Basted in its own juices, this king of meats is roasted ever so slowly (18 hours) to preserve its succulent tenderness and superb taste.
King Cut - $28.99 Regular Cut - $43.99 English Cut - 19.99
A regular cut of Cajun seasoned prime rib, blackened and finished with a creamy Roquefort and crab meat sauce - 31.99
Lightly breaded chicken breast deep fried an finished with Mariana sauce and provolone cheese, served atop linguine pasta - 17.99
Escallops of veal sautéed with baby button mushrooms, deglazed with a Marsala wine demi glace 22.99
Full rack baked, topped with a sweet chipotle BBQ sauce served with seasoned steak fries and coleslaw - 21.99
Large shrimp dipped in coconut batter and deep fried golden brown, served with a orange Grand Marnier dipping sauce - 19.99
Twin 4 oz all Jumbo lump crab meat pan seared Served over a rémoulade sauce - 26.99
Grilled, sliced then sauteed with diced jersey tomatoes, basil pesto tomato sauce, tossed over fussilli pasta finished with fresh mozzarella cheese - $18.99
NY strip steak grilled to our liking, topped with caramelized onions, melted swiss and muenster cheese served over toasted garlic bread with au jus - $22.99
Fillets of flounder dipped in a seasoned egg batter and pan sauteed with a lemon butter sauce - $21.99
Pan seared salmon topped with orange slices, served over s[ring mix finished with a citrus vinaigrette garnished with mandarin orange wedges - $20.99
Lobster sections and broccoli florets sauteed in Monterrey jack Parmesan cheese sauce and tossed with fussilli pasta - $22.99
Shrimp, lobster, crab,and clams baked en casserole, creamy seafood velote topped with a flake pie crust - $24.99
Plate sharing charge of 4.99 to include all dinner accompaniments.
Served nightly from 5 pm and Sundays from 4 pm. All entrées complete with warmed garlic buttered rolls, garden salad, fresh vegetables and Chef’s starch of the day.