Sat, February 10 – Featured Menu

~ Prime Rib – King 20 oz. $48, Queen 16 oz. $40, Petite 12 oz. $32
~ Ribeye with Mushrooms and Smoked Gouda Cream Sauce – fire-grilled 14 oz. Ribeye topped with sautéed mushrooms and smoked gouda cream sauce, $48
~ BBQ Pork Ribs – flame broiled, slow roasted and marinated in our barbecue sauce, Full Rack $35,  Half Rack $25
~ Roasted Duck with Berry Bacon Glaze – oven roasted half duck topped with chef’s berry and bacon glaze over jasmine rice pilaf and sautéed fresh vegetable (no potato), $32
~ Walnut Parmesan Salmon with Salted Maple Beurre Blanc – pan-fried fresh salmon with chef’s walnut and parmesan crust, topped with salted maple beurre blanc over sun-dried tomato couscous and sautéed green beans (no potato), $37
~ Jumbo Shrimp and Roasted Sweet Potato Risotto – creamy risotto rice stirred in parmesan cream sauce with sautéed roasted sweet potato, onion and mushroom, topped with three broiled jumbo shrimp and bacon crumbles (no potato), $32
~ Pasta of the Day: Chicken Fettuccine Alfredo –fettuccine tossed with sautéed onion, tomato and green peas tossed in alfredo cream sauce, topped with grilled chicken breast. Served with fresh baked bread (no salad/soup or potato), $28

Appetizer: Bacon Wrapped Jumbo Shrimp with Cream Cheese & Balsamic Reduction – three jumbo shrimp wrapped in cherrywood bacon with cream cheese topped with balsamic reduction over roasted sweet potato purée, $16

Soups: French Onion, Italian Wedding Soup
Desserts: Key Lime Pie, New York Cheesecake, Salted Caramel Cheesecake