Father’s Day – Sun, June 16 Featured Menu

~ Ribeye with Whiskey Peppercorn Mushroom Sauce – fire-grilled 14 oz. ribeye topped with chef’s whiskey peppercorn and mushroom sauce, $49
~ Filet & Crab Cake – fire-grilled 8 oz. filet mignon topped with crab cake and béarnaise sauce, $50
~ BBQ Pork Ribs – flame broiled, slow roasted and marinated in our barbecue sauce, Full Rack $36  Half Rack $26
~ Spinach Stuffed Salmon with Pomegranate Beurre Blanc – oven baked fresh salmon with creamy spinach garlic stuffing, wrapped in cherrywood bacon, topped with Pomegranate Beurre Blanc, over mushroom risotto and roasted green beans (no potato), $39
~ Jumbo Shrimp with Mushroom Risotto – creamy risotto rice stirred in parmesan cream sauce with sautéed mushrooms, onion and tomato, topped with three broiled jumbo shrimp and bacon crumbles (no potato), $32
~ Jambalaya – chicken, shrimp and andouille sausage with sautéed onion, tomato, celery and green peppers in Creole spiced rice (not potato), $32
~ Pasta of the Day: Seafood Penne alla Vodka –shrimp, snow crab and scallop with sautéed onion, tomato and sweet peas tossed in creamy tomato vodka sauce with penne pasta. Served with fresh baked bread (no salad/soup or potato), $30

Appetizer: Pistachio Crusted Scallops with Orange Butter – two pan-seared scallops with pistachio crust, orange butter sauce and carrot purée, $15

Soups: Ham & Swiss Soup, Beef Barley
Desserts: Key Lime Pie, Salted Caramel Cheesecake, White Chocolate Raspberry Cheesecake