Dinner Specials For April 29th 2009
Soup du Jour
Spinach, Artichoke & Swiss Cheese 6
Appetizer
Fresh Louisiana
Oysters on the ½ Shell 12
Served Rockefeller Style with a Hollandaise Drizzle
Entrees
Certified Angus Beef 30
14 oz Char Grilled Ribeye Served with Carmelized Onion and Rosemary Compound Butter
Wine Suggestion:
Cabernet Louis M Martini (glass/bottle) 11/42
Cabernet St Clement (bottle) 51
Boston Bay Scallops 22
Popcorn Fried Bay Scallops with Plum and Dijonnaise Sauces
Wine Suggestion:
Blanc De Mer (glass/bottle) 10/38
St Hallet Poachers Blend (bottle) 33
Entrees
Batter Up 34
Bronzed Fresh Ball Bat Snapper Finished with a Pineapple and Mango Island Salsa
Wine Suggestion:
Montevina Pinot Grigio (glass/bottle) 8/45
Santa Margarita Pinot Grigio (bottle) 47
1 lb Fresh Local
Jumbo Stone Crab Claws 38
Served Cold with our Own
Key Lime Mustard Sauce
Wine Suggestion:
Sterling Chardonnay (glass/bottle) 9/35
Sonoma Cutrer Chardonnay (bottle) 48
Pollo Orleans 26
Blackened Chicken Breast Served over Linguini and Finished with a Zesty Mushroom Cream Sauce
Wine Suggestion:
Stags Leap Chardonnay (glass/bottle) 12/49
Kendall Jackson Chardonnay (bottle) 32
American Red Snapper (33)
Black Grouper (34)
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine,
or Meuniere Sauce
