26
Wine suggestion: Malbec
Filet Mignon Black Angus tenderloin, served with herbed butter and mushroom cap.
Plenty (8oz) 32
Enough (6 oz) 27
Wine suggestion: Cabernet Sauvignon
Kansas City Strip Steak Black Angus beef topped with herbed butter and
mushroom cap. Plenty (12 oz) 29
Enough (8 oz) 24
Wine suggestion: Cabernet Sauvignon
Steak Gaucho 10 oz. marinated flank steak grilled with chimichurri sauce. 19
Wine suggestion: Cabernet Sauvignon
Whiskey Steak Tournedos Sautéed Tenderloin medallions, deglazed with whiskey and finished with Dijon
peppercorn demi glace. Plenty (8 oz) 32
Enough (6 oz) 27
Wine suggestion: Cabernet Sauvignon
Mixed Grill Filet mignon with burgundy demi glace, jumbo shrimp with scampi butter and chicken breast with
mushroom sauce, topped with crisp onion frittes. 26
Wine suggestion: Cabernet Sauvignon
Stuffed Shrimp Yucatan Five jumbo shrimp stuffed with our crab and scallop mixture, baked and finished with
a spicy tequila lime sauce. 24
Chicken Española Chicken breast stuffed with roasted peppers, spinach, chorizo sausage and queso fresco,
topped with a poblano cream sauce. 18
Wine suggestion: Chianti
Chicken Piccata lightly breaded and seasoned, sautéed in garlic butter, deglazed with white wine and lemon,
finished with capers and butter. A classic! 18
Porterhouse Pork Chop grilled and seasoned, topped with a brandy cream sauce and served with an apple
chutney. 18
Add-ons:
•Burgundy Mushrooms 3 •Asparagus 4
•Béarnaise Sauce 3
•Asparagus & Crab Oscar Style (with Béarnaise) 8
•Three Grilled Shrimp 6 •Lobster Tail (6 oz.) 22 •1/2 Pound Crab Legs 14
*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
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