Dinner Specials for Friday, October 30th
Soup Du Jour
Gumbo Z’ Herbs 6
Salad
Spinach Salad 10
Sunflower Marinated Israeli Artichokes with Bacon, Hard Boiled Eggs, Tomatoes and Toasted Almond on a Bed of Baby Spinach Served with a Russian Dressing
Smaller Portions 7
Appetizers
Fried Green Tomatos 12
With Sautéed Crab and a Warm Remoulade
Entrees
1 LB. Of Fresh Medium Stone
Crab Claws 36
Served Cold with a Sweet Keylime
Honey Mustard Sauce
Wine Suggestion:
BV Carneros Reserve Pinot Noir (glass/bottle) 14/53 David Bruce Pinot Noir (bottle) 62
Entrees
Snapper Ala Provencal 34
Bronzed Fresh Lane Snapper with Tomato, Olive, and Fresh Herb Sauce
Wine Suggestion:
Stag’s Leap Chardonnay (glass/bottle) 12/49
Cakebread Chardonnay (bottle) 72
Fresh Florida Spiny Tail 38
Broiled Spiny Tail Lobster Served
with Drawn Butter
Wine Suggestion:
Sauvignon Blanc, Allan Scott (glass/bottle) 9/35
“Creek Stone Farms” Black Angus New York Strip 34
Peppercorn Seared 14oz. All Natural New York Strip Served Over Beer Battered Onion
Rings and Topped with a Roasted Garlic
Rosemary Compound Butter
Wine Suggestion:
Chateau Ste. Michelle Cabernet Sauvignon (glass/bottle) 8/31
American Red Snapper 33
Black Grouper 34
Served Blackened, Bronzed, or Flame Broiled with Picatta, Almondine,
Or Meuniere Sauce
