Dinner Specials For March 27th 2009
Soup du Jour
Grilled Chicken and Vegetable 6
Appetizer
Fresh Louisiana Oysters 12
Served on the ½ Shell with Horseradish,
Cocktail and Lemons
Mudbug Poppers 10
Popcorn Fried Crawfish Tails Served with
Jalapeno Tartar
Entrees
Certified Angus Beef 31
12 oz Blackened N.Y. Strip Served over Beer Battered Onion Rings and Finished with a Mushroom Bordelaise Sauce
Wine Suggestion:
Merlot Post House (glass/bottle) 10/35
Merlot BlackStone (bottle) 29
Chicken Roulades 28
Stuffed with Shitake Mushrooms, Applewood Smoked Bacon and Alpine Swiss Cheese Served over Steamin Greens with a Roasted Pepper Coulis
Wine Suggestion:
Sauvignon Blanc Allan Scott (glass/bottle) 9/35
Entrees
Grade A #1
Hawaiian Yellowtail Tuna 38
Seared Rare with Big Island Slaw and Finished with Sirachi Aioli and Thai Chili Drizzle
Wine Suggestion:
Pinot Noir Oyster Bay (glass/bottle) 10/38
Kenwood Zinfandel (bottle)49
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 Scamp 36
Served over Sautéed Spinach with a Orange Beurre Blanc
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
American Red Snapper (33)
Black Grouper (33)
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine,
or Meuniere Sauce
