Dinner Specials For February 27th 2009
Soup de Jour
Spinach, Artichoke & Swiss 6
Appetizer
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
Certified Angus Beef 30
Slow Roasted Prime Rib Served with Au Jus
and Sour Cream Horseradish Sauce
Wine Suggestion:
Red Zinfandel Joel Gott (glass/bottle) 11/40
Red Zinfandel Valley of the Moon (bottle) 41
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
Prince Edward
Island Mussels Marinara 29
Served over Angel Hair Pasta in a Robust House Made Marinara
Wine Suggestion:
Allan Scott Sauvignon Blanc(glass/bottle)9/35 Cloudy Bay Sauvignon Blanc (bottle) 49
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
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
