Saturday, May 28
Chef’s Features:
~ Prime Rib – King 20 oz. $40, Queen 16 oz. $35, Petite 12 oz. $30
~ Campfire Ribeye with Roasted Garlic Shrimp – fire-grilled 14 oz. Ribeye lightly dusted with our blackening steak seasoning, topped withCajun compound butter and roasted garlic shrimp, $44
~ Red Snapper Piccata – fresh red snapper lightly breaded and pan-seared, topped with lemon caper butter sauce. Served with grilled zucchini and parmesan asparagus risotto (no potato choice), $32
~ Jumbo Prawns – butterflied and broiled in shell, $38
~ Pasta of the Day: Chicken & Shrimp Linguine in Garlic Parmesan Sauce –sautéed onion, tomato and zucchini tossed in garlic parmesan sauce, topped with grilled chicken and shrimp. Served with fresh baked bread (no salad/soup or potato), $29
Appetizer: Shrimp & Tomato Bruschetta – two French crostini topped with shrimp, seasoned cherry tomatoes, fresh basil and balsamic reduction, $11
Soups: Picante Shrimp Vegetable, French Onion
Desserts: Key Lime Pie, Almond Cherry Cheesecake, Chocolate M & M Cheesecake
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