Saturday, June 11
Chef’s Features:
~ Prime Rib – King 20 oz. $40, Queen 16 oz. $35, Petite 12 oz. $30
~ Blackened Ribeye with Creamy Garlic Shrimp – pan-seared 14 oz. ribeye with our blackening seasoning rub, topped with grilled shrimp and garlic cream sauce, $44
~ Strawberry Chicken with Balsamic Reduction – 6 oz. chicken breast, fire-grilled and glazed in a sweet sauce, topped with fresh sliced strawberries and balsamic reduction, served over rice pilaf and seasonal vegetables, $27
~ Salmon Oscar with Saffron Rice Pilaf – broiled fresh salmon topped with crab meat, grilled asparagus and béarnaise sauce served with saffron garlic rice pilaf (no potato choice), $32
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $24
~ Pasta of the Day: Steak & Shrimp Linguine –sautéed prime rib and shrimp with tomato, mushroom, garlic and onion, tossed in a smoked gouda cream sauce with linguine. Served with fresh baked bread (no salad/soup or potato), $30
Appetizer: Thai Shrimp with Wonton Strips – stir-fried shrimp with bell pepper, tossed in sweet Thai sauce with green onion and sesame seeds, topped with wonton strips, $12
Soups: Prime Rib French Onion, Ham & Bean Vegetable
Desserts: Key Lime Pie, Peach Cheesecake, Chocolate Mint Cheesecake
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