Shrimp and Crab Stuffed Walleyeaccented with a lemon brown butter sauce
served on a herbed cous cous with a fresh vegetable saute
w/ salad
Grilled Choice Filet Mignon
topped with carmelized onion and finished with a black truffle aioli
served with a baked potato and a fresh vegetable saute
w/ salad
Coquilles St. Jacque
pan seared sea scallops
served in a mushroom cognac sauce on seasoned rice
w/ salad
Chicken Breast Monterey
tender chicken topped with avacado and aged provolone
served on a confetti orzo pasta
highlighted with a tarragon vin blanc
w/ salad
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