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Morton's hasn't slowed down in all the thirty years that it has been in business and to date their relentless pursuit to provide connoisseurs of good food with fine steaks prepared using USDA prime-aged beef, succulent seafood and handpicked produce has only become stronger. Whether you're there for dinner with friends or business with associates, every moment is made memorable by the delicious and tempting food on offer.

Appetizers on their menu include broiled sea scallops wrapped in bacon, jumbo lump crabmeat cocktail and smoked pacific salmon although salad options are equally enticing, particularly the center cut iceberg lettuce. At Morton's, few people can resist the steaks and entrées typically include favorites such as porterhouse and filet mignon amongst other choices. The key lime pie is delicate, light and tangy and rounds off the experience beautifully and there's something for every taste and pocket amongst the award winning wines in their list.

Zaitoon - the Arabic word for olive, an offering of peace, and a garnish to wonderful food. Over the centuries Mediterranean food has brought together people of great cultures and has allowed diversity to flourish. The glory of Greece and the grandeur of Rome has given us great adventures, literature and food.

The extensive menu reflects the rich, regional variety of the Mediterranean and features culinary works of art that is inspired by Spanish, French, Italian and Middle Eastern cuisines. Specialities there include dishes such as spanakopita - phyllo pastries filled with spinach, sweet onion and feta, brushed with sweet butter and baked to golden crisp, curried chicken salad - slow roasted chicken breast, red onion, walnuts, and raisins in a rich yellow curry over tossed field greens, and the chef?s signature olive tapenade and warm pitta bread.

Raspberry baklava, layered with walnuts, baked till crisp and covered in sweet syrup, and kanafi, filled with a sweet cream center served warm are at hand to satisfy the sweeter tooth.