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Chef’s Specials

February 6 from 5:30 pm - 8:30 pm

Menus and Bar Specials vary weekly.

Starters

Fried Gulf Oysters  $12

With pickled onions & Tabasco aioli

 

Spinach & Pear Salad  $10  (GF)

With Craisins, red onion, carrot, toasted almonds & a Dijon vinaigrette

 

French Onion Soup  $6

With Parmesan, provolone & Swiss cheeses

 

Entrées 

12 oz. “Braveheart” Ribeye*  $34  (GF)

Topped with garlic-herb butter

 

4 oz. Bacon-Wrapped Beef Tournedos* (GF)

Topped with béarnaise  $22.5 for 1 | $35 for 2

Topped with fried shrimp  $27.5 for 1   |  $42 for 2

 

Crab-Stuffed Red Snapper  $29

Pan-roasted snapper filet with crabmeat, celery, peppers, shallot & white wine

 

Roasted Half-Duck  $29  (GF)

With a black cherry-Port sauce

 

Grilled “Sunburst” Trout Piccata  $23  (GF)

Local trout finished with capers, lemon, white wine & butter

 

Lemon Chicken  $22

Pan-seared breast with shallot, garlic, Vermouth, butter & lemon

 

10 oz. Chopped Black Angus Sirloin*  $17  (GF)

With sautéed mushrooms & onions

 

From the Bar

Joseph Drouhin White Burgundy—Saint-Vèran  $10  | $38

Balancing Act Cabernet  $9 |  $34

Black & Gold Amaretto, vodka & coke  $8

Beer Special All canned domestic & imports   $2

 

Details

Date:
February 6
Time:
5:30 pm - 8:30 pm
Event Category:

Details

Date:
February 6
Time:
5:30 pm - 8:30 pm
Event Category: