salad is back! Fresh Texas watermelon on a bed of fresh
mixed greens accompanied by our house-made peach vinaigrette and topped with
feta cheese and fresh garden grown mint.
Avocado wedges, panko breaded
and deep fried, topped with lump crab and roasted poblano cream cheese.
North Atlantic Lobster and angel
hair pasta tossed with sesame garlic Korean spice, fresh basil and pickled
8 ounce Black Angus filet topped
with two coconut breaded fried shrimp, served with grilled russet potatoes, tomatillo-
green chili sauce and grilled corn and black bean salsa.
seared Ahi Tuna - smoked
tomato risotto layered with a fried corn tortilla, Chef Chae’s wasabi guacamole
and topped with pan seared Ahi tuna.
Tomato Quinoa – a bed of roasted tomato quinoa served with grilled
russet potato wedges encircled by chilled, marinated English cucumber and