rich and creamy consomme with a hint of cayenne
ask your server for today's selection
iceberg, vine-ripened tomatoes, red onion, and bacon with bleu cheese or Thousand Island
mixed mesclun greens, cherry tomatoes, and red onion tossed with balsamic vinaigrette
Romaine lettuce, homemade croutons and roasted garlic dressing, topped with fresh parmesan
with bermuda onions, fresh mozzarella, anchovies, lemon and olive oil
beef tenderloin over Romaine lettuce with our own horseradish ranch style dressing
with chardonnay, lemon and garlic, available as an entree
with citrus aioli, available as an entree
with calvados demi glaze
with Creole cocktail sauce, available as an entree
with garlic butter
with lemon butter and red pepper sauces
with fresh mozzarella in a balsamic reduction
with peppered vodka and fresh basil marinara, add chicken, three scallops or three shrimp to pastas for an additional $6.00
with artichoke hearts, broccoli, cherry tomatoes and capers in roasted garlic alfredo sauce, add chicken, three scallops or three shrimp to pastas for an additional $6.00
with bell peppers and mushrooms in a spicy Creole sauce
any of the steak or chicken items may be blackened
8 oz. center cut filet, with portobello mushroom bordelaise and potato dauphine
12 oz. center cut with herb butter, sauteed mushrooms and baked potato wedges
cajun spice-rubbed and seared, with mango cilantro salsa and bourbon mashed sweet potatoes
12 oz. frenched rib chop with honey Dijon glaze and sweet potato curls
New Zealand baby rack of lamb, Dijon breadcrumb crusted with fresh herb gravy, potato dauphine and apple-mint relish
pecan crusted half boneless breast of chicken with a raspberry reduction, grilled asparagus and wild rice blend
smothered in our zesty barbeque sauce with baked potato wedges
with grand marnier glaze, vegetable wrap and bourbon mashed sweet potatoes
16 oz. peppercorn crusted with port wine reduction, baked potato wedges and sauteed vegetables
seared on black iron with orange saffron buerre blanc bourbon mashed sweet potatoes and vegetable wrap
potato crusted, sauteed and served on a bed of grilled asparagus topped by champagne dijon cream sauce with wild rice blend
Marinated in buttermilk, lightly floured and sauteed in lemon and garlic with parsley buttered pappardelle
sauteed in brown butter and roasted almonds served with green beans and wild rice blend
lightly floured, sauteed, and served in lemon, parsley, and garlic butter with wild rice blend
with dill cream sauce, sweet potato curls and sauteed vegetables
terry's favorite, a true delight served with parsley buttered pappardelle
herb crusted and sauteed with a lemon basil sauce, green beans and potato dauphine