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Friday & Saturday 5p.m. to 11p.m. 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 Spicy Chicken Cakes – Fresh ground chicken, fresh chives and spices, hand pattied then lightly pan fried. Served with a Horseradish Aioli. 18.75 Red Fish – Pan sautéed, served over creamy grits and topped with a shrimp creole sauce. Market Price. Sea Bass - Coconut encrusted and accompanied with an Island Fruit Chutney. Market Price. 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 Cranberry Pork Tenderloin – Seasoned pan seared Pork Tenderloin Medallions topped with Caramelized Onions And Dried Cranberries. 19.50 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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