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Nightly Entrees
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Twin Pan Seared Crab Cakes covered in a
Lobster Sherry Cream Sauce served over Chefs Vegetables and
a Sweet Potato Hash.
24.95
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Blackened Salmon Filet Topped with a basil Aioli served
over baby Mozzarella, Vine Ripe Tomato, Red Onions, Fresh
Basil and Sliced Thin Cucumbers with Kalamata Olives and
Roasted Tomato Coolies.
18.95
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Bourbon Marinated 12 oz Sterling Silver Rib-eye Steak w/a
Caramel Glaze, Served with a Sweet Potato Hash.
23.95
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Pan Seared Chicken Cutlest in a Rosemary
Lemon Chardonnay Barre Blanc nestled in Tri Color Tortellini
and Chefs Vegetables and Shaved Parmesan Cheese.
18.95
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Nightly Features
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Black Peppercorned New Zealand Duck Breast Over Rosemary
Risotto Laced with a Port wine Glaze, Stikton Blue Cheese
Crumbles, Bacon Wrapped Scallops and Pan Fried Green Tomatoes.
18.95
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Filet Napoleon layered w/ Pan Seared Pancetta
& Grilled Asparagus topped w/ a Red Wine Demi Glace &
served over Smoked Gouda Mashed Potatoes.
29.95
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Sauteed Shrimp, Clams, Scallops, & Blue
Tip Mussels tossed in a Spicy Fri Diablo Sauce over Three
Cheese Baked Manicotti finished w/ Boursin Cheese Crumbles
& Lump Crab Meat.
26.95
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Tempura Batter Flounder Filet, Served along
side Hand Rolled Spicy Tuna Roll, served over Seaweed Salad,
Mango Teriyaki Glazed Vegtables topped with a Apricot Mango
Sweet Relish.
24.95
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6-8oz Broiled Lobster Tail & 4.oz. Mesquite
Grilled Filet Mignon served over Chorizo & Shrimp Risotto
B/ finished B / Sauteed Swiss Chard & a Lemon Tarragon
Cream Sauce.
35.95
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