Sat, October 26 – Featured Menu

~ Prime Rib – King 20 oz. $48, Queen 16 oz. $40, Petite 12 oz. $32
~ 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), $32
~ BBQ Pork Ribs – flame broiled, slow roasted and marinated in our barbecue sauce, Full Rack $36  Half Rack $26
~ Cajun Red Snapper with Creamy Garlic Shrimp- pan-fried red snapper with cajun spice topped with grilled shrimp and garlic cream sauce over herbed jasmine rice and zucchini (no potato), $39
~ Jumbo Shrimp with Butternut Squash Risotto – creamy risotto rice stirred in parmesan cream sauce with sautéed butternut squash, mushrooms, onion and tomato. Topped with three broiled jumbo shrimp and bacon crumbles (no potato), $32
~ Jambalaya – andouille sausage and chicken sautéed with onion, tomato and peppers and tossed in Creole spiced rice, topped with three broiled jumbo shrimp (no potato), $32
~ Lobster Tail – One 7 oz. lobster tail broiled and served with butter, $40
*Add a Lobster Tail to any dinner for $35
~ Seafood Penne alla Vodka-shrimp, calamari and snow crab with sautéed onion, tomato and spinach, tossed in creamy tomato vodka sauce  (no salad, soup or potato), $29

Appetizer: Jumbo Scallops with Pistachio Bacon Crust – two pan-seared jumbo scallops with pistachio and bacon crust, topped with honey lemon caper sauce, over butternut squash purée, $15

Soups: Loaded Baked Potato Soup, Chicken Noodle
Desserts: Key Lime Pie, Raspberry Swirl Cheesecake, Salted Caramel Cheesecake