5 oz wagyu bistro steak & a 5 oz lobster tail

Baked Chilean sea bass with teriyaki sauce & grilled filet mignon & asparagus

Surf and turf cape town style, 8 oz ribeye steak topped with gulf shrimp and calamari sautéed in a white wine reduction sauce, served with mac & cheese and pepper coleslaw.

Carpaccio with citrus, spicy salmon & tuna roll, tomatillo sauce