StarLite Sapphire

stuffed shrimp

large blue water shrimp filled with lump crab and italian herb stuffing, finished with a cajun remoulade and served with chef's selection of rice and seasonal vegetables

sea scallops

jumbo sea scallops on a bed of bacon brittle topped with a caviar butter complemented with the chef's selection of rice and seasonal vegetables

fresh from the wharf

ask your server for today's selection from the seafood market served with chef's selection of rice and seasonal vegetables

starlite chicken spinachi

roasted breast stuffed with sauteed spinach, artichoke hearts and crumbled goat cheese, drizzled with a balsamic glaze and served with chef's selection of rice and seasonal vegetable

rosemary roasted cornish game hen

half of a garlic and rosemary roasted cornish game hen cooked to crispy perfection along side the chef's selection of rice and seasonal vegetables

chicken sapphire

roasted breast served over a linguini nest tossed in homemade alfredo sauce drizzled with a roasted red pepper coulee

vegetarian harvest

roasted garden vegetables served with linguini and topped with fresh tomato ratatouille

chateaubriand

classic slow-roasted beef tenderloin cooked to a perfect pink and topped with bearnaise sauce served with chef's selection of potato and seasonal vegetables

surf & turf

a pairing of our two favorites - chateaubriand and stuffed shrimp served with chef's selection of potato and seasonal vegetables

new zealand rack of lamb

roasted with rosemary and garlic, cooked to temperature and topped with maitre d' hotel butter served with chef's selection of potato and seasonal vegetables

dueling dessert

classic caesar salad

fresh romaine tossed in creamy caesar dressing and herbed croutons topped with a parmesan crisp

chicken caesar salad

tender pieces of lightly seasoned chicken breast served over fresh romaine tossed in creamy caesar dressing with herbed croutons and parmesan

blackened chicken alfredo

a tender boneless breast of chicken prepared blackened style and placed atop a nest of fettuccine pasta alfredo, served with chef's selection of seasonal vegetable

herb and bell pepper red snapper

a roasted red snapper filet topped with herbs and bell peppers, finished with a squeeze of lemon, served with chef's selection of rice and seasonal vegetable

flat iron steak argentine

tender flat iron steak seared to medium and topped with a traditional argentinian green chimichurri sauce, served with garlic red skin mashed potatoes and seasonal vegetable

starlite chicken spinachi

breaded boneless chicken breast stuffed with a mix of goat and parmesan cheeses, artichoke hearts, and sauteed spinach, served with chef's selection of rice and seasonal vegetable

vegetarian harvest

an assortment of lightly seasoned, roasted garden vegetables combined with fettuccine and tossed in a garlic infused olive oil

stuffed shrimp

five large blue water shrimp filled with blue crab and italian herb stuffing, drizzled with our cajun remoulade, served with chef's selection of rice and seasonal vegetable

boneless pork ribeye

tender pork ribeye, roasted in its own juices and tastefully accented with a red wine reduction, served with garlic red skin mashed potatoes and seasonal vegetable

oven roasted salmon

filet of salmon complimented with shallot and lemon beurre blanc sauce, served with chef's selection of rice and seasonal vegetable

chateaubriand

classic beef tenderloin slow-roasted to medium-rare and topped with our homemade bearnaise sauce, served with garlic red mashed potatoes and seasonal vegetable

land and sea

a pairing of our two favorites - chateaubriand and stuffed shrimp, served with garlic red mashed potatoes and chef's selection of seasonal vegetable

artichoke and spinach dip

artichoke and spinach blended in a rich, creamy parmesan alfredo, served hot with toasted pita points

starlite beef wellington

beef tenderloin with a dijon mustard and mushroom duxelles, wrapped in puff pastry, baked and finished with a horseradish cream

caprese pesto flatbread

fresh roma tomatoes, basil, and mozzarella cheese complemented with pesto and finished with a balsamic glaze drizzle

classic shrimp cocktail

jumbo bluewater shrimp served classically with cocktail sauce and a lemon wedge

baked brie

imported brie cheese encased in puff pastry finished with a honey drizzle and sliced almonds

fresh from the wharf

ask our server for today's selection from the seafood market served with chef's selection of rice and seasonal vegetables

vegetarian harvest

a tasteful culinary presentation of fresh seasonal vegetables selected and prepared by our chef

chicken cordon bleu

tender chicken breast filled with ham and swiss cheese, lightly breaded and topped with a classic bechamel sauce

beef burgundy

beef tenderloin pieces served over a bed of white rice with a burgundy & mushroom sauce

shrimp creole

our version of this new orleans classic combines tender gulf shrimp with fresh vegetables in a mild tomato creole sauce and served with white rice