Chef’s Weekly Features

Friday apr 25th:

Surf & Turf

8oz Filet & King Crab

Tempura Potato Wedge, Black Garlic 105

Saturday apr 26th:

1lb Lobster

Risotto, Asparagus

Tarragon, Béarnaise Sauce 140

Sunday Apr 27th:

Lobster Pot Pie

Lobster, Peas, Carrots, Onion 45

Seafood Boil

Prawns, Crawfish, Sausage, Potatoes, Corn

Your Choice of Lobster or Crab 65

Tuesday Apr 29th:

30 Day Dry Aged Bone In Pork Ribeye

Asparagus, Garlic Marble Potatoes

Mushroom Whiskey Cream Sauce 70

Wednesday Apr 30th:

Halibut & Prawns

Mango Pearls, Mango Rice,

White Asparagus, Lime Beurre Blanc 75

Thursday May 1st:

14oz New York Strip

Twice Baked Potato

Sichuan Pepper Sauce 80

Friday May 2nd:

Lobster &  Scallop Carbonara

House-Made Pasta

Carbonara Sauce 85

Saturday May 3rd:

32oz Tomahawk

Scalloped Potatoes White Asparagus,

Smoked Gouda Cream Sauce 120