Dinner/Dessert

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Appetizers

Tomato Basil Soup   8.75

Buttermilk Fried Sea Scallops with remoulade*   18.50

Wedge of Iceberg with chopped cocktail shrimp and russian dressing*   16.75

Baked Brie En Croute with port wine   12.75 (if available)

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

Salad with strawberries, red onion, pralines, bleu cheese and raspberry vinaigrette   14.50

Bruschetta with prosciutto, goat cheese and fig jam   12.50

Mixed Greens with creamy herb dressing   10.50

Small Plates

Wild Mushroom Ravioli with bacon and roasted garlic cream   24.50

Shrimp Salad with avocado and tomatoes over mixed greens   24.50

Grilled Flank Steak Caesar Salad*   26.50

Entrees

Grilled Mahi Mahi with charred onion and tomato caper relish*   34.00

Baked Lasagna with meat sauce and garlic bread   28.00

Grilled 8oz Filet Mignon with brandy peppercorn sauce   48.00

Veal Piccata with herb pasta   33.00

Grilled Pork Tenderloin with tarragon dijon mustard cream   31.00

Chili Marinated Grilled Chicken with roasted corn lime butter   29.50

Grilled Atlantic Salmon with creamed leeks and dill*   32.00

Sauteed Rainbow Trout with crabmeat beurre blanc*   32.00

Specialty Desserts

Blackberry Cobbler a la mode

Bourbon Bread Pudding

Chocolate Layer Cake with espresso buttercream and toffee crunch

Chocolate Cynpot with fresh berries and whipped cream

Almond Pound Cake with caramel sauce

Tonight’s Features

Dessert Board featuring coconut macaroon, mini eclair, brownie, pound cake and truffle

Lemon Curd Bread Pudding

Peanut Butter Cup Ice Cream

Green Apple Sorbet