THIS WILL BE THE ONLY MENU AVAILABLE FOR DINNER SERVICE
FIRST COURSE SELECTION
JUMBO SHRIMP COCKTAIL house-made cocktail and remoulade sauces
PRIME RIB STUFFED MUSHROOMS three cheese & horseradish stuffing
MARYLAND CRAB CAKE pan fried lump crab on a whole grain mustard sauce
CHAMPAGNE TOAST
SECOND COURSE SELECTION
HOMEMADE LOBSTER BISQUE dry sherry, whipped potato garnish
NORTH COVE SALAD champagne vinaigrette, Craisins, candied pecans, & goat cheese
THIRD COURSE SELECTION
SEATTLE STYLE SALMON* marinated and grilled with a Pacific Rim glaze
IDAHO RAINBOW TROUT seasoned and grilled, topped with lump crab and lemon butter
PARMESAN CRUSTED CHICKEN topped with lemon butter, capers and tomatoes
BRAISED COLORADO LAMB SHANK topped with a cabernet jus
PRIME RIB* aged and slow roasted served with au jus (KING CUT add $10)
SURF-n-TURF* Maryland lump crab cake with a 5oz filet skewer
FILET MIGNON* 9oz. hand cut, seared in a cast iron skillet
ALL ENTREES SERVED WITH:
ROASTED GARLIC MASHED POTATOES and GRILLED ASPARAGUS
add a CRAB CAKE $15
FOURTH COURSE SELECTION
WARM APPLE WALNUT COBBLER a la mode
OREO ICE CREAM SANDWICH Belgian chocolate sauce
WHITE CHOCOLATE BREAD PUDDING pecan and caramel topping
$20 charge applies for shared or split 4 course dinner (includes additional champagne, sides and dessert)
No Substitutions
Nightly drink specials not applicable on holidays
*These item are cooked to order. Consuming raw or under-cooked meats, poultry, seafood, shellfish, oysters or eggs may increase risk of foodborne illness, especially if you have certain medical conditions.
Please let us know if you have any food allergies.
A 20% gratuity will be added to parties of 6 or more.
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