DINNER MENU

Selections and prices are subject to change.

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Dinner & Weekend Specials

Available after 4 Mon-Fri and ALL DAY Sat & Sun

APPETIZERS


HEIRLOOM BRUSCHETTA
Marinated baby tomatoes, red onion, feta cheese, basil, sherry,
balsamic reduction with crostini. 13.99




DESSERTS


MARSCAPONE CHEESECAKE With fresh strawberry compote and whipped cream. 7.99




RIBEYE STEAK



12 oz. CAB RIBEYE*
Charbroiled and basted with herb butter. Served with chef’s choice of side and seasonal vegetable. 32.99
With garlic herb mushrooms add 3.99 With sauteed onions add 3.99
Pair with Rodney Strong Cabernet Sauvignon glass 9 bottle 36
CREATE A SURF & TURF
Add 5 oz. South African lobster tail with drawn butter. 24.99
Add three jumbo fried shrimp with cocktail sauce. 6.99




SEAFOOD & PASTA


SEAFOOD PASTA
A medley of halibut, lump crab and sauteed shrimp with marinated tomatoes,
scallions with a lobster cream sauce.
Served over imported pasta with parmesan garlic toast. 32.99
Pair with Kendall Jackson Vintner Reserve Chardonnay glass 12 bottle 40
TWIN SOUTH AFRICAN LOBSTER TAILS
Two 5 oz. South African lobster tail served with fresh lemon, drawn butter,
chef’s choice of side and seasonal vegetable. 69.99
Pair with Cupcake Sauvignon Blanc glass 12 bottle 40




WINTERTIME COCKTAILS


HOLIDAY SANGRIA: Red Sangria wine over ice with fruit garnish. 11.99
CRANBERRY MIMOSA: Prosecco sparking wine split with cranberry juice. 13.99
SALTED CARAMEL BAILEYS & COFFEE Topped with whipped cream. 11.99
SNICKERTINI: Caramel Vodka, Salted Caramel Baileys Irish Cream,
Chocolate Liqueur and a hint of Amaretto. 15.99
BAILEYS TURTLE: Baileys Irish Cream, Kahlua, Butterscotch Schnapps, Hot Cocoa & Whipped Cream. 12.99