Fried Brussel Sprouts – With Pistachio, Golden Raisins & Balsamic Glaze
Wedge Salad – Topped with blue cheese crumbles, bacon, diced tomatoes and blue cheese dressing on Iceberg lettuce.
Soup Specials
White and Kidney Bean Chicken Chili – A blend of White & Kidney Beans, Spices and Shredded Chicken.
Crab Bisque – Made with Lump Crabmeat, Celery, Onions, Green Peppers & Heavy Cream.
Dinner Specials
Slow Roasted Prime Rib (Available Friday Night only) – Served with horseradish sauce, au jus, and your choice of two sides.
Pan Seared 8oz Sirloin- topped with Garlic, Shallot & Herb Demi Glaze, Mashed Potatoes and Broccoli.
Cajun Chicken Pasta- Angel Hair Pasta with Grilled Chicken, Spinach, Sundried Tomatoes & Parsley in a Cajun Cream Sauce. Served with a Side Salad and Garlic Bread.
Mahi Mahi– Pan seared and topped with a Pineapple & Mango Chutney with Yellow Rice and Sauteed Vegetables.
Brazilian heart of Palm Salad- Cherry Tomatoes, Artichoke, Cucumber and Avocado with a Creamy Lemon Mustard Vinaigrette.
Chicken Cordon Bleu – Chicken breast stuffed with ham and Swiss cheese, topped with Dijon mustard cream sauce, served with French green beans and garlic mashed potatoes.
Shrimp and Grits – Sautéed shrimp served with country ham, tomatoes, mushrooms, and scallions over fried cheese grit cakes with a lemon broth.
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.