CHEF'S FAMOUS LOBSTER CAPPUCCINO
Our home made light creamy Lobster Bisque served with chunks of Lobster, a splash of fine Hennessy X.O. Cognac and crowned with a spoon of Cream.
”JANETTE'S SASHIMI GRADE AHI TUNA”
Sesame Pepper crusted Ahi Tuna on a bed of Thai Greens, Spicy Sriracha Vinaigrette and toasted pine nuts.
Little chunky sliced Tuna and local Fresh Fish(please ask your waiter!!) marinated with fresh Lime, Orange Fillets, Coconut Milk, Chili Flakes, Onions, Pinot Grigio and lightly flavored with Cilantro.
”JANETTE'S BLACK ANGUS CARPACCIO”
Served with lightly marinated Garden Greens, Extra Virgin Olive Oil, Black Truffle aged Balsamic Vinaigrette, Roasted Pine nuts and sprinkled with Parmigiano Reggiano.
PASTA A LA “ALBERTO”
Pan Sautéed Tagliatella Pasta with Sage, Garlic & Shallots, topped with a Parmesan-Leek Coated Tender Chicken Breast , accompanied by a light creamy Gorgonzola Lime Basil Sauce.
“GOLDEN SNAPPER FILLET ”ROYAL RADJ"
Tequila Lemon Marinated filet of Snapper served with a light creamy saffron risotto topped with Fresh Green Asparagus and finished with our lime and fire Roasted Pepper Hollandaise.
“MOJITO MAHI II”
Wrapped in Pancetta Bacon, grilled in the skillet in Extra Virgin Olive Oil and served with MJ’s delightful Caribbean Pineapple Mojito Relish.
“MJ'S ASIAN SOY HONEY GLAZED SEA BASS FILLET”
Served on a bed of Wasabi Mashed Potatoes, crowned with stir fried wok veggies and finished with a light spicy Asian Soy Sauce and Creamy Ginger Flavored Beurre Blanc.
“THE VIKING STEAK”
A 20 oz Bone-in Rib Eye, big like a Battle Axe, served with two sauces to dig in. (Horseradish Hollandaise and MJ’s BBQ Sauce)