Wednesday, October 14th
Dinner Service begins at 6 pm
Live Piano by Ted Conerly
If you would like to dine on the Veranda, please
let us know when you make your reservations.
830-896-1400
Appetizers
Wild Mushroom Soup – 7
Our house recipe wild mushroom soup served with crostini
Fried Calamari – 9
Tender pieces of squid soaked on buttermilk, then coated in seasoned flour and deep
fried to golden brown perfection served with tarter sauce and marinera sauce
Jumbo Lump Crab Cakes – 14
Jumbo lump crab with a special seasoning sure to please,
served with a chipotle cream sauce garnished with spring mix
Salads (small salads)
Greek Salad – 8
Romaine lettuce, cucumbers, cherry tomatoes, red onion, green and
red bell pepper, black olives, feta cheese served with Greek salad dressing
Wedge Salad – 8
Iceberg lettuce wedge with creamy blue cheese dressing, topped with Roma tomatoes
and grape tomatoes, blue cheese crumbles, avocado and apple wood smoked bacon pieces
Southwest Caesar Salad – 7
Crispy cold torn romaine, tossed with Southwest Caesar dressing
topped with garlic croutons and grated asiago cheese
Dinner Entrees
Red Snapper – 19
Seared red snapper fillet drizzled with lemon butter sauce
served with rice and vegetables
Chicken Supreme – 17
Boneless chicken breast roasted to juicy perfection with
savory creamy mushroom sauce served with rice and vegetables
Filet Mignon – 29
Grilled center cut beef tenderloin grilled to perfection topped with red wine
reduction mushroom sauce served with garlic mashed potatoes and vegetables
Hot & Crunchy Shrimp – 14
Jumbo shrimp with our famous crispy breading, served with mango
jalapeno aioli, drizzled with chipotle aioli sauce garnished with baby mix greens
Chicken Fried Steak – 17
Breaded beef steak with served with a cracked pepper cream gravy
served with garlic mashed potatoes and sauté fresh vegetables
Wild-Caught Salmon – 19
Grilled salmon filet with a honey soy glaze
served with jasmine rice and sauté fresh vegetables
Desserts
Birthday Cake For Everyone!
*Split Plate Charge – 5
