Spiced parmesan cream, asiago toast.
Pepper jack and jalapeno stuffed shrimp, smoked bacon, and garlic butter
Blackened shrimp, bourbon cocktail sauce, spicy horseradish
"Surf & Turf" $23.00
Add 9 ounce lobster tail or 8 ounces of Alaskan King Crab legs, drawn butter, lemon
"Oscar" Steak Topping $10.00
Add Maryland Blue Crab meat, asparagus and hollandaise
"Scampi" Steak Topping $10.00
Add three jumbo shrimp sauteed wih white wine, butter, lemon, herbs
Cajun Smother Steak Topping $4.00
Add spicy Cajun reduced cream sauce, your choice of spiciness.
Blackened pan seared salmon glazed in a Cajun hollandaise, risotto
Pair with Earth Pinot Noir
Chicken breast sauteed in a lemon butter sauce with prosciutto, artichokes, wild mushrooms, capers served over angel hair pasta.
Pair with Kim Crawford Sauvignon Blanc
Pan seared sea bass served over truffle risotto with a red wine reduction and a warm asparagus and heirloom tomato salad.
Pair with Chateau St. Michelle Riesling
Fire roasted pork chop topped with a smoky mountain moonshine and maple syrup glaze.
Pair with Charles Krug Merlot
8 ounce filet mignon, potato pave, Bourbon Street crab cake finished with a Cajun cream sauce.
Pair with Silver Oak Cabernet Sauvignon
Crusted spring rack of lamb, honey mustard glaze, Yukon potatoes with onions and bacon, finished with popcorn Brussels and mint demi glaze.
Pair with Atlas Peak Cabernet Sauvignon.
Choice of gulf shrimp, chicken breast, andouille sausage, or combo tossed in a creamy Cajun alfredo sauce with Spanish onions and a rainbow of bell peppers and fresh shredded parmesan cheese.
Pair with Markus Molitor Riesling
Slow cooked braised short ribs, potato pave, caramelized bourbon onions, topped with fried sweet potatoes.
Pair with Rodney Strong Zinfandel Knotty Vines