Chilled jumbo shrimp with cocktail sauce

Raspberry Horseradish

Port Wine Sauce

Baked with a garlic, shallot, and herb butter sauce

with Sweet Thai Chili Sauce

Capers, onions, and a dill cream sauce

Traditional; prepared tableside for two or more

Mushrooms, pine nuts, and baby spinach leaves topped with parmesan cheese and a warm bacon vinaigrette

Iceberg wedge with port-bleu cheese dressing, bacon, shallots, diced tomatoes, and blue cheese crumbles

Our PRIDE and JOY! 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 served with bearnaise sauce and bouquetiere of vegetables

A unique delicacy! Crisply sauteed and finished with a shallot-caper sauce

Seared and baked to perfection; deboned tableside for your ultimate enjoyment.

Atlantic filet served with a lemon-butter caper sauce.

Jumbo shrimp sautéed with a delicious garlic, white wine, and butter sauce.

Lightly grilled filet served with Grand Marnier-orange reduction.

12 oz cold water lobster tail served with drawn butter.

Filet Mignon in puff pastry served with a bordelaise sauce.

8 oz center-cut served with bearnaise sauce

12 oz with bourbon demi-glace and melted Blue Cheese crumbles

Lamb rack with a mint rosemary demi-glace sauce and a fresh vegetable medley

6 oz. filet mignon and 4 oz Maine lobster tail

Morel mushroom cream sauce

8 oz bone-in breast of chicken sauteed in garlic lemon-butter and topped with cherry tomatoes and capers