Business Lunch

• First Course

• Boston Salad

  Crisp boston bibb lettuce, feta cheese, apple smoked bacon, red & yellow tear drop tomatoes, candy pecans, in a honey balsamic dressing vinaigrette

• Shrimp Scampi

  Sauteed jumbo shrimp with a garlic white wine lemon sauce.

• Pear & Apple Salad

  Mixed baby greens, sliced apples, pears, feta cheese and raspberry vinaigrette

• Soup of the Day

• Second Course

• Filet Mignon Tips (GF)

  Served with garlic mashed potatoes and a creamy cognac sauce

• Salmon Salad (GF)

  Grilled North Atlantic salmon served on fresh spinach, Roma tomatoes, red onions, hearts of palm, and feta cheese in a red wine vinaigrette

• Chef David’s Pork Chop

  10oz. Texas farm pork chop served with caramelized brussels sprouts and a mint demi glace

• Mahi Mahi (GF)

  Topped with capers, artichokes, crawfish tails and a lemon butter sauce, served with broccolini

• Third Course

• Keylime Pie

• Crème Brulee

• Strawberry Cheesecake