Chef's selection of the day

Lightly gilled with parsley butter

Jumbo shrimp sauteed in garlic butter and white wine, served over a bed of saffron arborio rice

Fresh halibut gently grilled and garnished with parsley butter

Sauteed in a fresh lemon and white wine sauce

Fresh Chilean seabass sauteed in extra virgin olive oil, garlic, white wine, mushrooms and a touch of marinara sauce on a bed of saffron rice

Baby lobster sauteed in extra virgin olive oil and roasted garlic butter served on a plank

Halibut, seabass, swordfish, clams, jumbo shrimp and calamari in our tomato and saffron broth served with crostini bread

8 oz loin of tuna seared rare with black and white sesame seeds over a bed of risotto rice

One and a half (1 1/2) pounds of fresh Alaskan king crab legs, steamed and served with lemon and drawn butter

Half spiny lobster, one whole Alaskan king crab leg and 2 large gulf shrimp

Fresh fillet of sole stuffed with lobster, crab and shrimp then oven baked to a golden brown

Thinly sliced swordfish sauteed in our fresh lemon and white wine sauce topped with imported Italian capers

A 10 oz loin of swordfish marked on the charbroiler, then oven baked and finished with a light tomato glaze

Medallions of lobster napped with a cognac scented sauce then baked in the original shell

Spiny lobster broiled and served with clarified butter

Petite Filet mignon topped with our port wine reduction sauce and a half spiny lobster served with clarified butter

Whole pink abalone, lightly breaded then sauteed in extra virgin olive oil. The ultimate delicacy