Pan Seared Breast of Chicken and Lump Crab with Sauteed Spinach and Leafy Greens in Sundried Tomato Cream Sauce over Tratolle Spiral Pasta
Marinated and Skillet Seared Chunks of Beef Tenderloin and Caramelized Scallops Dressed with Chimichurri and Served over Rice Pilaf
Skillet Seared Crabcake Paired with Grilled Half Links of Pheasant Sausage, Wild Boar, and Alligator Sausage drizzled with a Stone Ground Mustard maple Dressing. Served with Bourbon Mashed Sweet Potatoes.
3 1/2 oz. Each with our House Steak and Tartar Sauces. Served with Herb Whipped Potatoes.
Herb Butter Basted and Grilled 6 oz. Tenderloin with Cabernet Demi-Glace & Maison Butter Paired with Jumbo Shrimp, Sauteed Forestier Mushrooms and Cognac in a Velvety Blanchette