Every night, different specialties will be explained by our servers.
Complimentary house salad or soup du jour, medley of fresh vegetables, and starch of the day served with entrées.

Split entrée supplement $9

 

CHICKEN PICCATTA

Boneless chicken breast sautéed golden brown

with white wine, butter, lemon and capers

$25

 

FULL RACK OF LAMB

Served with scalloped potatoes and wilted spinach

$35

 

TWIN TOURNEDOS GRILLÉ

two petite filet mignons, char grilled, served on a bed of roasted red onion,

served with a duo of port wine and béarnaise sauces

$32

 

BACON WRAPPED PORK TENDERLOIN

Apple cider glaze, sweet potato pomme macaire and candied pecans

$26

 

CRISPY ROAST DUCK

Half of a roasted duckling with savory fruits demi glace

$28

 

SEAFOOD ENTRÉES

 

SHRIMP AND SCALLOPS

Gulf shrimp and sea scallops sautéed to perfection

served with a white wine chopped tomatoes, capers, almonds and basil

$28

 

CREOLE JAMBALAYA

with shrimp, andouille sausage, scallops and mussels

$26

 

GROUPER ISLAND STYLE

topped with blue crab and lemon caper butter sauce

$31

 

PAPPARDELLE PASTA

with seared sea scallops, wild mushroom ragout, goat cheese, white truffle oil

$26

 

SALMON FILET CRUSTED WITH PECANS

Served with balsamic glaze and lemon butter

$26

 

TILAPIA

Crusted with panko bread crumbs and horseradish

served over chive mashed potatoes with citrus butter sauce

$22