May 17, 2025
Dinner/Dessert
Appetizers
Tomato Basil Soup 10.50
Wedge of Iceberg with bacon, red onion, tomatoes and blue cheese dressing 14.75
Sesame Crusted Seared Rare Sashimi Tuna with soy sauce and wasabi* 21.00
Shrimp Tempura with thai sweet chili sauce 15.50
Buttermilk Fried Sea Scallops with remoulade* 21.00
Salad with strawberries, red onions, feta cheese, pralines and raspberry vinaigrette* 14.50
Mixed Greens with creamy herb dressing 10.50
Small Plates
Wild Mushroom Ravioli with bacon and roasted garlic cream 24.50
Grilled Flank Steak Caesar Salad* 26.50
Crab Casserole with mixed greens 28.00
Entrees
Grilled 16oz Ribeye Steak with maitre’d butter 56.00
Pan Seared Duck Breast with port wine and figs* 32.00
Grilled Swordfish with roasted corn relish* 34.00
Sauteed Black Grouper with crabmeat beurre blanc* 54.00
Grilled Atlantic Salmon with horseradish cream sauce* 32.00
Grilled Joyce Farms Chicken with mushrooms and madeira 28.50
Roasted Pork Tenderloin with dijon cream sauce 31.00
Fusilli Pasta with Shrimp, tomatoes, red onions and parmesan cream 32.00
Grilled 8oz Filet Mignon with brandy peppercorn sauce* 48.00
Specialty Desserts
Almond Pound Cake with caramel sauce
Blackberry Cobbler a la mode
Chocolate Layer Cake with espresso buttercream and toffee crunch
Creme Brulee
Chocolate CynPot with fresh berries and whipped cream
Bourbon Bread Pudding
Tonight’s Features
Blackberry Ice Cream
Bananas Foster Cream Puff
Guava and Mango Sorbet