Beef Entrees

Filet Mignon
Char Broiled 8 ounce center cut filets topped with sauteed mushroom caps and served with Bordelaise

New York Strip Steak
Char Broiled 10 ounce center cut strips topped with onion rings and served with Bordelaise

Tournedos of Beef
Twin Filets baked to your liking, topped with a rich Peppercorn Sauce.

Prime Rib of Beef
Slow roasted to lock in the natural juices, served with AuJus and Horseradish Sauce

Roast Sirloin of Beef
Tender slices of whole roasted sirloin served with Bordelaise

Seafood

Orange Roughy
Baked till flaky and topped with slivered almonds.

Shrimp Scampi
Large Gulf Shrimp sauteed in lemon, garlic and white wine, garnished with lemon.

Mahi Mahi
Macadamia Nut Crust and Pineapple Mint Salsa.

Lobster Tail
Cold Water Grown, this King of the Sea is Baked and Served with Drawn Butter and Lemon.

Baked Salmon
Boneless Filet topped with Dill Butter then Baked. Served with Dill Sauce.

Poultry Entrees

Chicken Marsala
Boneless breast served with mushrooms, diced red peppers and Sweet Marsala Wine

Chicken Dijonnaise
Boneless breast served with a light cream sauce with a touch of Dijon Mustard

Herbed Lemon Chicken
Marinated in lemon juice and herbs, topped with a Cognac Cream Sauce and sliced lemons

Chicken Breast Framboise
Marinated with Olive oil, Herbs and Raspberry Vinegar and served with a Raspberry Sauce

Stuffed Chicken Breast
Apricot Stuffing, with Wild Mushrooms and served with Apricot Sauce

Chicken Oscar
The poultry version of the traditional veal dish. Boneless breast topped with Crabmeat, Asparagus and Bearnaise Sauce

Our Version of Family Style
With any of the above Poultry Entrees, you may add a platter of Rigatoni Pasta topped with Marinara Sauce and a Platter of Roast Sirloin of Beef