mixed wild mushrooms sautéed with an herb butter drizzled with extra virgin olive oil
farm raised helix snails' sautéed with garlic, shallots, mushrooms and diced ham in a rich burgundy sauce
a french specialty, puff pastry pillow in a creamy herb white wine sauce, with the chef's daily preparation choice of asparagus spears or sautéed mushrooms
sautéed gulf shrimp in a lemon garlic butter blanc sauce. if you are looking for a wowed flavor, try our shrimp scampi with "pernod", wonderful tasting, wonderful flavors, this is assuring to the awaking of the taste buds
chef' bryon's famous slow hickory smoked wild salmon sliced paper thin topped with capers, diced red onions and lemon served with toast points
the chef's blend of duck liver and cognac into an airy mousse served with toast points and aspic
large gulf shrimp poached and chilled served on a bed of julienne greens with a spicy tangy classic cocktail sauce
made with or with out cream. please consult your server regarding choices of the day
a crock of rich onion soup, topped with seasoned croutons, gruyere cheese, baked to a golden brown
fresh baby greens, cucumbers, greek olives, julienne peppers, green scallions and roma tomatoes, topped with feta cheese, tossed in a lime dressing
hearts of palm spears with prawns (golf shrimp) over a bed of julienne greens drizzled with herbed red wine vinaigrette
fresh tender baby leaves of spinach, tossed in a flambéed hot bacon dressing
fresh baby greens and wedges of fresh roma tomatoes tossed in bordeaux vinaigrette dressing then topped with walnuts
crisp romaine lettuce tossed in a traditional caesar dressing with garlic croutons and parmesan cheese
hearts of romaine with roasted walnuts and crumbled point reyes blue cheese diced tomatoes topped with a bordeaux vinaigrette dressing or blue cheese dressing
chicken breast sautéed with artichoke hearts, garlic and gulf shrimp, in a three citrus chardonnay sauce
fresh fine pasta, tossed in extra virgin oil, fresh roma tomatoes, basil, sautéed garlic and sliced grilled chicken or shrimp
our signature curly pasta tossed with gulf shrimp and the chef selection of fresh vegetables in rich dijon mustard sauvignon blanc sauce
fresh lake superior white fish sautéed in a chablis white wine sauce with a touch of lemon and butter, rice and vegetables
fresh wild salmon poached and finished in a champagne lemon dill light cream sauce
large gulf shrimp sautéed with garlic, diced roma tomatoes, basil, parsley, capers sauce, rice and vegetables
giant eastern sea scallops sautéed in a garlic champagne butter sauce
succulent slow roasted sliced napa duck in a pool of a dark rum and banana liquor reduction paired with caramelized banana spears and accompanied with market fresh vegetables and roasted garlic baby potatoes
new york steak seared to perfection then finished in a green peppercorn brandy sauce and accompanied with roasted garlic baby potatoes and the chef's selection of fresh vegetables
filet mignon seared to perfection, finished in a wild mushroom bordelaise sauce and paired with roasted garlic baby potatoes and the chef's selection of fresh vegetables
colorado rack of lamb oven roasted in a pool of a thyme garlic demi glace served with the chef's fresh vegetable selection and roasted garlic baby potatoes
your selection of chocolate, grand marnier or harlequin our signature dessert is baked to order and served with a rich crème anglaise sauce
fresh thin dessert crepes in a simple syrup sauce with a choice of fresh berries or french vanilla ice cream
a slice of heaven make with the finest belgium chocolate, and almonds that are as light as flour (no flour added)
four layer cake double chocolate
bailey's, kuhlua, frangelico
graham's tawny porto
triple sec and cranberry vodka fresh lime
sweet and sour, triple sec, citron
sour apple, vodka or gin
vanilla and coco liquor
absolute citron and frangelico
crown royal and sour apple
vodka, olive juice
vodka, campari and orange juice
wiskey, bitters, sweet vermouth
see server for suggestions
long island iced tea with midori
vodka - cranberry and orange
vodka - cranberry and grape fruit
vodka - cream and kahula
cognac and grand marnier
wiskey and drambuie
vodka - orange, pineapple, and peach snapps
vodka and grape fruit
tequila and grenadine, orange juice
vodka and midori
Hours of Service:
Friday: 11:00am - 9:30pm
Monday: 11:00am - 8:30pm
Sunday: 12:00pm - 8:30pm
Tuesday: 11:00am - 8:30pm
Saturday: 11:00am - 9:30pm
Thursday: 11:00am - 8:30pm
Wednesday: 11:00am - 8:30pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.