The following is a sample of our current menu.
All items are subject to change and prices have been omitted.
Entrees are served with salad, vegetables, and starch of the day.
Filet Mignon
8oz and grilled to your specifications.
Stuffed Filet
*Chef’s Favorite* 6oz filet grilled to your specifications and stuffed with crabmeat and Hollandaise sauce.
Steak Diane
Two 4oz filet medallions sautéed with sherry, beef stock, A1, garlic, scallions, and finished with butter. Cooked to your liking.
Surf and Turf
8oz filet paired with 4oz lobster tail.
Sauces for Filet
Burgandy
Sautéed mushrooms in a burgundy wine sauce.
Baton Rouge
Mushrooms, onions, tomatoes, hot sauce, white wine, garlic, and marinana sauce.
Sherry Mushroom
Sautéed mushrooms, sherry wine, beef stock, thyme, and garlic.
AuPoivre
Peppercorns, brandy, garlic, in a Dijon cream sauce.
Chesapeake
Lump crabmeat and Old Bay in a cream sauce topped with Scallions.
Bing Bang Sauce
Our traditional sauce.
Sides
Vegetable or starch of the day
Hand-cut French fries
Parmesan pasta (may be substituted for two sides)
Crumbled Bleu cheese or Feta cheese
Sautéed onions or mushrooms
Bacon
Consuming raw or undercooked meats, poultry, eggs, and shellfish may increase your risk of food-borne illness.