Dinner Specials For Feb. 26th 2009
Soup de Jour
Spinach, Artichoke & Swiss 6
Appetizer
½ lb Live Crawfish 11
Beer Boiled and Served with Drawn Butter
Tempura Fried Vegetable Platter 10
Served Soy Ginger Dipping Broth
Entrees
Veal Marsala 27
Twin Veal Cutlets Sautéed and Served over Buttery Pearl Pasta with a Shitake Marsala Sauce
Wine Suggestion:
Merlot Post House (glass/bottle) 10/ 44
Local Stone Crab Claws 36
1 lb Local Stone Crab Claws Served Cold with
Keylime Mustard Sauce
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38
St Hallet Poachers Blend (bottle) 33
Entrees
Grade A #1 Yellowfin Tuna 36
Sesame Seared Rare over Wakami Seaweed Salad, Ginger Vinaigrette and Sirachi Aioli
Wine Suggestion:
Pinot Noir BV (glass/bottle) 14/53
WildHorse Pinot Noir (bottle) 44
Pecan Crusted
American Red Snapper 34
Finished with a Garlic Shallot Meuniere
Wine Suggestion:
Iona Sauvignon Blanc (glass/bottle) 11/45
Silverado Sauvignon Blanc (bottle) 36
Shrimp and Bay Scallops Etouffee 29
Gulf Shrimp and Bay Scallops Sautéed with a Trinity of Vegetables in a Rich Dark Roux Sauce Served over Dirty Rice
Wine Suggestion:
Allan Scott Sauvignon Blanc(glass/bottle)9/35 Cloudy Bay Sauvignon Blanc (bottle) 49
Local Pompano 36
Char Grilled with Choice of Almondine,
Picatta or Meuniere
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38
St Hallet Poachers Blend (bottle) 33
American Red Snapper (33)
Black Grouper (33)
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine,
or Meuniere Sauce
