Dinner/Dessert

Chili Bean Soup   8.75

Salad with strawberries, red onions, feta cheese, pralines and raspberry vinaigrette   14.50

Wedge of Iceberg with chopped cocktail shrimp and russian dressing*   16.75

Sesame Crusted Seared Rare Sashimi Tuna with soy sauce and wasabi*   21.00

Bruschetta with prosciutto, goat cheese and fig jam   12.50

Shrimp Tempura with remoulade*   14.50

Pan Seared Foie Gras with caramelized apples, brandy cherries and calvados  21.00

Mixed Greens with creamy herb dressing   10.50

Baked Crab Casserole with mixed greens*   28.00

Lobster Ravioli and roasted garlic cream   28.50

Duck Confit Salad with apples, shredded carrots, cranberries and sherry dijon vinaigrette  24.00

Grilled Flank Steak Caesar Salad*   26.50

Fusilli with shrimp, bacon, sweet peas and roasted red pepper cream  32.00

Sauteed Rainbow Trout with crabmeat beurre blanc*   36.00

Grilled 8oz Filet Mignon with caramelized shallots and balsamic glaze*   48.00

Braised Lamb Shank with aromatic vegetables and gnocchi   38.00

Grilled Atlantic Salmon over arugula with cucumber tomato relish*   32.00

Breaded Stuffed Chicken Breast with roasted tomato vinaigrette   28.50

Grilled Mahi Mahi with citrus herb butter*   34.00

Pan Seared Duck Breast with sundried cranberries and port wine  32.00

Grilled Dry-Aged Pork Chop with brown sugar dijon glaze   36.00

Almond Pound Cake with caramel sauce

Chocolate Cynpot

Blackberry Cobbler a la mode

Chocolate Layer Cake with espresso buttercream and toffee crunch

Bourbon Bread Pudding

Creme Brulee

Peanut Butter Cup Ice Cream

Coconut Cream Pie

Raspberry Sorbet