~ Prime Rib – King 20 oz. $52, Queen 16 oz. $45, Petite 12 oz. $37
~ Steak au Poivre – pan-roasted 14 oz. Ribeye topped with sautéed garlic mushrooms and brandy cream sauce, $50
~ 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), $34
~ BBQ Pork Ribs – flame broiled, slow roasted and marinated in our barbecue sauce, Full Rack $37 Half Rack $27
~ Parmesan Crusted Sea Bass with Sweet Corn Risotto- pan-fried chilean sea bass with parmesan crust, topped with lemon brandy cream sauce. Served over sweet corn risotto and sautéed green beans (no potato), $40
~ Cajun Shrimp with Andouille Sausage Risotto – creamy risotto rice stirred in cajun cream sauce with sautéed andouille sausage, onion, tomato and green pepper. Topped with three broiled jumbo shrimp (no potato), $32
~ Lobster Oscar – broiled 7 oz. lobster tail topped with king crab and béarnaise sauce, served over parmesan lemon risotto (no potato), $50
~ Mushroom Ravioli Stroganoff with Blackened Sirloin –mushroom stuffed ravioli tossed in chef’s white wine sour cream stroganoff sauce with sautéed onions and mushrooms. Topped with blackened sirloin and blue cheese crumbles (no salad, soup or potato), $32
Appetizer: Escargot with Mushroom Garlic Butter – sautéed snails with mushrooms and shallots in garlic butter, topped with white truffle crispy onion, served with crostini, $16
Soups: Creamy Reuben Soup, Italian Wedding Soup
Desserts: Key Lime Pie, Cookies & Cream Cheesecake, White Chocolate Raspberry Cheesecake
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