Dinner Specials For March 26th 2009
Soup de Jour
Country Pork and Sweet Potato 5
Appetizer
Oysters Rockefeller 12
Finished with Hollandaise Drizzled
Crabby Pattie 14
Boca’s Best Crab Cake Rich in Crab, No Fillers. Served over Sautéed Spinach with a Roasted
Shrimp Sauce
Entrees
Certified Angus Beef 31
12 oz Blackened N.Y. Strip Served over Tobacco Onion Straws and Finished with a Mushroom Bordelaise Sauce
Wine Suggestion:
Merlot Post House (glass/bottle) 10/35
Merlot BlackStone (bottle) 29
Veal Marsala 28
Twin Veal Cutlets Served over Buttery Pearl Pasta with a Shitake Mushroom and Marsala Cream Sauce
Wine Suggestion:
Joel Gott Red Zinfandel(glass/bottle)11/35
Kenwood Zinfandel(bottle)49
Entrees
Stone Crab Claws 38
1 # Local Stone Crab Claws Served Cold with Keylime Mustard Sauce
Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
Sonoma Cutrer Chardonnay (bottle) 48
Bronzed American Red Snapper 36
Finished with a Fresh Mango and Pineapple Island Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 9/49
Yellowtail Chardonnay (bottle) 29
Local Fresh Pompano 36
Char Grilled and Served with Choice of
Almondine, Picatta or Meuniere Sauce
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38
St Hallet Poachers Blend (bottle) 33
Yankee Pot Roast 22
Slow Roasted and Served with Baby Red Potatoes, Onion, Carrots and Gravy
Wine Suggestion:
Pinot Noir Oyster Bay (glass/bottle) 10/38
American Red Snapper (33)
Black Grouper (33)
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine,
or Meuniere Sauce
