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Chilled jumbo shrimp served with cocktail sauce.
Half dozen on the half shell, classic style.
Port wine sauce.
King crab stuffing and served with a rich sherry and cream sauce.
Baked in the shell with a garlic, shallot and herb butter.
Traditional, for two or more, prepared tableside, per person.
Mushrooms, pine nuts and baby spinach leaves with a warm bacon vinaigrette, topped with parmesan cheese.
Iceberg wedge with port-blue cheese dressing, bacon, shallots, diced tomatoes and bleu cheese crumbles.
Seared and baked to perfection, then boned tableside for your ultimate enjoyment.
Atlantic filet served with a lemon butter and caper sauce.
Filets of trout pan seared and served with brown butter and toasted almonds.
Lightly grilled filet served with an orange and grand marnier reduction.
8oz Cold water lobster tail, served in a french brandy cream sauce.
Center cut filet served with indian mango chutney, cracked pepper, and flamed with french brandy.
Center cut filet, finished in a demi-glace and heavy cream sherry sauce.
16 oz. Center cut filet mignon with sauce bearnaise, bouquetiere of vegetables, per person.
A unique delicacy crisply sauteed and finished with a shallot, caper sauce.
8oz. Center cut served with bearnaise sauce.
14 oz Served with tobacco onions.
4 oz Filet mignon served with two jumbo gulf shrimp in a rich scampi sauce.
Fresh veal cutlet sauteed in garlic butter and topped with red king crab, diced tomatoes, capers and hollandaise sauce.
Lamb rack with a mint rosemary demi-glace sauce and a fresh vegetable medley.
8 oz Bone in breast of chicken stuffed with goat cheese, sun dried tomato and spinach with a balsamic rosemary reduction.
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