FIRST COURSE

LOBSTER BISQUE

WEDGE SALAD
(ICEBERG WEDGE WITH BACON, CHIVES, TEAR DROP RED TOMATOES, BLUE CHEESE CRUMBLE, BLUE CHEESE DRESSING)

CAESAR SALAD
(TRADITIONAL CRISP HEARTS OF ROMAINE, HOMEMADE GARLIC CROUTONS,
REGGIANO PARMESAN CHEESE STRIPS, CAESAR DRESSING)

SECOND COURSE

GRILLED GULF RED SNAPPER
(TOPPED WITH TWO JUMBO SHRIMP, GRAPE CHAMPAGNE SAUCE, SERVED WITH BROCOLLINI)

140Z BONE IN PORK CHOP
(GRILLED IN A BED OF MUSTARD CHAMPAGNE SAUCE, SERVED WITH IDAHO POTATOES SAUTEED WITH ONIONS AND ASPARAGUS)

6OZ CENTER CUT FILET MIGNON
(PRIME USDA, GRILLED, TOPPED WITH HOMEMADE GARLIC BUTTER, SERVED WITH SAUTEED WILD MUSHROOMS)

BRAISED LAMB SHANK
(SLOWLY ROASTED FOR 2 1/2 HOURS, TOPPED WITH CREAMY CHERRY SAUCE, SERVED WITH STEAMED NEW POTATOES AND SAUTEED GREEN BEANS)

THIRD COURSE

CRÈME BRULEE

STRAWBERRY CHEESECAKE

TRIO SORBET
(MANGO, LEMON, RASBERRY)

CHOCOLATE CAKE

$37.00 A PERSON PLUS TAX AND GRATUITY
NO SUBSTITUTIONS