Soup Du Jour
Puree of Aspargus Garnished with Crabmeat 5
Appetizer
Baked Escargot with Mushrooms Duxelle and Parsley Garlic Butter, Topped with Puff Pastry 8
Entrees
Seafood Medley – Rock Lobster, Jumbo Shrimp, Sea Scallops, and Calamari in a Crab Yellow Curry Sauce over Angel Hair Rice Pasata 22
Roasted Crispy Half Duck – Served in a Fresh Pineapple Chutey with Jasmine Rice and Vegetables 20
Thick Cut Pork Chop – Captain Morgan Apple Cider Glaze served with Scalloped Potatos and Vegetables 20
Fish du Jour ~ Fresh Filet of Flounder – Baked with a Thai Basil Roasted Garlic Sauce served with Jasmine Rice and Vegetables 22