Appetizer
Phyllo baked Brie and Apple with port reduction
Seared rare Ahi Tuna puttenesca, served chilled
Flatbread with basil pesto, tomatoes, and gorgonzola
Scallop and bacon pot pie
Escargot baked in aromatic garlic chive butter
Mussels steamed in white wine, butter and garlic
Cup of French Onion Soup
Mixed Field Greens Salad with a light sherry vinaigrette
 (add apple, walnuts, and gorgonzola for $2.00)
Soup du jour 

Entrée
Choose from one of tonight’s fresh fish
prepared with your choice of the following sauces: 
Citrus Butter Sauce
Roasted Garlic and Chardonnay Cream Sauce
Tomato Caper Pine nut and Basil with white wine
Horseradish and Panko Crust over chive mashed potatoes
with lemon butter 
Bouillabaisse, zesty lobster saffron broth with fish, shrimp and mussels 
Barbequed Gulf Shrimp with white cheddar grits and tomato chutney 
Chicken breast stuffed with spinach and brie
Served with Dijon cream sauce  
Shepherds Pie with wild mushrooms and truffled potatoes 
Sliced Sirloin with red onion confit and chive butter 

Dessert
Chocolate Parfait with crumbled meringue and strawberries
Crème Brulée
French Vanilla Ice Cream with Chocolate Sauce
Mango Sorbet
Lemon Mousse with raspberries