Category Archive

  APPETIZER SPECIAL- SCALLOPS AND BACON TOPPED WITH BBQ SAUCE AND FRESH MANGO ENTREE- CARNE ASADA TOPPED WITH AN AVOCADO AIOLI SERVED WITH FINGERLING POTATOES AND A FRESH VEGETABLE MEDLEY

BLACKENED MAHI MAHI– SERVED WITH LOBSTER RISSOTTO AND GRILLED ASPARAGUS FINISHED WITH A BABY ARUGULA SALAD.

ROSEMARY MARINATED RACK OF LAMB SERVED WITH LOADED MASHED POTATOES AND GRILLED ASPARAGUS AND FINISHED WITH A RED WINE ROSEMARY DEMIGLAZE

ROSEMARY MARINATED RACK OF LAMB SERVED WITH LOADED MASHED POTATOES AND GRILLED ASPARAGUS AND FINISHED WITH A REDWINE ROSEMARY DEMIGLAZE

GRILLED RIBEYE TOPPED WITH A MUSHROM DEMIGLAZE AND SERVED WITH FINGERLING POTATOES AND GRILLED ASPARAGUS

GRILLED RIBEYE TOPPED WITH LOBSTER BEARNAISE SERVED WITH DELMONICO POTATOES AND GRILLED ASPARAGUS

PAN SEARED SALMON TOPPED WITH AN AVOCADO AIOLI AND HOMEMADE ONION RINGS OVER BASMATI RICE

BAKED HADDOCK TOPPED WITH SHRIMP AND SCALLOPS  IN A LEMON PARMESAN CREAM SAUCE OVER RICE PILAF AND ASPARAGUS

FILET MIGNON TOPPED WITH A GORGONZOLA BUTTER AND SERVED WITH BAKED POTATO AND SAUTED ASPARAGUS AND MUSHROOMS

STEAK TIPS SERVED OVER BASMATI RICE WITH ONIONS AND MUSHROOMS SERVED WITH ASPARAGUS