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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. 19.50 Pam Grill Chicken – Two 4 oz. grilled chicken breasts, marinated with an italian vinaigrette, served over black bean cakes and goat cheese, topped with pic de gallo and corn tortilla strips 18.75 Sea Bass - Coconut encrusted and accompanied with an Island Fruit Chutney. Market Price. Grilled Grouper - 8 oz. grouper, marinated in a light citrus sauce, topped with avocado and mandarin orange salsa. 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. 18.75 Apricot Chutney Pork Tenderloin – Marinated with rosemary and garlic, grilled and finished with Chef Peggy's homemade Apricot Chutney. 18.75 Blackened Tenderloin Medallions - Blackened with our own Cajun Spice mix and seared in a smoking iron skillet, served with a mild jalapeno jelly. 23.50 Choice Ribeye - 14 oz. ribeye steak grilled to order and topped with blue cheese and roasted garlic butter. 26.25 Hollandaise Tenderloin – Grilled tenderloin medallions stuffed with crabmeat and topped with a lime caper hollandaise sauce. 25.95 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 18.75
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