Inside Dining
| Appetizers & Salads |
| Bermuda Fish Chowder with Gosling's Rum & Sherry Pepper Sauce |
| Jumbo Lump Crab Cake with Pineapple Black Bean Salsa & west Indian Tartar Sauce |
| Baked Oysters au Gratin with Leeks, Fennel Sauce & Parmesan Cheese |
| Chilled Oysters on the Half Shell, Red Wine Mignonette |
| Ahi Tuna Tartar with Black Truffle Vinaigrette & Basil Oil |
| Escargots on Portobello Mushroom with Garlic & Red Wine Sauce |
| Spinach Salad with Goat Cheese, Sun-dried Tomatoes & Roasted Beets with Honey Dijon Vinaigrette |
| Mesclun Salad with Maytag Blue, Apples & Cajun Walnuts, Balsamic Vinaigrette |
| House Salad with Balsamic Vinaigrette |
| Classic Caesar Salad |
| Classic Shrimp Cocktail |
| Tomato & Mozzarella Napoleon with Balsamic Glaze |
| Entrees |
| Pan Roasted Salmon topped with Lump Crab Meat, Tobiko & Beurre Blanc |
| Mussels Catalan with White Wine, Garlic, Green Olives & Tomato |
| Seared Rare Tuna with Wasabi Infused Goat Cheese & Sriracha Aioli |
| Panko-Crusted Swordfish with Tarragon & Whole Grain Mustard Sauce |
| Sesame Mahi with Coconut Curry & Banana Chutney |
| Shrimp, & Clam Scampi with White Wine Garlic Lemon Butter, Spicy Chili Flakes, Tomatoes & Scallions |
| Mushroom Ravioli with Spinach, Fennel, Asparagus & White Truffle Oil |
| Our Pasta Carbonara with Peas & Ham topped with Grilled Petit Filet |
| Pistachio-Crusted Rack of Lamb with Pomegranate Demi-Glace |
| Mixed Grill of Meats, Petite Filet, Lamb Chop, Chicken & Andouille Sausage |
| Grilled Filet Mignon with Stilton Cheese, Port Wine Sauce |
| Bone In New York Sirloin with Portabello Mushroom Sauce |
| Pan-Roasted Chicken with Rosemary, Garlic & Lemon |
| Chef's Choice of Pasta with Kalamata Olives, Tomato, Button Mushrooms & Parmesean Cream |
| Roasted Pork Chop with Chef's Choice of Stuffing, Sherry Cream Sauce |
| Roasted Half Duck with a Roasted Garlic Demi Glaze |
West Deck Menus and Wine Lists
We feature a world-class dining experience with familiar and exotic cuisine for your enjoyment. Please select from our: