| Jumbo Shrimp Cocktail |
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With fresh horseradish cocktail sauce. |
| Salt and Pepper Point Judith Calamari |
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Flash fried and served with a spicy marinara. |
| Jumbo Lump Crab Cakes |
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Served with a lemon and herb tartar sauce. |
| Beef Carpaccio |
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With arugula salad, extra virgin olive oil and reggiano. |
| Fanny Bay Oysters (British Columbia) (1/2 Dz.) |
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Lemon, mignonette & cocktail sauce. |
| Soup Freshly Made |
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| Hearty Greens |
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With Stilton, red onions, mushrooms, tomatoes and a bleu cheese dressing. |
| Caesar Salad |
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Hearts of romaine lettuce with caesar dressing, garlic croutons and shaved reggiano served with white anchovies. |
| Baby Bibb Lettuce |
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With walnuts, raspberries, stilton and a white balsamic vinaigrette. |
| Surf & Turf |
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Filet mignon and australian lobster tail drawn butter, garlic mashed potatoes & seasonal vegetables. |
| Medallions of Beef Tenderloin |
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Two center-cut U.S.D.A. Choice medallions served with sauce au poivre. |
| Center Cut Filet Mignon |
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8 oz. Served with sauce bearnaise. 10 oz. Served with sauce bearnaise. |
| U.S.D.A. Prime Aged Center Cut New York Strip Steak 14 oz. |
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| Rack of Lamb (Colorado) |
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With sauteed baby vegetables and a rosemary demi glaze. |
| U.S.D.A. Prime Aged Cajun Ribeye |
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16 oz. Served with fresh horseradish cream. |
| U.S.D.A. Prime Aged Delmonico |
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22 oz. Bone-on rib steak served with fresh horseradish cream. |
| U.S.D.A. Prime Aged Bone-on New York Strip 18 oz. |
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| Oscar Style |
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Jumbo lump crab meat, asparagus and béarnaise. |
| Stilton |
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Handcrafted blue cheese from stilton, england. |
| Au Poivre |
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Cognac and peppercorn cream. |
