Handmade, Shrimp, Lobster and Lump Crab Spring Rolls, Deep Fried Golden Brown and served on Romaine with Fresh Mint Leaves and a Citrus Chili Sauce

Thin Slices of Seared Rosemary Crusted Beef Tenderloin served over a Bed of Arugula, drizzled with Herbed Olive Oil, Topped with Parmesan Shavings,Capers and Balsamic Roasted Grape Tomatoes

Corn Crusted Lump Crab Cakes Pan Fried, served with Basil Chili Aioli
and topped with a Mango Roasted Red Pepper Relish and Fresh Basil Chiffonade

Jumbo Ricotta Cheese Stuffed Ravioli served with Basil Cream Sauce, topped with Pesto and Parmesan Shavings.

Succulent Shrimp Coated with Coconut Flakes, Deep Fried and served with Pineapple Chutney

Pan Seared Jumbo Scallops served over Honey Balsamic Egg Plant Caviar and Wasabi Cream Sauce

A Bowl of Soy Beans Steamed in their Pods and Stir Fried in a Chili Garlic Soy Sauce

Fire Grilled Thai Marinated Strips of Chicken Satay, Julienne of Carrots, Bean Sprouts, Rice Noodles, Fresh Mint, Crisp Romaine Leaves, Served with Sweet Red Chili Sauce and Peanut Sauce