Starters

Crab Cake, mango salsa $12

Oysters, tequila & lime $14

Tempura Shrimp, harissa aioli $12

Watermelon Gazpacho, feta cheese $8

Iceberg, chopped salad, blue cheese, bacon $8split+$2

Caesar Salad, $8 add chicken $16split+$2

Boneless Pork Ribs, thai style, papaya pico de gallo $12

Edamame, in the pod, sesame, chili, soy $8

Swimmer Crab Salad, wonton crisp, avocado guacamole $12

Entrees

Blackened Scallops, roasted corn salsa, fingerlings, lime cream $30

Shrimp Scampi, garlicky lemon sauce, pasta $25

Grilled Swordfish, sour mango salsa, citrus cous cous $27

Pescado Del Dia, whole grilled fish, risotto $30

Kobe Burger, 8oz, caramelized onions, boursin cheese $16

Braised Short Rib, vanilla chai, yukon’s, mushrooms, carrots $29

Marinated Hanger Steak, yukon mashed, haricots vert $28

Pork Chop, red cabbage slaw, hawaiian ginger glazed $25

Barbeque Chicken, coconut rum, papaya salsa, black beans, rice $23

South African Lobster Tail, market price

Premium Steaks, available nightly

Dessert Menu

$8 each

Coconut - creamy coconut sorbet served in a coconut shell

Mango - rich mango sorbet

Apple - apple tart, topped with vanilla ice cream

Crème Brulee - rich velvety, bourbon vanilla custard topped with a burnt sugar crust

service charge may be added to tables of five or more

Executive Chef /John Schatz