Dinner Only

Course One

Flemings Salad
Seasonal Greens, Candied Walnuts, Dried Cranberries Tomatoes and Croutons

Caesar Salad
Chopped Hearts of Romaine, Grated Parmesan, Whole Grain Mustard Croutons

Chef’s Fresh Soup

Course Two

6 oz Petit Filet Mignon

Tuna Mignon
Seared rare with poppy Seed Au Poivre and Tomato Sherry Vinaigrette

Double Breast of Chicken
Baked in White Wine, Mushrooms, Shallot and Thyme Sauce

Baked Stuffed Shrimp
Lump Crab Meat Stuffing and Lobster Sauce

Entrée’s Served with Garlic Mashed Potatoes and Sautéed Green Beans Almandine

Course Three

Crème Brulee
Classic Tahitian Vanilla Bean Custard with Fresh Berries

Cheesecake
Graham Cracker Crust and Fresh Blueberry Sauce