Dinner Menu

Question 1

*Scottish Salmon

Answer 1

8 oz. salmon grilled or blackened, topped with a heart of palm beurre blanc and served with garlic mashed potatoes.

Question 2

Chilean Seabass

Answer 2

8 oz. macadamia crusted sea bass, topped with citrus beurre blanc and served with parmesan risotto.

*gluten free if you sub vegetable.

Question 3

Ahi Tuna

Answer 3

8 oz. of Sesame crusted tuna, seared rare, sliced and served with green tea soba noodles, broccoli, carrots, cucumbers, and a sriracha glaze. Topped with Asian radish.

Question 4

*Pan Seared Snapper

Answer 4

8 oz. of Blackened snapper served with artichoke hearts and caramelized red onion on a bed of grilled asparagus, and drizzled with a balsamic and basil oil reduction.

Question 5

Cajun Jambalaya Pasta

Answer 5

Sautéed chicken, shrimp, and andouille sausage with red onion, roasted poblano, and red peppers in a spicy Cajun sauce over fettuccine. Served with 2 crostinis.

*pasta sauce can be used for vegetarian dish. sub seasonal vegetables.

Question 6

*Pecan Crusted Trout

Answer 6

pecan and parmesan crusted trout, topped with citrus beurre blanc. Served with steamed broccoli.

Question 7

*Bourbon Glazed Pork Chop

Answer 7

averaging 18oz. bone in tomahawk chop, hickory flamed grilled, and served with a pineapple-bourbon glaze and garlic mashed potatoes.

gluten free if you sub vegetables for potatoes

Question 8

BBQ Pork Ribs

Answer 8

A full rack of ribs cooked twice, smothered in sweet and spicy BBQ sauce and served with smoked gouda mac and cheese.

Question 9

*Tenderloin Filet

Answer 9

Upper 1/3 Choice Beef, Hickory flamed grilled tenderloin with an au poivre reduction (brandy peppercorn sauce) and garlic mashed potatoes. 8oz. for $45 and 12oz. for $65.

Question 10

14 oz. Ribeye

Answer 10

Upper 1/3 Choice Beef, hand cut in house, hickory flamed grilled 14 oz. ribeye topped with two large gulf shrimp and a rosemary bleu cheese sauce. Served with a side of cheesy potatoes au gratin.

Question 11

*New Zealand Rack of Lamb

Answer 11

blackened 13-14 oz. rack of lamb served with a cabernet-fig reduction and roasted brussel sprouts.

Question 12

Lobster Stuffed Ravioli

Answer 12

Ricotta and lobster filled ravioli tossed in a tarragon cream broth topped with lobster meat.

Question 13

Texas Redfish Pontchartrain

Answer 13

blackened redfish topped with crab, shrimp, and crawfish tails served in a creamy cajun lobster sauce over dirty rice.

Question 14

Veggie Entree

Answer 14

grilled roma tomato with sauteed spinach, grilled asparagus, and seasonal vegetables, all drizzled with a a balsamic reduction.

*not on the menu

Question 15

Bone-in Waygu Strip

Answer 15

22 oz. hickory grilled waygu strip, topped with herb butter and served with crab mac and cheese. (Snake river farms)

Question 16

Grilled Herb Chicken $20

Answer 16

2 Hickory grilled herb chicken breasts topped with a shitake citrus beurre blanc. Served with a vegetable medley and garlic mashed potatoes.

*not on the menu

Question 17

Chicken Cordon Bleu

Answer 17

8oz panko crusted chicken breast that is deep fried then baked, stuffed with baby swiss cheese, mozzarella, and black forest ham and topped with a rosemary bleu cheese sauce. Served with a side of garlic mashed potatoes.