Sat, March 8 – Featured Menu

~ Prime Rib – King 20 oz. $52, Queen 16 oz. $45, Petite 12 oz. $37
~ 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), $34
~ BBQ Pork Ribs – flame broiled, slow roasted and marinated in our barbecue sauce, Full Rack $37  Half Rack $27
~ Blackened Mahi Mahi with Mango Salsa – pan-seared mahi mahi with blackening spice, topped with lemon caper butter sauce, served over black bean jasmine rice and roasted green beans (no potato), $39
~ Jumbo Shrimp with Sweet Corn Risotto – creamy risotto rice stirred in parmesan cream sauce with sautéed sweet corn, onion and tomato. Topped with three broiled jumbo shrimp (no potato), $32
~ Lobster Oscar– broiled 7 oz. Lobster tail topped with king crab and béarnaise sauce, served over sweet corn risotto, $50
~ Seafood Scampi Cavatappi-shrimp, snow crab and scallop with sautéed onion, tomato and spinach tossed in white wine garlic butter with cavatappi pasta (no salad, soup or potato), $30

Appetizer: Pan Seared Scallops with Lemon Caper Sauce – two jumbo scallops with lemon caper sauce, over roasted carrot risotto, $16

Soups: Beer Cheese, French Onion
Desserts: Key Lime Pie, Crème Brûlée Cheesecake, Caramel Brownie Cheesecake