Caramelized onions in a burgundy beef broth served with a toasted crouton topped with melted Swiss.

Mushroom caps filled with Italian sausage, spices, and wine, topped with grated Parmesan cheese.

Sliced button mushrooms, prepared with butter, sherry and seasonings .

Sautéed in herbed garlic butter, spices and served in mushroom caps.

Thinly shaved raw beef tenderloin topped with capers, olive oil, Parmesan cheese and cracked pepper.

Served on a bed of mixed greens with a spicy remoulade sauce.

Large gulf shrimp boiled to order served with drawn butter and cocktail sauce.

Sliced breast of chicken flambéed with sherry, soy sauce, onion, cashews and new Mexican red chile.

Sautéed chicken, green peppercorns and sliced mushrooms served in a seasoned cream sauce.

Gulf shrimp sautéed with beer, spices, cream and New Mexican red chile.

Gulf shrimp sautéed in garlic, herbs, white wine and lemon.

Fresh jumbo sea scallops prepared in a citrus cream sauce with tarragon, sherry and finely chopped jalapeños.

Fresh fillet of salmon baked in parchment paper with champagne, lemon and a touch of dill.

Bacon-wrapped filet mignon placed on a bed of artichoke leaves, topped with an artichoke heart and crowned with béarnaise sauce.

Charcoal-grilled USDA Angus 14 oz. beef center cut strip.

Charcoal grilled, well-marbled USDA Prime 14 oz. center cut.

8 oz. Traditional cut, thick-wrapped in bacon and charcoal grilled.

6 oz. Traditional cut, thick-wrapped in bacon and charcoal-grilled.

Tenderloin medallions sautéed with brandy, green peppercorn and mushroom cream sauce.

Skewered tenderloin, shrimp, mushrooms and vegetables served with teriyaki sauce.

Two medallions pan sautéed with port wine, brandy, sliced apples, mushrooms, and cream.

For 2. 16 oz. beef tenderloin roast, slowly-grilled, carved table side, served with béarnaise sauce, fresh vegetable and sautéed mushrooms.