Friday, May 5th Dinner Features Include

Appetizer

Sauteed Soft Shell Crab
Tomato & Pepperoncini Pepper Broth

Imported Artisan Charcuterie Board
for Two
Traditional Accompaniment

Entrees

Parmesan Herb Crusted Golden Tilefish
Burgundy Mustard Aioli, Wild Rice

U.S.D.A. PRIME Deckle Steak
House Made Bordelaise Sauce, Risotto

Specialty Steak Selections
16 oz. Hand Cut Certified Wagyu Rib Eye
20 oz. U.S.D.A. PRIME Cowboy Cut Rib Eye
32 oz. U.S.D.A. PRIME Tomahawk Rib Steak for Two
44 oz. U.S.D.A. PRIME Porterhouse for Two