Available Monday – Thursday

First Course

Texas Quail
Apple wood Bacon wrapped Quail Breast with Boursin Cheese Stuffing and Served with a Black Mission Fig–Shallot Compote and Boiled Texas Quail Egg
Or
Pan Asian Crab Cake
Lump Crab Cake fried with Asian Coating. Served with Japanese Fish Sauce And Sweet Pepper Relish

Second Course

Blackened Sashimi Tuna Seared rare and sliced and served with fine Asian Julienne Vegetables and Wasabi Cream Sauce.
Or
Iceberg Salad Wedge With Chopped Cucumber, Tomato, Benton’s Bacon and Buttermilk Blue Cheese.

Third Course

Gremolata crusted Chilean Sea Bass Served with Basil Tomato Risotto
Or
Lump Crab stuffed Tenderloin Filet
Served with Fall’s Mill Corn Polenta with Sweetwater Valley Buttermilk Cheese and Jack Daniel’s Pecan-Barbecue Sauce. Cheddar Grits

Fourth Course

Hot Fudge Sundae Cake Slice of flourless Chocolate Cake topped with Vanilla Bean Ice Cream, Hot Chocolate Fudge, Whipped Cream, Chopped Nuts and a Cherry on top.

Kentucky Bison Short Ribs, Texas Quail, Broiled Chilean Sea Bass, Lobster Trio and New Orleans Baked Oysters are just some of the new additions to our menu. Stop by and enjoy.

Also, Thursday is the best day to have dinner: We have half off wine bottles under $150, The Four Course, and the Weekend Special.

Alaskan Surf and Turf
Alaskan King Crab Legs and Blackened Ribeye Steak with Buttermilk Bleu Cheese. Served with Roasted Fennel Potatoes au Gratin.