SPECIALS FOR OCT. 17-20

CHILI CHEESE POTATO SKINS 11

Eight fried potato skins topped with chili, cheddar cheese, bacon, green onions & sour cream drizzle

CHICKEN PICATTA 18

Prosciutto-wrapped 7-oz. chicken breast with a lemon-caper butter sauce served with a side of fettuccine alfredo

LOBSTER CAKE 24

Two home-made lobster cakes served with corn-&-black bean salsa with a roasted tomato beurre blanc

ARGENTINIAN RED SHRIMP 18

Sautéed lightly blackened red shrimp served with bacon-&-sweet red bell pepper grits

BUFFALO TENDERLOIN 36

Grilled 6-oz. buffalo tenderloin topped with blue cheese crust served with a roasted garlic-porcini reduction

CHATEAUBRIAND BUFFALO TENDERLOIN (FOR TWO) 50

One pound grilled & carved buffalo tenderloin served with
your choice of starch & vegetable of the day, porcini mushroom reduction & bearnaise sauce

BREAKFAST FOR DINNER 21

Grilled 10-oz. N.Y. strip served with country-fried potatoes & French toast served with raspberry-jalapeño jam

JUICY LUCY 15

Stuffed 8-oz. hamburger patty with cheddar cheese, diced bacon & mushrooms
served on a hamburger bun topped with Swiss cheese, sautéed mushrooms & bacon served with chili-cheese tater tots

SURF & TURF 56

Grilled 6-oz. buffalo tenderloin topped with sautéed red shrimp scampi

ORANGE ROUGHY 36

Sautéed orange roughy served on a bed of sautéed spinach & roasted red peppers with a roasted garlic-butter sauce

SEAFOOD STEW 36

Sautéed grouper, lobster claw meat, scallops, red shrimp served in a sweet-&-spicy coconut-soy sauce