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2 cocktail, 2 fried, 2 remoulade
Cocktail or remoulade
Prepared fresh daily
Honey mustard sauce
Traditional cocktail sauce
Giant mushrooms, with port wine & butter
Huge golden-brown stack
Chopped egg, capers, onion, toast points
Greens tossed with cucumber, tomato, bell pepper, onion, bacon and hearts of palm. Choice of dressing: vinaigrette, bleu cheese, ranch, honey, poppy and thousand island
Crisp romaine tossed with homemade dressing & croutons
Tossed with honey poppy dressing topped with mushrooms, bacon, chopped egg and onion
Asparagus and roasted peppers on a bed of mixed greens and vinaigrette dressing
Crisp romaine tossed with creamy bleu cheese dressing and topped with crumbled, aged bleu cheese, chopped eggs and roasted pecans
With crumbled, aged bleu cheese and vinaigrette dressing
Greens with tomato wedge. Choice of dressing: vinaigrette, bleu cheese, ranch, honey, poppy and thousand island
Bone-in ribeye steak
16 oz. bone-in
Full rack
1/2 duck, with green peppercorn sauce
Two 8 oz. chops, with homemade applesauce
With maitre d' butter
Baked, smashed or skillet
A peanut butter & chocolate brownie with triple chocolate & peanut butter cup ice cream topped with pecan chocolate butter nut sauce, whipped cream and a cherry
Traditional carrot cake with whipped cream cheese frosting and crusted with chopped walnuts
Topped with whipped cream & toasted almonds
Vanilla custard topped with caramelized brown sugar
Nilla wafer crust filled with a key lime custard and topped with whipped cream
Traditional cake with chocolate fudge frosting
Served with dark rum custard
French silk vanilla, triple chocolate or peanut butter cup