(661) 799-9155

Appetizers & Salads

Reserve A Table


Antipasto Platter 14.95

Selected meats and cheeses with fresh fruit and wafers

Calamari 13.95

Fried or Sautéed: Fried- caper aioli & spicy marinara. Sautéed with white wine, basil and garlic

Prawn Cocktail 15.95

Black Tiger Prawns, served with wasabi cocktail sauce

Escargot 11.95

Prepared with a Dijon, garlic cream sauce

Grilled Artichoke 11.95

Served with garlic mayo and drawn butter

Bacon Wrapped Scallops 13.95

Prepared with a honey-pineapple glaze and pineapple compote

Caribbean Chicken Satay Brochettes 9.95

Coconut marinated grilled chicken brochettes sprinkled with coconut shavings

Crostini with Bruschette 9.95

Tomatoes and basil chiffonade with feta cheese

Filet Mignon Satay 11.95

With a spicy peanut sauce


French Onion 7.95

Herb crouton and Swiss cheese

Soup du jour 6.95

Lobster Bisque 7.95

With lobster medallions and crème fraiche


Caesar Salad sm 5.95 / lg 10.95

Romaine hearts with Mediterranean anchovies, served with parmesan crisps

Chopped Bleu Salad sm 6.95 / lg 10.95

Romaine with candied walnuts, bacon bits, parmesan & bleu cheese dressing

Caprese sm 6.95 / lg 10.95

Fresh buffalo mozzarella, red tomatoes and basil with balsamic vinaigrette

The Social Salad sm 6.95 / lg 10.95

Exotic greens with strawberries, toasted almonds, bleu cheese, Mandarin oranges, finished with a drizzle of raspberry vinaigrette

Chopped Apple Salad sm 6.95 / lg 10.95

Romaine, gouda cheese, candied walnuts and cranberries in an apple vinaigrette

Greek Salad sm 6.95 / lg 10.95

Romaine hearts with tomatoes, hothouse cucumbers, feta cheese, kalamata olives and herb lime vinaigrette

Pepper Encrusted Ahi Salad 14.95

Baby Spinach, egg, red onions, diced tomatoes, with a garlic wasabi vinaigrette

Add to Any Salad *

chicken ………. S 2.95 / L 3.95
shrimp ………. S 3.95 / L 5.95

Reserve Your Table Online!



Dining Room
  Monday: Closed
  Tues - Thur: 5pm to 9pm
  Fri - Sat: 5pm to 10pm
  Sunday: 5pm to 9pm
  Monday: Closed
  Tues - Sun: 4pm to 12-ish


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