RESERVE ON OPENTABLE

Restaurant Week Menu

$35.18 Dinner

COURSE 1
Crispy Salt and Pepper Shrimp
battered and wok-seared with a spicy sweet soy ginger sauce and vegetables

Maine Lobster Bisque
fresh Maine lobster, cream and cognac

Classic Caesar Salad
shaved parmesan, garlic croutons and tapenade

COURSE 2
Chef’s Seasonal Fish
simply broiled with olive oil, lemon and sea salt, asparagus

Norwegian Salmon
sauteed with young vegetables and maille mustard vinaigrette

Double Breast of Chicken
roasted with mushrooms, shallots and natural jus

8oz Center Cut Filet Mignon
specially aged, midwestern grain fed beef

COURSE 3
Butterscotch Panna Cotta
salted caramel, walnut pralines, biscotti

“Bananas Foster” Butter Cake
butter pecan ice cream

Fresh Fruit Sorbet
served with fresh baked homemade cookies

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Chef’s Selection Entrees (add $10)
Filet Mignon Medallions with Gulf Shrimp “Scampi Style”
served on grilled asparagus

Parmesan Sole
parmesan crusted with heirloom tomato salad, lemon garlic butter sauce

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Small Accompaniments (add $5)
Au Gratin Cheddar Potatoes

Brussels Sprouts, Bacon and Shallots

Roasted Beets with Candied Walnuts