Fried rock shrimp tossed in a sweet and spicy szechuan sauce, julienned red cabbage, chopped peanuts, diced green onions, and red peppers.

Balsamic marinated roma tomatoes with basil garlic and pesto. Served on crostinis and topped with parmesan cheese.

With fresh avocado, red onions, cilantro, sun dried tomatoes, roasted corn, and tamarind sauce.

Maryland style jumbo lump blue crab with spicy remoulade sauce, lime vinaigrette, and fresh seasoned watercress.

Sushi grade ahi tuna, cajun crusted, seared rare, and drizzled with wasabi pesto. Garnished with pickled cucumber and soba peanut noodle salad.

Smaller portions of egg rolls, bam bam shrimp, and grilled chicken wings.

With wild blue crab.

Served with salsa, sour cream, and white corn tortilla chips.

Lightly battered and fried. Basil pesto, garlic aioli, and marinara sauces for dipping.

Sushi grade ahi tuna with avocado, crispy wontons, and sesame seeds.

Fresh cold water mussels. Cooked with fresh tomato, garlic, and shallots. Served in a pink marinara and white wine sauce with garlic toast.

Served with hummus, sesame wonton chips, celery, carrots, banana peppers, and wasabi jalapeno sauce.

Chopped romaine, lime marinated chicken, green apples, tomatoes, avocado, roasted corn, bacon, crumbled blue cheese, and balsamic vinaigrette.

Crisp romaine lettuce with parmesan cheese and garlic croutons with caesar dressing.

Whole romaine lettuce with applewood bacon, diced eggs, crumbled blue cheese, and balsamic marinated roma tomatoes with blue cheese and hot bacon dressings.

Mixed greens, shaved grilled chicken breast, mandarin oranges, green onions, snow peas, almonds, bean sprouts, and sesame seeds. Tossed in a plum dressing with crispy wontons drizzled with Thai peanut sauce.

A bowl of soup and choice of a side.

Chopped kale, honey mustard dressing, chopped peanuts, avocado, mint, and red peppers.

Chicken tender nuggets, mixed greens, tomatoes, avocado, red onions, zucchini, beets, bacon, cheddar cheese, and croutons.

Grilled salmon, field greens, sliced mangoes, pears, strawberries, and grilled pineapple with light lime vinaigrette and topped with candied pecans.

Sushi grade ahi tuna, cajun crusted, seared rare, drizzled with a wasabi pesto, field greens, balsamic vinaigrette, fresh mango, avocado, and tomatoes.

Mixed greens,tender grilled chicken, roasted corn, tomatoes, crumbled blue cheese, bacon & hickory drizzle. Served with Ranch dressing

Choose: penne, fettuccine, or spaghettini. plain, butter, butter & parmesan, or marinara.

Two beef patties served with your choice of side

A generous portion of heineken beer battered north pacific cod. accompanied with tartar sauce, cole slaw, and choice of idaho or sweet potato fries.

With lettuce, tomato, pickles. Garnished with crispy onion rings.

Applewood bacon strips, lettuce, and vine ripened tomatoes on sliced multigrain bread with ranch sauce.

Chicken breast sauteed with cajun spices served with red onion, lettuce, and tomato on a kaiser roll with a side of cajun mayonnaise.

Teriyaki marinated grilled chicken breast with fresh avocado, lettuce, and tomato. Served with a side of dijon sauce.

Freshly cracked pepper, crumbled blue cheese, and garnished with crispy onion rings.

Burger with lettuce, tomato, pickles, and garnished with crispy onion rings.

Grilled chicken breast with applewood smoked bacon strips, shredded cheddar cheeses, crispy onion rings, and hickory sauce.

Fresh chicken breast tossed in fresh made buffalo sauce with lettuce, tomato, and scallions.

Seasoned and grilled chicken breast smothered in dijon sauce with melted Monterey jack and cheddar blend cheeses topped with applewood smoked bacon. Served on a brioche bun.

Applewood smoked bacon strips, shredded cheddar cheese, and hickory sauce. Garnished with crispy onion rings.

Classic burger topped with exotic mushrooms and Swiss. Served on a brioche bun.

Sandwich paired with your choice of salad or soup. Options include chicken salad, BLT, Caesar with protein variations (chicken, shrimp, salmon, steak), kale, chopped, or oriental salad.

Pan seared crab with lettuce and tomato on a toasted brioche bun with lime vinaigrette sauce.

With cajun seasoning, sliced havarti cheese, and pickles. Garnished with crispy onion rings.

Quarter pound, topped with lettuce, tomato & pickles.

Impossible burger with exotic mushrooms, Swiss cheese, Romaine lettuce and mayonnaise on a brioche bun

Twelve ounces of slow roasted prime rib with au jus and creamy horseradish sauce.

Twenty ounces of slow roasted prime rib with au jus and creamy horseradish sauce.

10 oz. New York strip, choice of temperature. Options for sides: various fries, vegetables (asparagus to carrots), fruits, or mashed potatoes.

Marinated in soy pineapple marinade.

Aged steak perfectly marbled, cut from the loin, making it tender, and juicy.

Aged New York strip ten ounces. Seasoned and grilled.

Marinated in heineken and garlic marinade topped with salsa verde.

A grand 20 ounce aged steak perfectly marbled and cut from the loin, making it tender, and juicy.

Aged New York strip. 14 ounces. Seasoned and grilled.

A generous portion of heineken beer battered North Pacific cod. Accompanied with tartar sauce, cole slaw, and choice of idaho or sweet potato fries.

Maryland style jumbo lump blue crab cakes. Served with spicy remoulade, tartar sauces, and choice of sideboard item.

Crispy breaded shrimp, walnuts, deep fried, and tossed in a classic warm orange sauce with fresh snap peas, zucchini, and carrots. Served over basmati rice.

Promo Salmon: Choice of cooking temperature, paired with options including sweet potato fries, veggies, or various potato sides.

Miso-glazed salmon with options for cooking temperature. Served with choice of one side from a selection including sweet potato fries, green vegetables, and various potato dishes.

Large shrimp sauteed with caramelized garlic, white wine, olive oil, herbs, and tomatoes in lemon cream sauce with angel hair pasta.

Filet portion of grilled mahi mahi brushed with J Mark’s lemon herb butter topped with cool balsamic roma tomatoes and drizzled with walnut pesto.

Blackened shrimp, andouille sausage, sauteed mushrooms, peppers, and onions. Served in a cajun cream sauce with white rice.

Pan seared finished with a caramelized miso glaze. Served over a beurre blanc sauce

Panko breaded and deep fried. Served with cocktail sauce.

Grilled & lightly brushed with J.Mark's lemon herb butter. Served with your choice of sideboard item.

Sauteed chicken breast topped with sliced prosciutto, smoked mozzarella cheese, and a dijon white wine cream sauce. Accompanied by yukon gold garlic mashed potatoes.

Teriyaki marinated grilled chicken breast with fresh mango salsa, sliced avocado, and cilantro on top of a dijon sauce. Served with basmati rice and black beans.

Sauteed chicken breast with mozzarella and fontina cheeses topped with mushrooms and asparagus. With madeira sauce and yukon gold garlic mashed potatoes.

With fresh herbs, garlic, and lemon garnished with carrots and watercress with yukon gold garlic mashed potatoes.

Fried breaded chicken breast, angel hair pasta with alfredo sauce, marinara sauce, and parmesan cheese.

Breaded chicken tenders with choice of side. Garnished with coleslaw, honey mustard, and hickory sauces.

Breaded chicken tenderloins deep fried and tossed in a classic orange sauce with sauteed snap peas, julienned carrots, and zucchini. Served with basmati rice.

Blackened chicken tossed with fettuccine, herbs, and spices in an alfredo cajun cream and cheese sauce.

Fettuccine noodles tossed in creamy rich alfredo sauce.

Penne pasta with parmesan, romano, mozzarella, and fontina cheeses tossed with a marinara and cream sauce. Topped with ricotta cheese and fresh basil.

Roasted chicken with sauteed mushrooms, pancetta, peas, roasted tomatoes, and caramelized onions. Tossed in garlic cream sauce topped with fresh parmesan.

Blackened shrimp tossed with angel hair, herbs, and spices in an alfredo cajun cream and cheese sauce.

A spicy, red pepper vodka cream sauce tossed with pancetta and penne pasta, and finished with fresh basil.

Sauteed chicken and shrimp in a spicy cajun cream sauce with green onions, roasted tomato, and red peppers, yellow peppers. Served over linguine pasta.

Rigatoni tossed with Italian sausage, peppers, garlic, and basil. Topped with goat cheese and marinara sauce.

Angel hair pasta, blackened shrimp, andouille sausage, sauteed mushrooms, pepper, and onions. Served in a cajun cream sauce.

Roasted chicken with sauteed mushrooms, asparagus, and onions tossed in madeira wine sauce. Served over penne pasta.

Fettuccine pasta tossed with broccoli in a savory roasted garlic cream sauce. Topped with walnut crusted goat cheese.

Large shrimp sauteed with white wine, garlic, lemon, plum tomatoes, oregano, and basil. Served over angel hair pasta and marinara sauce.

Sauteed shrimp with white pepper in a zesty lemon alfredo sauce with scallions, garlic, and mushrooms.

Zucchini noodles tossed in a walnut basil pesto and olive oil with broccoli, sun dried tomatoes, roasted eggplant, peppers, Kalamata olives, and freshly grated parmesan cheese.

Fresh and cold water mussels. Cooked to perfection with fresh tomato, garlic, and shallots. Served in a pink marinara and white wine sauce.

Mini beef burgers with cheddar cheese, ketchup, pickles, and garnished with crispy onion rings.

Lightly breaded and fried chicken breast tossed in buffalo sauce.

Lettuce cups with seared ahi tuna, julienned veggies, wasabi jalapeno sauce, and ginger soy sauce.

Sushi grade ahi tuna, cajun crusted, seared rare on mini buns with spicy remoulade, red onions, sliced avocado, and crispy wontons with wasabi and ginger soy for dipping.

Thinly sliced slow roasted prime rib on mini buns with creamy horseradish sauce and basil pesto with a cup of au jus for dipping.

Mixed greens with a choice of dressings including Asian plum, balsamic vinaigrette, blue cheese, honey mustard, hot bacon, light lime vinaigrette, olive oil & vinegar, or ranch.

Chopped greens with a choice of eight dressings, including Asian plum and honey mustard.

Romaine lettuce, parmesan, croutons. Choice of dressing: Asian plum, balsamic vinaigrette, blue cheese, honey mustard, hot bacon, light lime vinaigrette, olive oil & vinegar, ranch.

Mixed greens with dressing options: Asian plum, balsamic vinaigrette, blue cheese, honey mustard, hot bacon, light lime vinaigrette, olive oil & vinegar, ranch.

Kale mixed with choice of eight dressings, including Asian plum and hot bacon.