Braised beef, queso, corn-jalapeno relish, guacamole, cotija cheese & cilantro-lime sour cream.

Warm burrata cheese, creamy spinach, artichokes & confit tomatoes, finished with a roasted tomato oil, toasted pine nuts & a balsamic reduction.

3 jumbo lump crab cakes topped with a roasted jalapeno-corn relish remoulade. Served over a bed of dirty rice.

Marinated steak, shiitake mushrooms, red onions, red bell peppers, Korean BBQ sauce, spicy mayo and arugula.

Lobster claw & knuckle meat, mascarpone, cheddar, parmesan, garlic, & cream. Topped with crumbled ritz crackers, then baked. Garnished with crispy chorizo. Served with tortilla chips & fried pita bread.

Blackened Mahi Mahi, cabbage slaw, chimichurri queso, jalapeno-avocado tarter sauce, mango sauce and pineapple salsa on flour tortillas. Served with a side of tortilla chips and salsa.

Braised & fried pork belly with a sweet chili glaze and a mango drizzle.

4 pan seared scallops, creamy polenta, fried brussels sprouts in a maple-soy glaze.

2 soft boiled eggs wrapped in a country style sausage & panko breaded. Deep fried, sliced, & served with a maple mustard dipping sauce.

Ahi tuna tossed in a sesame ginger marinade with whipped wasabi avocado, compressed watermelon, spicy aioli, toasted kataifi and yuzu ice. Served with garlic chili naan.

Herb roasted chicken, smoked cheddar, apples, grapes, toasted almonds, & mixed greens in an arugula vinaigrette.

Pears, bleu cheese, candied pecans & mixed greens in a maple-balsamic vinaigrette.

Mixed greens, marinated tomatoes, crispy fried capers, pistachios and burrata cheese in a red wine vinaigrette dressing and a balsamic glaze.

Romaine lettuce and gluten free bread crumbs in a Caesar dressing with fresh cracked pepper and lemon zest.

Herb roasted chicken, smoked cheddar, apples, grapes, toasted almonds, & mixed greens in an arugula vinaigrette.

Pears, bleu cheese, candied pecans & mixed greens in a maple-balsamic vinaigrette.

Mixed greens, marinated tomatoes, crispy fried capers, pistachios and burrata cheese in a red wine vinaigrette dressing and a balsamic glaze.

Romaine lettuce and gluten free bread crumbs in a Caesar dressing with fresh cracked pepper and lemon zest.

Togarashi spiced Ahi tuna, pan seared & sliced. Served over seasoned basmati rice & edamame. Topped with a Korean BBQ sauce glaze, gochujang aioli & an avocado-wasabi relish.

Baby back pork ribs with a chipotle glaze. Served with rosemary mascarpone mashed potatoes, baked beans and corn bread.

Baby back pork ribs with a chipotle glaze. Served with rosemary mascarpone mashed potatoes, baked beans and corn bread.

Slow Braised brisket glazed with braising jus & garlic buttered shrimp. Served over a mushroom risotto.

Lightly toasted ricotta gnocchi, chicken, fresh spinach & marinated artichokes in a spicy vodka sauce. Topped with ricotta cheese & baked. Finished with fresh basil.

8 oz. pan roasted, hand cut Filet Mignon topped with an herb compound butter & house steak sauce. Served with rosemary mascarpone mashed potatoes and vegetable du jour.

8 oz. Angus beef patty, white cheddar cheese, bacon, lettuce, tomato, jalapeno aioli & crispy fried shallots on a sesame seed bun. Served with French fries & our Helix smoke dipping sauce.

Lobster and shell pasta in a mascarpone, cheddar and Havarti cheese sauce. Topped with three-cheese panko bread crumbs and baked.

12 oz. hand cut, blackened Angus beef ribeye topped with a garlic bourbon cream sauce. Served with rosemary mascarpone mashed potatoes & vegetable du jour.

Pan seared salmon filet served over a hash of roasted white sweet potatoes, brussels sprots, shallots & pork rillette. Topped with a maple-sou glaze.

Braised short ribs sauced with a red wine demi-glace. Served with rosemary mascarpone mashed potatoes and veg du jour.

Bucatini pasta in a garlic cream sauce. Served with sauteed shrimp & scallops over our house spicy tomato sauce. Garnished with parmesan.

Filet tenderloin steak tips, sauteed onions & red bell peppers tossed in a Cajun gravy and served over rosemary mascarpone mashed potatoes.

Vanilla & strawberry swirled cheesecake with a strawberry shortbread crust. Topped with a strawberry crunch.

House-made banana bread pudding topped with salted caramel, vanilla ice cream & candied pecans.

Vanilla wafer crust layered with a tart custard & a sweet lime whipped cream. Topped with a pina colada sauce & mango puree.

Layers of blackberry liquor, mascarpone whipped cream, white chocolate & lemon zest. Finished with a lemon-white chocolate ganache.