Sat, February 1 – Featured Menu

~ Appetizer: Pistachio Crusted Jumbo Scallops with Saffron Butter – two pan-seared jumbo scallops with pistachio crust topped with saffron butter sauce & crispy pancetta, $11
~ Prime Rib – 20 oz. King $30, 16 oz. Queen $26, 12 oz. Petite $22
~ Lumberjack Ribeye with Garlic Roasted Shrimp – fire-grilled 14 oz. ribeye over caramelized bourbon onions topped with garlic roasted shrimp and blue cheese butter sauce, $38
~ Bacon-wrapped Filet Mignon with Romano Shrimp Scampi – 8 oz. filet mignon wrapped in cherrywood bacon, topped with chef’s Romano shrimp scampi, $36
~ Baby Back Pork Ribs – flame broiled, slow roasted and marinated in our special blend Memphis style barbecue sauce, Full-rack $28, Half-rack $18
~ Blackened Tenderloin Tips with Blue Cheese, Caramelized Onions & Mushrooms – hand cut tenderloin tips (8oz.) dusted with blackening rub over caramelized bourbon onions, topped with sautéed garlic mushrooms and melted blue cheese crumbles, served with roasted Parmesan baby red potatoes, $26
~ Grilled Swordfish or Mahi Mahi with King Crab Cake & Lemon Caper Butter – your choice of grilled swordfish or mahi mahi, topped with a King crab cake and lemon caper butter sauce, served over butternut squash risotto and sautéed zucchini, $28
~ Shrimp & Crispy Pancetta Salad – grilled shrimp and crispy pancetta tossed with fresh spinach, apple, roasted walnuts and Carr Valley Billy Blue cheese with a strawberry pomegranate vinaigrette, $17

Tonight’s Soups:
Ham & Swiss Soup
Manhattan Style Fish Chowder

Homemade Desserts:
Key Lime Pie
Strawberry Cheesecake
Chocolate Chip Cheesecake