Steaks and seafood are the Mango Tree specialties, but chefs have more than a few surprises up their sleeves. Just look at the appetizers menu: there's escargot, sautéed in garlic butter and bobbing alongside mushroom caps. There's clam chowder, filled to the brim with sea-fresh clams, and there's deep-fried alligator, which arrives with Cajun dipping sauce. On the seafood-entrée menu, oceanic appetites ford a list of sea scallops, coconut shrimp, and mahi-mahi—along with unexpected bites including frog legs. Steaks include the filet mignon, new york strip, and the steak montreal, which is marinated overnight so that the staff's highly trained vampire chefs can help season it. Mango chicken—one of the house specialties, along with the grilled lamb chops and the steak montreal—warms bellies with shrimp and Muenster.