Dinner Specials For March 30th 2009
Soup du Jour
Grilled Chicken and Vegetable 6
Appetizer
Tuna Tartar 16
Served with Seaweed Salad, Fried
Wontons and Sirachi
Louisiana Oysters on the ½ Shell 12
Served with Horseradish, Cocktail and Lemon
Entrees
Certified Angus Ribeye Au Poivre 31
Peppercorn Seared 14 oz certified Angus Beef Ribeye served over Beer Battered Onion Rings and Finished with a Brandy Cream Sauce
Wine Suggestion:
Merlot Post House (glass/bottle) 10/35
Merlot BlackStone (bottle) 29
Seafood Scampi 29
Gulf Shrimp, Boston Bay Scallops, Tomatoes, Green Onions, Garlic and Capers over Angel Hair Pasta in a White Wine Butter Sauce
Wine Suggestion:
Sauvignon Blanc Allan Scott (glass/bottle) 9/35
Entrees
Grade A #1
Hawaiian Yellowfin Tuna 37
Seared Rare with Big Island Slaw with Tobiko 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
Baked Twin Lobsters 38
Two Petite Caribbean Lobster Tails Baked and Served with Drawn Butter
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
