APPETIZERS
LOBSTER BISQUE (garnished with lobster, & brandy cream)
JUMBO LUMP CRAB CAKE (green bean salad, & almond remoulade)
COLOSSAL SHRIMP COCKTAIL (traditional cocktail sauce)

SECOND COURSE
BABY MIXED GREENS (marinated tomatoes, cucumbers, & balsamic vinaigrette)
CLASSIC CAESAR SALAD (crisp romaine hearts tossed with croutons, & aged parmesan)

ENTRÉE
PRIME FILET MIGNON (wild mushrooms, & port wine demi-glaze)
GARLIC & THYME ROASTED BREAST OF CHICKEN (sautéed spinach, chardonnay sauce)
FRESH HERB BREAD CRUMB CRUSTED RACK OF LAMB (rosemary, & mint scented cabernet reduction)
GRILLED FILET OF SALMON (fresh tomato, & basil ragout)

served with vegetable & potato

APPETIZERS
A DUET OF OUR FAMOUS (COLOSSAL SHRIMP COCKTAIL & JUMBO LUMP CRAB CAKES)

SECOND COURSE
BABY MIXED GREENS (marinated tomatoes, cucumbers, & balsamic vinaigrette)
CLASSIC CAESAR SALAD (crisp romaine hearts tossed with croutons, & aged parmesan dressing)

ENTRÉE
PRIME FILET MIGNON (wild mushrooms, & port wine demi-glaze)
FRESH HERB BREAD CRUMB CRUSTED RACK OF LAMB (rosemary, & mint scented cabernet reduction)
POTATO CRUSTED FILET OF HALIBUT (fresh tomato, & basil ragout)
ROASTED STUFFED CHICKEN BREAST (stuffed with shrimp, asparagus, & goat cheese in a chardonnay sauce)

served with vegetable, & potato

APPETIZERS
A COMPLETE ENSEMBLE OF SHELLFISH (jumbo lump crabcakes, colossal shrimp, & our famous Australian lobster cognac tail)

SECOND COURSE
CLASSIC CAESAR SALAD (crisp romaine hearts tossed with croutons, & aged parmesan cheese dressing)
BABY MIXED GREENS (candied pecans, blue cheese, sliced apples, & white balsamic dressing)
BEEFSTEAK TOMATO & ONION (steak sauce, or blue cheese)

ENTRÉE
FRESH HERB BREAD CRUMB CRUSTED RACK OF LAMB (rosemary, & mint scented cabernet reduction)
PRIME FILET MIGNON (wild mushrooms, & port wine reduction)
GRILLED SWORDFISH (grape tomatoes, black olives, capers, garlic, & white wine)
ROASTED STUFFED CHICKEN BREAST (stuffed with lobster, asparagus, & goat cheese in a tarragon cream sauce)

served with vegetable, & potato

APPETIZERS
JUMBO LUMP CRAB CAKE (green bean salad, & almond remoulade)
COLOSSAL SHRIMP COCKTAIL (traditional cocktail sauce)
CLAMS CASINO
WILD MUSHROOMS PALMIER (gorgonzola & caramelized onion fondue)
AUSTRALIAN LOBSTER TAIL (cognac style)
BEEF CARPACCIO (wrapped with asparagus & horseradish cream)

SECOND COURSE
BABY MIXED GREENS (candied pecans, blue cheese, sliced apples, & white balsamic dressing)
CLASSIC CAESAR SALAD (crisp romaine hearts tossed with croutons, & aged parmesan dressing)
BEEFSTEAK TOMATO & ONION (steak sauce, or blue cheese)

ENTRÉE
PRIME FILET MIGNON (wild mushroom, & port wine demi-glaze)
FRESH HERB BREAD CRUMB CRUSTED RACK OF LAMB (rosemary, & mint scented cabernet reduction)
SESAME SEED CRUSTED AHI TUNA (sautéed broccoli rabe, pineapple ginger sauce, & wasabi aioli)
GRILLED VEAL CHOP (sautéed broccoli rabe, & porcini mushrooms sauce)

served with vegetable, & potato

SOUP
LOBSTER BISQUE (garnished with lobster, & brandy cream)

APPETIZER
A COMPLETE ENSEMBLE OF SHELLFISH (jumbo lump crabcakes, colossal shrimp, & our famous Australian lobster cognac tail)

SALAD
BABY MIXED GREENS (candied pecans, blue cheese, sliced apples, & white balsamic dressing)
CLASSIC CAESAR SALAD (crisp romaine hearts tossed with croutons, & aged parmesan dressing)

ENTRÉE
PRIME LOLLIPOP RIB CHOP (grilled balsamic red onions)
PRIME FILET MIGNON “OSCAR” (topped with jumbo lump crabmeat, asparagus, & béarnaise sauce)
SESAME CRUSTED AHI TUNA (sautéed broccoli rabe, pineapple ginger sauce, wasabi aioli)
GRILLED VEAL CHOP (sautéed spinach, & porcini mushroom sauce)

served with vegetable, & potato

APPETIZERS
ASSORTED HOT & COLD HOR D’OEUVRES
(allow our chef to prepare both hot, & cold hors d’oeuvres to stimulate the appetite, & prepare you for a culinary feast)

SECOND COURSE
LOBSTER BISQUE (garnished with lobster, & brandy cream)

THIRD COURSE
POTATO CANAPE & IMPORTED RUSSIAN CAVIAR (enjoy this with a complimentary glass of Krug champagne)

INTERMEZZO
SORBET (a refreshing interlude between courses)

ENTRÉE
SMOKE CHOPHOUSE SURF & TURF
(a petite filet mignon, cooked to perfection, and a 8oz Australian lobster tail served “smoke chophouse style” in our delicious cognac sauce, accompanied with asparagus, & a twice baked potato)

coffee, tea, & soda

COMPLIMENTARY
Gran Duque D'Alba cognac, & a house select premium cigar

APPETIZERS
LOBSTER BISQUE (garnished with lobster, & brandy cream)
BEEFSTEAK TOMATO & ONION (steak sauce, or blue cheese)

SECOND COURSE
BABY MIXED GREENS (marinated tomatoes, cucumbers, & balsamic vinaigrette)
CLASSIC CAESAR SALAD (crisp romaine hearts tossed with croutons, & aged parmesan cheese dressing)

ENTRÉE
“SMOKIN” STEAK TIDBITS (grilled steak tips over buttered toast with hot cherry peppers and mashed potatoes)
GARLIC & THYME ROASTED CHICKEN BREAST (served over sautéed spinach in a chardonnay sauce)
GRILLED FILET OF SALMON (over a fresh tomato, & basil ragout)

served with vegetable, & potato
 

APPETIZER
JUMBO LUMP CRAB CAKES (green bean salad, & almond remoulade)
LOBSTER BISQUE (garnished with lobster, & brandy cream)
BEEF CARPACCIO (arugula, shaved parmesan, capers, & truffle oil)

SECOND COURSE
BABY MIXED GREENS (marinated tomatoes, cucumbers, & balsamic vinaigrette)
CLASSIC CAESAR SALAD (crisp romaine hearts tossed with croutons, & aged parmesan dressing)

ENTRÉES
PRIME FILET MIGNON (wild mushrooms, & port wine demi-glaze)
GARLIC & THYME ROASTED CHICKEN BREAST (served over sautéed spinach in a chardonnay sauce)
POTATO CRUSTED FILET OF HALIBUT (fresh tomato, & basil ragout)

served with vegetable, & potato