SHRIMP & SCALLOP RISOTTO -- Grilled shrimp and seared jumbo scallops rested over a bed of charred asparagus pancetta and parmesan risotto, with red pepper coulis and and a wasabi soy reduction.

SHRIMP & SCALLOP RISOTTO -- Grilled shrimp and seared jumbo scallops rested over a bed of charred asparagus pancetta and parmesan risotto, with red pepper coulis and and a wasabi soy reduction.

STEAK & LOBSTER RISOTTO - Seasoned seared beef tenderloin fanned over roasted garlic, caramelized onion, parmesan, and lobster risotto; finished with sautéed asparagus, red peppers, and a balsamic reduction drizzle

STEAK & LOBSTER RISOTTO - Seasoned seared beef tenderloin fanned over roasted garlic, caramelized onion, parmesan, and lobster risotto; finished with sautéed asparagus, red peppers, and a balsamic reduction drizzle

MANGO WASABI HALIBUT -- Grilled Halibut filet over sun-dried tomato and basil risotto, with edamame almond pesto, and mango wasabi sauce; finished with balsamic reduction

MANGO WASABI HALIBUT -- Grilled Halibut filet over sun-dried tomato and basil risotto, with edamame almond pesto, and mango wasabi sauce; finished with balsamic reduction

SWISS MUSHROOM CHICKEN ROULADE -- Crispy chicken roulade stuffed with Swiss cheese, shiitake mushrooms, artichokes, rested over white asparagus risotto; topped with a smoky chipotle raspberry jam

SWISS MUSHROOM CHICKEN ROULADE -- Crispy chicken roulade stuffed with Swiss cheese, shiitake mushrooms, artichokes, rested over white asparagus risotto; topped with a smoky chipotle raspberry jam

GHOST CHILI CHERRY BEEF TENDERLOIN -- Grilled beef tenderloin over creamy spinach asparagus puree, topped with ghost chili cherry compote; served with crispy waffle chips and red pepper glaze

GHOST CHILI CHERRY BEEF TENDERLOIN -- Grilled beef tenderloin over creamy spinach asparagus puree, topped with ghost chili cherry compote; served with crispy waffle chips and red pepper glaze

MOJO GRILLED SNAPPER -- Grilled mojo marinated red snapper over coconut milk banana risotto, garnished with pickled carrots, ginger, radishes, and roasted wasabi peanuts

MOJO GRILLED SNAPPER -- Grilled mojo marinated red snapper over coconut milk banana risotto, garnished with pickled carrots, ginger, radishes, and roasted wasabi peanuts

SEAFOOD LEMON LINGUINE -- Grilled shrimp, sautéed green peppers, mushrooms, onions, lobster, and crab tossed with linguine pasta in a lemon Alfredo sauce; finished with Sriracha salt and crostini

SEAFOOD LEMON LINGUINE -- Grilled shrimp, sautéed green peppers, mushrooms, onions, lobster, and crab tossed with linguine pasta in a lemon Alfredo sauce; finished with Sriracha salt and crostini

LEMON PARSLEY COD -- Pan seared cod filet rest over lemon parsley risotto, topped with pickled green beans and crispy prosciutto; finished with red pepper gastrique

LEMON PARSLEY COD -- Pan seared cod filet rest over lemon parsley risotto, topped with pickled green beans and crispy prosciutto; finished with red pepper gastrique

SESAME TUNE & CREOLE SPRING ROLL -- Sesame crusted pan seared yellowfin tuna over orange whole grain mustard risotto, served with a napa cabbage, onion, carrot, pepper salad tossed with wasabi lime vinaigrette, and a Creole crawfish spring roll

SESAME TUNE & CREOLE SPRING ROLL -- Sesame crusted pan seared yellowfin tuna over orange whole grain mustard risotto, served with a napa cabbage, onion, carrot, pepper salad tossed with wasabi lime vinaigrette, and a Creole crawfish spring roll

MANGO CHICKEN TERIYAKI -- Jerk seasoned grilled chicken breast served over wild rice, with fresh mango sauce, topped with cilantro red pepper cabbage medley, drizzled with teriyaki sauce

MANGO CHICKEN TERIYAKI -- Jerk seasoned grilled chicken breast served over wild rice, with fresh mango sauce, topped with cilantro red pepper cabbage medley, drizzled with teriyaki sauce

KING CUT RIBEYE -- Bone-in 19oz. Ribeye; served with herbed parsnip potatoes, pimento cheese croquettes, and tarragon hollandaise; finished with Jicama chips and charred asparagus.

KING CUT RIBEYE -- Bone-in Ribeye; served with herbed parsnip potatoes, pimento cheese croquettes, and tarragon hollandaise; finished with Jicama chips and charred asparagus.

CHOCOLATE SAGE BEEF TENDERLOIN -- Grilled beef tenderloin served with butter poached potato slices, roasted red pepper bruschetta, and drizzled with a red wine chocolate sage sauce

CHOCOLATE SAGE BEEF TENDERLOIN -- Grilled beef tenderloin served with butter poached potato slices, roasted red pepper bruschetta, and drizzled with a red wine chocolate sage sauce

MANGO HOISON SALMON -- Grilled salmon filet over Caribbean jerk rice with a spicy mango sauce; served with sautéed snap peas, roasted red peppers, and grilled pineapple, finished with cilantro.

MANGO HOISON SALMON -- Grilled salmon filet over Caribbean jerk rice with a spicy mango sauce; served with sautéed snap peas, roasted red peppers, and grilled pineapple, finished with cilantro.

SUMMER SEAFOOD PASTA -- Shrimp, scallops, crab, and red peppers tossed with spinach linguine in a spring clam cream sauce, topped with smoked almonds, smoked Serrano chiles and smoke tobiko

SUMMER SEAFOOD PASTA -- Shrimp, scallops, crab, and red peppers tossed with spinach linguine in a spring clam cream sauce, topped with smoked almonds, smoked Serrano chiles and smoke tobiko

ANCHO CHICKEN SKEWERS -- Grilled ancho marinated chicken skewers over sun-dried tomato parmesan risotto, topped with cucumber poblano salsa; finished with balsamic reduction.

ANCHO CHICKEN SKEWERS -- Grilled ancho marinated chicken skewers over sun-dried tomato parmesan risotto, topped with cucumber poblano salsa; finished with balsamic reduction.

ANCHO COFFEE SHORT RIB -- Braised behemoth short rib served with cheddar, apple, and horseradish mashed potatoes; topped with ancho coffee jus, and sautéed carrots and asparagus.

ANCHO COFFEE SHORT RIB -- Braised behemoth short rib served with cheddar, apple, and horseradish mashed potatoes; topped with ancho coffee jus, and sautéed carrots and asparagus.

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