Saturday, April 16
Chef’s Features:
~ Prime Rib – King 20 oz. $39, Queen 16 oz. $34, Petite 12 oz. $29
~ Filet Oscar – 8 oz. Fire-grilled tenderloin filet topped with crab meat, asparagus and béarnaise sauce, $44
~ Stuffed Salmon with Blueberry Pan Sauce – broiled fresh salmon with crab stuffing, topped with blueberry sauce, served with broccolini, and cranberry almond rice pilaf (no potato choice), $30
~ Garlic Shrimp Orzo Risotto – creamy parmesan orzo risotto with sautéed onions and peppers, topped with three garlic jumbo shrimp (no potato choice), $29
~ Jumbo Prawns – butterflied and broiled in shell, $36
~ Pasta of the Day: Florentine Shrimp Linguine with Garlic Cream Sauce –shrimp sautéed with garlic, tomatoes and spinach tossed in lemon and white wine cream sauce with linguine, topped with parmesan cheese (includes fresh baked bread. no salad/soup or potato), $30
Appetizer: Crab Rangoon Egg Rolls with Sweet Thai Sauce- two egg rolls stuffed with crab, sweet corn and cream cheese, served with sweet Thai sauce, $12
Soups: Ham & Barley Soup, Mediterranean Seafood
Desserts: Key Lime Pie, Caramel Pecan Cheesecake, Chocolate Cheesecake
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