3 courses for $30
 

Appetizers & Salads (please choose one)

GARLIC SPREAD...roasted garlic, toasted pistachios, horseradish, and chives are blended with Montrachet and cream cheese and baked.  Served with french bread and apple slices.

SAUTEED MUSSELS...Prince Edward Island Mussels sauteed with tomato and fennel.

BLACKENED LAMB CHOPS...Three pan roasted blackened lamb chops  served with a honey aioli over sweet potato hash.

HEARTS OF PALM AND AVOCADO SALAD...Hearts of palm, avocados, and red onion tossed in a coriander vinaigrette, served on romaine lettuce leaves.

SPINACH SALAD...Spinach, bacon, boiled egg, and Montrachet cheese all tossed together in a sundried tomato vinaigrette.

Entrees (please choose one)

FILET MIGNON...Eight ounce center cut beef tenderloin, au poivre sauce.

BISTRO TENDERLOIN...Six ounce oven roasted tenderloin over a portobello goronzola duxelle finished with a red wine butter sauce.

SINGLE CRAB CAKE...All jumbo lump crabmeat, a touch of imperial sauce, and chef's selection of accompaniments.

HOBBIT CATCH SALMON...Sauteed fresh fish topped with a light sauce of artichoke hearts, capers, mushrooms, white wine and shallots.

CHICKEN AND CRAB ROULADE...Thinly pounded chicken breast stuffed with sliced honey ham, jumbo lump crabmeat and seasoned cream cheese. Served with lemon butter asparagus sauce.

SHRIMP ETOUFFEE...Six jumbo shrimp sauteed with andouille sausage, onions, celery, tomatoes and herbs over Cajun rice.

Desserts (please choose one)

STRAWBERRY CHEESECAKE TRIFLE
KEY LIME CAKE
BLACK FOREST CAKE