RESERVE ON OPENTABLE

Restaurant Week Special:

$30.16 Multi-Course Dinner

– CHOICE OF FIRST –
SOUP DU JOUR – OR – LEMONT SALAD

– CHOICE OF ENTREE –
SURF & TURF
Five ounce petite filet, char-grilled to your preference and three large honey glazed shrimp,
accompanied with starch and vegetable du jour

COCONUT SHRIMP
Plump Gulf shrimp encrusted with toasted coconut, laced with a Pina Colada sauce, served
with starch and vegetable du jour

FLORENTINE POULET
Sautéed tender breast of chicken, topped off with a creamy spinach and lump crab meat,
baked to a golden brown, accompanied with starch and vegetable du jour

TANGERINE SWORDFISH
Center-cut swordfish, blackened, broiled or grilled, marinated with a touch of Grand Galla,
finished with a tangerine salsa, accompanied with starch and vegetable du jour

PORK BELPAESE
Tender pork scaloppini, stuffed with imported Prosciutto, sundried tomatoes, fresh basil and
Bel Paese cheese, lightly breaded and finished with a roasted tomato coulis, accompanied with
starch and vegetable du jour

ASIAGO TORTELLINI ALFREDO
Imported Asiago-filled tortellini, tossed in a creamy Alfredo sauce, topped off with tender
blackened chicken breast, drizzled with red pepper coulis, accompanied with vegetable du jour

– CHOICE OF DESSERT –
CRÈME BRULEE, STRAWBERRY SHORTCAKE, or CLASSIC PECAN BALL WITH CHOCOLATE SAUCE