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APPETIZERS:

Shrimp Cocktail -
Jumbo gulf shrimp served chilled with a traditional red sauce
flavored with horseradish, black pepper and lemon.

Mushroom Cannelloni -
Cheese filled pasta topped with caramelized mushrooms and roasted garlic.

Wood Oven Roasted Oysters Rockefeller -
Fresh Atlantic coast oysters stuffed with Asiago cheese, spinach, garlic and lemon.

Bacon Wrapped Pork Tenderloin -
Bacon wrapped pork tenderloin with chimichurri and red onion salad.

Crab Bisque -
Creamy and savory, this potage will warm the soul.

SALAD: Caesar

INTERMEZZO: Lemon Sorbet with Thyme Syrup

ENTREES:

Prime Rib Aged and Pit Smoked -
THE ULTIMATE! Grilled and smoked with oak wood.
Served with its natural juice and horseradish sauce.

Veal with Crabmeat and Asparagus (Oscar) -
Medallions of veal sauteed in butter, topped with crabmeat and asparagus.
Crowned with hollandaise.

Rack of Lamb -
Roasted New Zealand rack of lamb with a mustard herb breadcrumb crust and fig relish.

Beef Wellington Open Faced -
Beef tenderloin roasted to medium-rare, topped with roasted mushrooms and
served on top of puffed pastry. Served with our port wine demi glace and herb butter.

Broiled Scallops with a Shrimp Creole -
Over sized Scallops topped with a spicy cajun stew of crawfish, andouille and vegetables.

Muscovy Duck Breast -
Pan roasted Muscovy duck breast served medium-rare to medium.
Topped with a raspberry and blackberry sauce accented with balsamic syrup.

Vegetable Napoleon -
Layers of eggplant, red peppers, squash and portobello mushrooms topped with slow roasted tomatoes.
Served with a chilled couscous salad.

Baked Haddock with Lobster Stuffing -
Lobster stuffed haddock with a sundried tomato and garlic cream sauce.

DESSERTS:

Caramel Mascarpone Cheese Cake
Port Poached Pears Stuffed with Marscapone
Chocolate Mousse with Godiva Liquer and Raspberries
Flourless Chocolate Cake with Caramel Ice Cream

Coffee, tea or brewed decaffeinated coffee.