Chef’s Features:
~ Prime Rib – King 20 oz. $52, Queen 16 oz. $45, Petite 12 oz. $37
~ Filet & Shrimp with Lobster Cream – flame broiled 8 oz. Filet mignon topped with broiled jumbo shrimp and lobster cream sauce, $50
~ BBQ Pork Ribs – flame broiled, slow roasted and marinated in our barbecue sauce, Full Rack $37 Half Rack $27
~ Chilean Sea Bass Oscar – pan-fried chilean sea bass topped with snow crab and béarnaise sauce, over parmesan sun-dried tomatoes risotto and grilled zucchini (no potato), $42
~ Jambalaya – alligator sausage and chicken sautéed with onion, tomato and peppers, tossed with Creole spiced rice. Topped with three broiled jumbo shrimp (no potato), $32
~ Alaskan Red King Crab – one pound of split King crab legs, broiled and served with melted butter, $105
~ Blackened Chicken Pesto Linguine –linguine in white wine pesto cream sauce with sautéed onion, sun-dried tomato and spinach topped with blackened chicken breast and parmesan cheese. Includes fresh baked bread (no salad, soup or potato), $29
Appetizer: Crab Cake Stuffed Jumbo Shrimp – three jumbo shrimp stuffed with our crab cake filling. Served with garlic lime aioli, $16
Soups: Seafood Bisque , Steak & Potato Soup
Desserts: Key Lime Pie, Salted Caramel Cheesecake, Chocolate Peppermint Cheesecake
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