Sat, November 28 – Featured Menu

~ Prime Rib – King 20 oz. $52, Queen 16 oz. $45, Petite 12 oz. $38
~ 20 oz. Sirloin Steak with Mushroom Brandy Sauce – fire-grilled 20 oz. sirloin steak topped with mushroom brandy cream sauce, $48
~ BBQ Pork Ribs – flame broiled, slow roasted and marinated in our barbecue sauce, Full Rack $38  Half Rack $28
~ 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
~ Parmesan Orange Roughy with White Wine Caper Butter – pan-seared orange roughy with parmesan panko crust, topped with white wine caper butter sauce. Served over lemon herb couscous and grilled zucchini (no potato), $39
~ Jumbo Shrimp with Butternut Squash Risotto – creamy risotto rice stirred in parmesan sauce with sautéed roasted butternut squash, onion and tomato. Topped with three broiled jumbo shrimp and bacon crumbles (no potato), $32
~ Jambalaya – chicken and andouille sausage with sautéed onion, tomato and peppers tossed in Creole spiced rice, topped with three broiled jumbo shrimp (no potato), $32
~ Shrimp Scampi Linguine –three jumbo shrimp with sautéed cherry tomatoes and spinach, tossed in w white wine garlic butter with linguine (no salad, soup or potato), $30

Appetizer: Pan Seared Scallops with White Wine Caper Sauce – two pan-seared jumbo scallops topped with white wine caper butter sauce, served over lemon herb couscous, $16

Soups: Creamy Tomato Soup, French Onion
Desserts: Key Lime Pie, Caramel Brownie Cheesecake, Vanilla Cheesecake