1st Course

Mixed Green Salad
with Tomatoes and Balsamic Vinaigrette

Caesar Salad
with Parmesan Cheese and Garlic Croutons

Cup of Seafood and Corn Chowder

Entrée

Blackened Yellowfin “Ahi” Tuna
Seared Rare with Wakami Seaweed Salad

Blue Crab and Bay Shrimp Cake
with Orange Fennel and Watercress Salad

South African Black Ruff Miso
Marinated and then Pan Seared with Udon Noodles and Stir-Fry Vegetables

Australian Barramundi
with Herb Roasted Ratatouille

9 oz Top Sirloin Steak with Maitre d’ Butter

Dessert

Upside Down Apple Pie
with Walnut Praline Crust

Truffle Cake Sundae
with Vanilla Ice Cream and Glazed Walnuts

Florentine Basket
with Trio of Sorbets and Raspberry Sauce

~ Vegetarian options are available. ~
Beverage, tax and gratuity not included. No splitting or sharing.

Entrée

Beer Battered Ling Cod Fish and Chips

Shrimp Pomodoro
with Roasted Tomato Sauce and Fresh Basil

Parmesan Crusted Tilapia
with Lemon Caper Butter Sauce

Dungeness Crab Melt
with Cheddar Cheese and Tomatoes

Chicken Tuscany

Dessert/After Dinner

Chocolate Truffle Cake
with Raspberry Coulis

Classic Crème Brulee
with Tahitian Vanilla Custard

~ Vegetarian options are available. ~
Beverage, tax and gratuity not included. No splitting or sharing.