served in a stilton bleu cheese sauce accompanied with a puff pastry

smooth and rich — always a favorite!

with our Cajun remoulade sauce

with Pepper Jack cheese and K-Paul's andouille sausage

with fresh herbs finished with Boursin cheese

served with a zesty cocktail sauce

presented atop a baby arugula salad finished with lemon beurre blanc & fresh chopped bacon

tenderloin of beef brushed with rosemary infused olive oil, thyme & presented with shaved parmesan, capers, & grilled flatbread

the classic presentation (prepared tableside for two)

with fresh onions and mushrooms & our own warm bacon vinaigrette
(prepared tableside for two)

accompanied with cherry tomatoes, crispy applewood bacon, balsamic drizzle & a choice of:
Ranch, Bleu Cheese, or
Creamy Pepperoncini dressing

mixed grill of fresh fish, gulf shrimp & sea scallops presented over prosciutto cream fettuccine

served with a rosemary merlot wine sauce

presented with sauce bearnaise

large shrimp sautéed in a traditional scampi sauce, tossed with freshly cooked capellini pasta

finished with compound herb butter & onion Straws

a herb & honey encrusted fresh fillet of salmon served with a fresh basil cream sauce

with a pistachio crust served over our parmigiano reggiano risotto

hand cut tenderloin petit filets with your choice of a mushroom & burgundy wine demi glacé or The Veranda bearnaise sauce

pan seared chicken breast topped with gulf shrimp, arugula & a Cajun beurre blanc

presented on a bed of spinach & wild mushroom orzo finished with a lemon beurre blanc

veal cutlets lightly sautéed with a lemon, caper, white wine sauce

center-cut, closely trimmed, Aged Black Angus “A Steak Eaters Steak"

the finest of the tenderloin, served with an assortment of garden vegetables
~ serves two ~