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Dinner | November 21, 2017
Angus prime rib slow roasted and served to order with a baked potato and hot au jus. Queen Cut & King Cut
Fresh lobster meat sautéed with spinach, grape tomato, fresh basil, over cavatappi pasta finished with a creamy Alfredo sauce, topped with parmesan cheese.
Grilled filet of salmon glazed with teriyaki placed over rice and topped with a pineapple salsa, served with asparagus.