Course One-Choose 2 items
Caesar Salad prepared with crisp romaine lettuce and roasted garlic croutons in a traditional olive oil, garlic and anchovies dressing.
Spinach Salad with aged gorgonzola cheese and walnuts tossed in our own vinaigrette dressing.
Mixed Baby Green Salad with seasonal greens tossed in Brett’s favorite herbal Italian dressing and sprinkled with fresh parmesan

Entrée
Duet of any of the following served with sautéed vegetables and potatoes.

Salmon Filet served with potatoes and fresh vegetables.
Seasonal White Fish served with potatoes and fresh vegetables.
(Grilled or sautéed with your choice of sauce, including but not limited to pomodoro, pesto, garlic butter, burre blanc, blackened, chardonnay with sun dried tomatoes and mushrooms or porto.)
Shrimp Scampi sautéed in a white wine, lemon, butter and fresh garlic sauce.
Pan Seared Scallops sautéed in an orange Grand Marnier cream sauce.
Grilled Aged 12oz.New York seasoned and grilled then served with sautéed mushrooms.
Prime Filet Mignon grilled and served with potatoes and fresh vegetables.
Australian Lamb Chops marinated in rosemary, balsamic vinaigrette, grilled and served with potatoes and fresh vegetables.
Double Chop Roasted Pork of Rack with a bourbon chutney sauce.

Course Three-Choose 2 items
New York Cheese Cake
Chocolate Lava Cake
Crème Brulee