Sat, March 2 – Featured Menu

~ Prime Rib – King 20 oz. $48, Queen 16 oz. $40, Petite 12 oz. $32
~ Ribeye with Port Wine Mushroom Sauce – fire-grilled 14 oz. ribeye topped with chef’s port wine and mushroom 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
~ Red Snapper with Lemon Caper Butter – pan-fried fresh red snapper filet topped with lemon caper butter over grilled asparagus and roasted garlic & beet risotto (no potato), $38
~ Jumbo Shrimp and Red Beet & Goat Cheese Risotto – creamy risotto rice stirred in garlic cream sauce with sautéed red beets, onion and mushroom topped with three broiled jumbo shrimp and goat cheese crumbles (no potato), $32
~ Pasta of the Day: Butternut Squash Ravioli & Garlic Shrimp –butternut squash stuffed ravioli with sautéed shrimp, onion, tomato and spinach tossed in garlic butter sauce. Served with fresh baked bread (no salad/soup or potato), $29

Appetizer: Seared Scallops with Orange Ginger Sauce – two pan-seared jumbo scallops topped with orange-ginger butter sauce over red beet puree, $15

Soups: Steak & Potato Soup, Cream of Asparagus & Mushroom
Desserts: Key Lime Pie, Caramel Apple Cheesecake, Salted Caramel Cheesecake