Dinner Features for Sunday August 17th

Bone-in Ribeye

14oz. bone-in Ribeye house seasoned and char grilled, presented with herb mashed potatoes and rosemary compound butter

Poseidon’s Trident

Sirloin medallion and 6 0z salmon filet char grilled, combined with a pan seared claw meat crab cake; served with a spinach and roasted red pepper sauté and sauce béarnaise

Bayou Scallops

Deep sea scallops sautéed with chorizo sausage, corn and onions tossed with pasta in habanero tomato sauce

Shrimp Pomodoro

Jumbo shrimp sautéed with garlic and basil, tossed with angel hair pasta in a white wine tomato sauce; finished with a dusting of asiago cheese

Pecan Salmon

Fresh chef trimmed salmon filet pan seared with a pecan crust; presented with tarragon Dijon cream and bacon wrapped asparagus

Herb Chicken

Herb crusted chicken breast pan seared served with burgundy braised cabbage and cauliflower with pineapple salsa

Chicken August

Boneless chicken breast sautéed with asparagus and garlic tossed with angel hair pasta in sun dried tomato Chablis cream sauce

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter