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  

ATLANTIC YELLOWFIN TUNA* cast iron seared to rare, with champagne vinaigrette

GRILLED SWORDFISH*  filleted in house, topped with maître d'hôtel butter

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* 5oz. cold water lobster tail, 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 LOBSTER TAIL  $16    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.