Bourbon Shrimp GF
Shrimp sautéed and tossed in Bourbon Butter. Served with Toasted French bread
Mediterranean Grilled Flatbread
Grilled Flatbread topped with Tomato, Basil, Fresh Mozzarella and Parmesan Cheese,
Artichoke Hearts, Ciliegene Mozzarella, Asiago Cheese, Kalamata Olives and
Tossed in red Wine Vinaigrette and served with Crusty Baguette.
Petite Filet GF
Char Broiled 6 oz Tenderloin Steak served on a bed of Sautéed Spinach and Garlic.
Finished with Lemon-Herb Maitre d Hotel Butter.
Boneless Breast of Chicken dredged in Panko Bread Crumbs, fried golden, and finished
with fresh Plum Tomatoes, Ciliegene Mozzarella, Basil and Balsamic Glaze.
Jumbo Lump Maryland Style Crab Cakes
Twin Cakes dusted in Flour and pan seared golden brown.
Served with Lemon Remoulade Sauce.
Poisson du jour GF
Chef’s Choice of Catch of the Day.
Entrees served with mixed Green Salad, Starch, Vegetable Du Jour
and Fresh Rolls.
Key West Seafood Pasta
Penne Pasta tossed with Shrimp, Scallops, Crabmeat, Garlic Butter, Sundried Tomatoes
and Artichokes. Finished with a Splace of Cream.
Chicken and Penne A la Vodka
Grilled Marinated Chicken Breast tossed with Penne Pasta and Pink Vodka Sauce.
Add Shrimp for 4.00
Chicken Breast sautéed and tossed with Fresh Tomato Bruschetta,
Parmesan Cheese, and Penne.
Seasonal Roasted Vegetables sautéed in Olive Oil, Garlic, and Parmesan Cheese
served over Capellini.
Pasta Entrees served with Mixed Green Salad and Fresh Rolls.