November 18th Birthday & Anniversary Dinner

Laura MesiaEvents, News

Wednesday, November 18th
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.


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)

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 wild rice and vegetables

Chicken Supreme – 17
Boneless chicken breast roasted to juicy perfection with
savory creamy mushroom sauce served with wild 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

Pork Ribeye – 17
All-natural grilled pork ribeye drizzled with red wine demi glaze
served with wild rice and sautéed fresh vegetables

Wild-Caught Salmon – 19
Grilled salmon filet with Asian agave sauce
served with wild rice and sautéed fresh vegetables


Birthday Cake For Everyone!

*Split Plate Charge – 5