09/24/2026
Here are this week's specials:
Appetizers-
Lobster Cargo – Lobster tail broken into 6-7 pieces and cooked in cognac butter
Peameal Bacon – with mild citrus habanero glaze
Squash Blossoms – deep fried zucchini flowers served with rosemary aioli and sweet chili
Entrees-
26 oz. Dry-aged Rib-eye for Two – served with potato and vegetable
12 oz. NY Strip Steak – topped with homemade blueberry bourbon barbecue sauce served with potato and vegetable
Steak Au Poivre – Two 4 oz. filets pan-seared in bourbon
cream sauce served with potato and vegetable
16 oz. Bone-In Dry-Aged Rib eye – with garlic butter compound and chimichurri sauce served with potato and vegetable
Iberico Pork – Raised free range in Spain. Between October and February feed mainly acorns and grasses, which contributes to great marbling and nutty flavors.
served with potato and vegetable
Peameal Bacon Sandwich – with mild citrus habanero glaze and pickled jalapeno, served with French fries
Szechuan Chile Butter Shrimp – Eight Shrimp over risotto with vegetable
Fish of the Day – ask your server
Blackened Chicken Ravioli – blackened chicken in a mushroom Alfredo sauce over cheese ravioli topped with parmesan cheese
Coffee & Dessert Menu:
Cappuccino
Espresso
Latte
Apple Crumble topped with Carmel Gelato and Whipped Cream
Hot Fudge Cheesecake
Lemon Sorbetto
Raspberry filled Beignet – served with raspberry sorbetto
Salted Carmel Gelato
Raspberry Sorbetto
Raspberry Cognac Coulis
Bourbon Gelato Milkshake
