Dinner/Dessert

A5 Wagyu Ribeye Cap Tataki   38.00

Crab and Shrimp Bisque with sherry*   14.50

Buttermilk Fried Sea Scallops with remoulade*   24.50

Wedge of Iceberg with bacon, red onion, tomatoes and bleu cheese dressing*   14.75

Beausoleil Oysters on the half shell with cocktail sauce and champagne mignonette*   21/38

Shrimp Tempura with thai sweet chili sauce   18.50

Sesame Crusted Seared Rare Sashimi Tuna with soy sauce and wasabi*   21.00

Baked Herb Goat Cheese with roasted garlic and evoo   12.50

Salad with strawberries, red onions, pralines, feta cheese and raspberry vinaigrette*  14.50

Mixed Greens with creamy herb dressing*   10.50

Wild Mushroom Ravioli with bacon and roasted garlic cream   24.50

Grilled Flank Steak Caesar Salad*   26.50

Pan Seared Duck Breast with sundried cranberries and port wine*   36.00

Grilled Atlantic Salmon with pineapple relish*   32.00

Sauteed Black Grouper with shrimp beurre blanc*   56.00

Grilled Joyce Farms Chicken Breast with marsala sauce   28.50

Roasted Pork Tenderloin with soy ginger glaze   32.00

Grilled Swordfish with roasted tomato vinaigrette*   34.00

Fusilli Pasta with chicken, spinach, tomatoes, red onions and chive cream sauce   28.50

Grilled 8oz Filet Mignon with brandy peppercorn sauce*   52.00

 Almond Pound Cake with caramel sauce

Blackberry Cobbler a la mode

Chocolate Cynpot with fresh berries and whipped cream

Bourbon Bread Pudding

Chocolate Layer Cake with espresso buttercream and toffee crunch

Cherry Vanilla Ice Cream

Pumpkin Pie