Served Monday thru Saturday 5pm to 10pm
Andouille Stuffed Chicken – A Cajun treat created by our own chef. Chicken breast stuffed with a Cajun andouille sausage dressing,
basted in butter and seasonings and baked until tender. Served with spicy pear gravy. 21.00
Chicken Parmesan – Lightly breaded Herbed Parmesan Chicken Breast, topped with a Fresh Tomato Basil Sauce, Provolone and Mozzarella Cheeses. Served over Linguine.
Petite Size 16.75
Talapia – Lump Crab Meat & Saltines Encrusted Talapia. oven roasted and accompanied with a Chipotle
Orange Hollandaise Sauce.
Halibut – Fresh Alaskan halibut wrapped with Prosciutto ham, oven roasted and topped with a roasted red pepper and fresh basil garlic sauce.
Pacific Rim Salmon – Fresh 8 oz Salmon, oven roasted with a honey, cilantro, chipolte peppers, fresh ginger glaze. Market Price
Irish Pork – Soy-Irish Whiskey marinated pork tenderloin, roasted, and served on a bed of braised cabbage then finished with a
red currant glaze. 19.50
French Cut Pork Chop – Marinated in a fresh herb-peppercorn brine, grilled and topped with our homemade peach chutney. 14.50
Tenderloin Medallions - Blackened with our own Cajun Spice mix and seared in a smoking iron skillet, served with a mild jalapeno jelly. 24.75
Hollandaise Tenderloin – Grilled tenderloin medallions stuffed with crabmeat and topped with a lime caper hollandaise sauce. 27.50
Rib-eye – Grilled 10 oz Rib-eye, topped with a Fresh Herb Blue Cheese Butter and
Balsamic Reduction. 22.25
Veal Piccata – Pan roasted veal scaloppini served over angel hair pasta, topped with sauteed artichokes, capers and spinach then finished off with a white wine lemon butter sauce and fresh shaved parmesan 19.75
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