The restaurant's main dining room is on the second floor with a recent makeover to create a modern appeal. It still serves American cuisine, with the focus becoming wider than the Californian fare served by the previous chef, justifying it's description as pacific rim in it's selection of menu items. The menu is comprised of steak dishes, Asian and Japanese dishes with pasta, and of course, American fare.

Appetizers like the pan-fried crab cakes and jack daniel’s cured salmon, avocado, cream cheese nori rolls now stand center stage along the pastas and salads. Spring rolls are excellent, with squid, prawn & crab meat stuffed into four thick rolls, resting in a pool of sweet plum sauce. Favorites main courses include; Tuna steak, sitting on a bed of American-style mashed potatoes with peppercorns and a mustard sauce. The white Zinfandel braised lamb shank is also a not-to-miss dish along with the fusilli pasta in an excellent cream sauce.

The wine list, predominantly American, is more than ample, with selections available by the glass. The recently renovated third floor lounge has been given a bold face-lift, with a well-stocked humidor and house DJ.

NOT A MEMBER OF THE VIP CLUB.