TONIGHTS FRESH FISH
Prepared Grilled, Blackened or Pan Seared
 
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YELLOWFIN TUNA
31
 SWORDFISH
32
MAHI-MAHI 27 YELLOWTAIL SNAPPER 30
DIVER SCALLOPS 30 CHILEAN SEA BASS 34
BLACK GROUPER 32 WILD PACIFIC SALMON 33

SIGNATURE ENTREES
LOBSTER RAVIOLI 25
Lobster and squid ink ravioli with black truffles & lobster cream sauce.
DIVER SCALLOPS OSCAR 36
Grilled diver scallops with jumbo lump crabmeat & fresh asparagus topped with hollandaise.
APRICOT GLAZED BLACK GROUPER 34
Black grouper pan seared and glazed, served over pecan couscous.
CEDAR PLANK WILD SALMON 36
Pacific wild salmon roasted with grain mustard on cedar wood with marinated root vegetables.
AVOCADO MAHI-MAHI 29
Pan seared mahi-mahi with smoked avocado butter & pico de gallo over jasmine rice.
ANDOUILLE CRUSTED SWORDFISH 36
Finely chopped andouille sausage crusted over swordfish with potato rosti & a chipotle beurre blanc.
RED CURRY SHRIMP 32
Sautéed colossal shrimp marinated in red curry over infused jasmine rice and yuzu coconut broth.
ASIAN SEARED TUNA 36
Sesame crusted tuna with ginger & teryaki marinade.
MACADAMIA CRUSTED CHILEAN SEA BASS 39
Grilled Chilean sea bass crusted with macadamia nuts, banana rum sauce & mango fruit chutney.

LOBSTER
BAKED STUFFED LOBSTER Market
Three pound “easy man” live Maine lobster as served at Burt & Jacks.
LOBSTER TAIL 59
Broiled 16 oz. cold water Australian lobster tail.


SURF & TURF
45
8 oz. U.S.D.A. Prime Filet of Ribeye and 5 oz. Florida Spring Lobster Tail grilled with a garlic and herb compound butter.

 

U.S.D.A. PRIME STEAKS AND CHICKEN
FILET 33
U.S.D.A. Prime 8 oz., center cut, tenderloin steak.
NEW YORK STRIP 37
U.S.D.A. Prime 10 oz., center cut striploin steak.
FILET OF RIBEYE 38
U.S.D.A. Prime 8 oz., filet of ribeye topped with warm French brie and sweet onion confit.
FILET OSCAR 43
U.S.D.A. Prime 8 oz., filet of ribeye with jumbo lump crabmeat, fresh asparagus and hollandaise
GRILLED LEMON CHICKEN BREAST 19