Seared with Coriander and Served with Pickled Ginger, Soy Sauce,Wasabi and Sushi Rice.

Slowly Simmered Spanish Onions and Red Delicious Apples in a Flavorful Broth. Topped with Freshly Grated Mozzarella and Swiss Cheeses Golden-Browned. A White Oaks Classic

Delicate Snails, Imported from France, Baked in Our Homemade Garlic Butter and Topped with French Pastry Puffs

Served with Olive Oil Brushed Bread. Seasoned with Rosemary and Black Cracked Pepper. 

Jumbo Gulf Shrimp Coated with Panko Bread Crumbs and Black Sesame Seeds. Lightly Fried and Drizzled with a Sweet and Spicy Thai Chili Sauce

Jumbo Shrimp Served with Cocktail Sauce.A White Oaks Classic

Imported from France, Baked with Apples, Walnuts and Brown Sugar. Served in a French Pastry

Fruitwood Smoked and Thinly Sliced. Served with Fresh Dill and Caper Cream Cheese. Accompanied by Finely Chopped Bermuda Onion and Bremner Wafers.

Pan Fried Herb Breaded Eggplant with Smoked Mozzarella Cheese, and Roma Tomato and Basil Coulis.

Sea Scallops Wrapped in Applewood Bacon, Sauteed Crispy, and Topped with a Sun-Dried Tomato Butter Sauce 

Rubbed with Roasted Garlic and Grilled. Topped with Sundried Tomatoes, Pancetta, Fresh Mozzarella, Olive Oli, and Balsamic Reduction

With Sweet and Sour, Ranch, or House Dressing (Oil & Vinegar with Selected Herbs and Spices)
Dry Crumbled Blue Cheese.....additional.....1.75

Sliced Fresh Mozzarella Cheese, Basil and Fresh Roma Tomatoes. Drizzled with Balsamic Vinaigrette

Iceberg Lettuce Wedge Topped with Applewood Bacon, Tomatoes, Bermuda Onions, and Homemade Blue Cheese Dressing and a Balsamic Nape.

Hearts of Romaine Lettuce Tossed with Croutons, Fresh Parmesan and Homemade Roasted Garlic Caesar Dressing

Sautéed Skinless Breast of Chicken, Topped with Pancetta, Shitake, Buttons, and Basil in a Sweet Sherry Sauce

Sauteed Skinless Breast of Chicken with Kalamata Olives, Artichokes, Sundried Tomatoes in a Garlic Chablis Sauce.

Tender Filet of Tilapia Stuffed with Fresh Maryland Blue Crab and Topped with Sundried Tomato Butter Sauce 

Fresh Filet Grilled and Topped with a Lemon and Fresh Tarragon Butter Sauce and served with House Rice Medley

Mouth-Watering Cold Water Australian Lobster Tails. Broiled and Served with Drawn Butter.       Market Price

Fresh Yellowfin Steak Dusted with Our Louisiana Bayou Cajun Seasoning and Seared. Drizzled with a Lemon Lime Citrus Ailoi. Served Medium Rare, With House Rice Medley.

Scampies Sauteed with Mushrooms and Roma Tomatoes in a Garlic Sherry Lemon Sauce. Served on Bed of Angel Hair Pasta

Center-Cut of the Beef Tenderloin. Wrapped with Applewood Bacon and Grilled. Topped with a Cabernet Demi Glaze
      Cajuned with Blue Cheese Crust and Balsamic Drizzle. ....3.00

14 ounces, Well Marbled, Aged, and Full of Flavor. Seasoned, Grilled, and Topped with Caramelized Fresh Pearl Onions in a Cabernet Demi Glaze.

Center-Cut from the Strip Loin, Peppered and Pan Seared to Your Specifications Topped with Green Peppercorn and an Aged Cognac Dijon Demi-Glaze

Filet Mignon, Topped with a Mushroom Duxelle. Wrapped in a Danish Pastry, Roasted and Served with Bordelaise Sauce.
Medium Rare Only.

Filet Mignon Wrapped with Applewood Bacon and Topped with Cabernet Demi Glaze. Accompanied by a Cold Water Australian Lobster Tail. Drawn Butter .    Market Price

Tender Medallions of Veal, Lightly Sautéed with Shiitake Mushrooms, Shallots, Garlic and Finished with a Rich Italian Marsala Butter Sauce

Slow-Roasted and Glazed Crispy with a Grand Marnier, Honey, Kumquat, and Green Peppercorn Sauce, Served with House Rice Medley

New Zealand Six Bone Rack of Lamb, Marinated in an Apple Teriyaki. Grilled and Drizzled in a Cabernet Fresh Mint Demi Glaze

Red Deer Imported from New Zealand, Marinated in Ruby Red Port with Assorted Seasonings and Juniper Berries. Sprinkled with Cracked Black Pepper and Pan Seared.
Topped with a Port Cranberry Game Sauce, and served with House Rice Medley

With Homemade Roma Tomato Marinara

Bowtie Pasta, Kalamata Olives, Tomatoes, Moonlight Mushrooms, Garlic, Olive Oil, and Fresh Basil
      Add Shrimp ..................................7.99
      Add Grilled Chicken .....................6.99

Center Cut Red Pork Medallions Sauteed with Pancetta, Shitake, and Caramelized Fresh Pearl Onions. In a Chianti Demi Glaze

Center-Cut Pork Medallions Grilled, Topped with Apples, Cranberry Raisins, Toasted Almonds, and an Amaretto Glaze

Tender Pork Stuffed with a Walnut Apple Stuffing and Topped with a Madeira Demi Glaze Accompanied by a Fresh Cranberry Applesauce.

Topped with Sun-Dried Tomato Butter Sauce

Chilled and Stirred Vanilla Custard. Topped with Caramelized Brown Sugar and Garnished with Fresh Berries 
Add a Splash of Your Favorite Liquor ......... 3.00.

Twin mini creamy cheesecakes stacked and topped with a fresh strawberry coulis

Red Delicious Apples, Brown Sugar, Cinnamon, hint of Ginger Filled Flaky Pie Shell. Baked Golden Browned and Topped with Vanilla Bean Ice Cream.

Sliced Fresh Strawberries Topped with Whipped Cream
Add a Splash of Your Favorite Liquor ....................... 3.00

Vanilla Bean Ice Cream Layered with your Favorite Liquor. Suggestions include Kahlua, Grand Marnier, Chambord, and Creme de Mint

Two Scoops of Blue Bunny Premium Chocolate Ice Cream. Topped with Warm Buttery Caramel Sauce and Glazed Candied Walnuts

Rich Flourless Callebaut Chocolate Cake surrounded with Fresh Whipped Cream. Served on a Pool of Vanilla Creme Anglaise, Drizzled with Amaretto Chocolate and Garnished with Fresh Strawberries.

** Love Nuts?? .... add glazed candied walnuts to any dessert ......... 1.99 **

Two scoops of Vanilla Bean Ice Cream. Available Flavors: Chocolate, Raspberry, and Butterscotch