All-you-can-eat jambalaya & shrimp étouffée quell belly rumblings as decorative floats & festive partygoers pass by balcony outside

Chefs cook steak & shrimp on tabletop grills or unite rice, veggies & ocean-fresh fish in rolls at sushi bar

Provincial fare includes sirloin steak frites, three varieties of quiche & roasted beef sandwiches au jus

Daily bought fish, fresh-cut calamari & hand-rolled sausages & meatballs cooked in house-made sauces & wood-burning oven

Seasonal menu of organic produce, line-caught fish & cherry wood-smoked meats served among crisp white linens & wood-paneled walls

Executive chef Chuck Nelson designs flatbread pizzas, fresh salads laden with house-made ingredients & seared Atlantic salmon

Appetizers such as wings or sausage prelude beef sandwich plates teeming with homemade barbecue sauce aside cole slaw or baked beans

Lunch & dinner menus feature Southwestern dishes forged from exemplary ingredients such as Hatch green chilies imported from New Mexico

Traditional Mediterranean fare includes gyros, falafel, and shish kabobs made from preservative-free ingredients