Our appetizers are…

*Petite potato pancakes with sour cream and applesauce
*Colossal Shrimp and Crabmeat cocktail
*Fried green tomatoes with jumbo lump crabmeat remoulade sauce
Soup:
*French onion
*Bell pepper bisque

Entrees:

• *Saute fillet of Chilean Sea Bass topped with shrimp franchise over steamed spinach
• *Broiled 10oz Black Angus Filet Mignon with grilled asparagus and mushrooms en roasted tomato cognac sauce
• *Baked fillet of Wild Salmon with fresh artichoke and California dates stuffing en lite sherry cream sauce
• *Broiled formula fed Veal Rib Chop with farm fresh roasted peppers topped with peanut infused wasabi drizzle

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