Our Menu

Non alcoholic

Lump Blue Crab Meat with a roasted bell pepper aioli. Served with a side house salad.

Crispy fried calamari served with a light spicy marinara sauce and a smoky berry caper sauce.

Shrimp sautéed in a light spicy marinara sauce. Served with an asparagus-lemon-risotto infusion.

Grilled octopus sautéed with oregano, peppers, chorizo, fingerling potatoes, onions, Mediterranean olives, EVOO, and a guajillo chile sauce.

Ahi tuna marinated with a poke sauce, avocado, and wonton chips.

Pan seared scallops sautéed with shallots, white peppers, garlic, and a saffron cream sauce. Served with a side house salad.

Our signature. Manila clams sautéed with garlic, chorizo, butter, fresh lemon juice, chili flakes, and a white wine reduction.

Eggplant parmigiana, Chef’s recipe.

Thinly sliced filet mignon (served raw) with arugula, capers, EVOO and shaved parmesan cheese.

Chef’s selection of meats and cheeses.

Deep-fried chicken breast topped with pickled slaw, cheddar cheese, and a light spicy aioli. Served with a side of garlic basil fries.

Grilled lamb chops topped with dijon mustard, cognac, shallots, garlic, butter, and rosemary. Served on a bed of 18-month aged parmesan risotto.

Cheeseburger with lettuce, tomato, pickled onion, cheddar cheese, and our Legends house sauce. Served with a side of garlic basil fries.

Neapolitan meatballs topped with a light spicy marinara sauce.

Crispy fried calamari served with a light spicy marinara sauce and a smoky berry caper sauce.

Eggplant parmigiana, Chef’s recipe.

Pan seared scallops sautéed with shallots, white peppers, garlic, and a saffron cream sauce. Served with a side house salad.

Our signature. Manila clams sautéed with garlic, chorizo, butter, fresh lemon juice, chili flakes, and a white wine reduction.

Shrimp sautéed in a light marinara sauce. Served with an asparagus-lemon-risotto infusion.

Ahi tuna marinated with a poke sauce, avocado and wonton chips.

Neapolitan meatballs topped with a light spicy marinara sauce.

Lump Blue Crab Meat with a roasted bell pepper aioli. Served with a side house salad.

Grilled octopus sautéed with oregano, peppers, chorizo, fingerling potatoes, onions, Mediterranean olives, EVOO, and a guajillo chile sauce.

Thinly sliced filet mignon (served raw) with arugula, capers, EVOO, and shaved parmesan cheese.

Chef’s selection of meats and cheeses served with walnuts, raisins, olives, fig jam, and crostinis.

Mixed greens, cherry tomatoes, blue cheese, onions, avocado, EVOO, and a red wine vinaigrette.

Romaine lettuce, croutons, shaved parmesan, and caesar dressing.

Organic mixed greens, spinach, cherry tomatoes, cucumbers, almonds, fontina cheese, dried raisins, and a citrus lemon vinaigrette.

Red and yellow beets, caramelized walnuts, tangerines, burrata cheese, EVOO, and a balsamic reduction vinaigrette.

Seared and blackened Ahi tuna, organic mixed greens, spinach, wonton crisps, tangerines, roasted bell peppers, avocado, and a lemon citrus vinaigrette.

Cheeseburger with lettuce, tomato, pickled onions, cheddar cheese, and our Legends house sauce. Served with a side of garlic basil fries.

Deep-fried chicken breast topped with pickled slaw, cheddar cheese, and a light spicy aioli. Served with a side of garlic basil fries.

A classic.

Yet another classic.

Mozzarella cheese, arugula, prosciutto di parma, and burrata cheese.

Parmesan cheese, manchego cheese, Mediterranean olives, red onions, roasted bell peppers, and chorizo.

Rigatoni pasta sautéed salmon, capers, shallots, and garlic in a pink vodka sauce.

Fettuccine pasta sautéed with pieces of filet mignon, garlic, shallots, mustard, and mushrooms in a marsala wine reduction sauce.

Linguine pasta sautéed with chicken breast, mushrooms, and asparagus in a pink vodka sauce.

Eggplant parmigiana, Chef’s recipe. Served with a side of linguine pasta in a light spicy marinara sauce.

Linguine pasta served with sautéed shrimp, clams, and mussels over a light spicy marinara sauce.

Chicken breast sautéed in a garlic, lemon butter caper sauce. Served with linguine pasta.

Chicken breast stuffed with prosciutto di parma, fontina cheese, and spinach in a pink vodka sauce. Served with mashed potatoes and vegetables.

Panko crusted halibut filet sautéed with cherry tomatoes, onions, garlic, Italian herbs, capers, Mediterranean olives, and a white wine reduction sauce. Served with sides of mashed potatoes and vegetables.

Whole sea bass, butterfly cut, sautéed with parsley, garlic, shallots, dried oregano, red chili flakes, and EVOO. Served with linguine a la checca.

Sole sautéed with lemon, butter, shallots, and a white wine reduction sauce. Served with mashed potatoes and vegetables.

Grilled salmon filet sautéed with shallots and topped with tropical fruit pico de gallo. Served with mashed potatoes and vegetables.

Mussels, clams, shrimp, scallops, and fish sautéed in a light spicy tomato broth with a white wine reduction sauce.

Grilled lamb chops topped with dijon mustard, cognac, shallots, garlic, butter, and rosemary. Served with 18-month aged parmesan risotto.

Short ribs topped with madeira wine, thyme, rosemary, garlic, celery, onions, carrots, and a sweet guajillo chile sauce. Served with mashed potatoes and vegetables.

8oz skirt steak, pre-sliced, topped with parsley, garlic, shallots, dried oregano, red chili flakes, and EVOO. Served with garlic basil fries.

8oz Grass fed filet mignon topped with mushrooms, shallots, dried thyme, a bay leaf, and a red wine reduction sauce. Served with three-cheese potatoes au gratin and vegetables.

14oz Certified Angus Beef center-cut ribeye, pre-sliced, topped with rosemary, garlic, and EVOO. Served with three-cheese potatoes au gratin and vegetables.

12oz Prime Angus New York strip topped with melted blue cheese. Served with three-cheese potatoes au gratin and vegetables.

Lightly breaded, deep fried chicken breast served with a side of garlic basil fries.

Sauce selection: butter, marinara, pink sauce, or alfredo sauce.

Sauce selection: butter, marinara, pink sauce, or alfredo sauce.

Cheddar cheese only. Served with a side of garlic basil fries.

3 total.

3 total.

Prosciutto-wrapped burrata with cherry tomatoes and fresh basil, finished with EVOO and a balsamic glaze.

Chicken breast sautéed in a garlic, lemon butter caper sauce. Served with linguine pasta.

5oz skirt steak, pre-sliced, topped with parsley, garlic, shallots, dried oregano, red chili flakes, and EVOO. Served with garlic basil fries.

Seared and baked mahi mahi crusted with macadamia nuts, citrus seeds, and a white wine reduction. Served with mashed potatoes and seasonal vegetables.

Save room for dessert!

Romaine lettuce, croutons, shaved parmesan, and Caesar dressing.

Mixed greens, cherry tomatoes, blue cheese, onions, avocado, EVOO, and a red wine vinaigrette.

Grass-fed filet mignon topped with mushrooms, shallots, thyme, and a red wine reduction, paired with a warm water Nicaraguan lobster tail. Served with three-cheese potatoes au gratin and veggies.

Cheesecake infused with rich dulce de leche and warm notes of cinnamon, set atop a buttery graham crumb crust. Finished with a smooth, lightly sweet topping and rich, velvety caramel flavor.

Creamy pistachio cheesecake on a buttery graham crumb crust, finished with a light whipped topping.

2 Neapolitan meatballs topped with a light spicy marinara sauce.

2 shrimps sautéed in a light marinara sauce. Served with an asparagus-lemon-risotto infusion.

Grilled lamb chops topped with dijon mustard, cognac, shallots, garlic, butter, and rosemary. Served with 18-month aged parmesan risotto.

Sea bass, butterfly cut, sautéed with parsley, garlic, shallots, dried oregano, red chili flakes, and EVOO. Served with linguine a la checca.

Skirt steak topped with parsley, garlic, shallots, dried oregano, red chili flakes, and EVOO. Served with garlic basil fries.

Panko crusted halibut filet sautéed with cherry tomatoes, onions, garlic, Italian herbs, capers, Mediterranean olives, and a white wine reduction sauce. Served with sides of mashed potatoes and vegetables.

Lump Blue Crab Meat with a roasted bell pepper aioli. Served with a side house salad.

Rigatoni pasta sautéed salmon, capers, shallots, and garlic in a pink vodka sauce.

mixed greens, spinach, wonton crisps,
tangerines, roasted bell peppers, avocado, and a lemon citrus vinaigrette.

Sautéed shrimp served over linguine pasta in a light spicy marinara sauce.

Ahi tuna marinated with a poke sauce, avocado, and wonton chips.

Scallops and shrimp in a delicate scampi sauce, served with fresh arugula, cherry tomatoes, and onions.

Our signature. Manila clams sautéed with garlic, chorizo, butter, fresh lemon juice, chili flakes, and a white wine reduction.

4oz grilled white Atlantic salmon fillet served with mixed greens, cherry tomatoes, blue cheese, onions, avocado, EVOO, and a red wine vinaigrette.

Grilled chicken breast served with romaine lettuce, croutons, shaved parmesan, and caesar dressing.

Cheeseburger with lettuce, tomato, pickled onions, cheddar cheese, and our Legends house sauce. Served with a side of garlic basil fries.

Meatballs topped with marinara and parmesan cheese on a toasted French roll. Served with garlic fries or a house salad.

Grilled chicken breast topped with house-made pesto and parmesan cheese on a toasted French roll. Served with garlic fries or a house salad.

Eggplant parmigiana, Chef’s recipe.

Linguine pasta sautéed with chicken breast, mushrooms, and asparagus in a pink vodka sauce.

Grilled lamb chops topped with dijon mustard,
cognac, shallots, garlic, butter, and rosemary. Served with 18-month aged parmesan risotto.

5oz skirt steak, pre-sliced, topped with parsley, garlic, shallots, dried oregano, red chili flakes, and EVOO. Served with garlic basil fries.