~ Prime Rib – King 20 oz. $52, Queen 16 oz. $45, Petite 12 oz. $37
~ Ribeye with Smoked Gouda Sauce – flame-grilled 14 oz. ribeye topped with sautéed garlic and mushrooms and chef’s smoked gouda cream sauce, $50
~ BBQ Pork Ribs – flame broiled, slow roasted and marinated in our barbecue sauce, Full Rack $37 Half Rack $27
~ 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
~ Seafood Stuffed Orange Roughy – oven baked orange roughy with lobster and whitefish stuffing topped with lemon caper sauce, served over mushroom risotto and sautéed green beans (no potato), $39
~ Jumbo Shrimp with Mushroom Risotto – creamy risotto rice stirred in parmesan cream sauce with sautéed mushroom, onion and tomato. Topped with three broiled jumbo shrimp and bacon crumbles (no potato), $32
~ Lobster Oscar – broiled 7 oz. lobster tail topped with snow crab and béarnaise sauce, served over sweet corn risotto (no potato), $50
~ Cheese Ravioli with Basil Pesto & Blackened Chicken –jumbo cheese ravioli in basil pesto cream sauce with sautéed onion, tomato and spinach, topped with spicy blackened chicken breast and parmesan cheese (no salad, soup or potato), $30
Appetizer: Seared Crab Cakes with Creole Remoulade – two crab cakes, pan-seared and served with chef’s creole remoulade, $18
Soups: Beef Barley, French Onion
Desserts: Key Lime Pie, Crème Brûlée Cheesecake, White Chocolate Raspberry Cheesecake
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