Accompanied by scallops sauteed in garlic butter and seasonal julienne vegatables. Served with a garlic infused demi glace. Served with a Maitre d'hotel butter. Served with a roasted corn and mango relish. All entrees are served with the Chef's choice of rice or potato, two of the freshest seasonal vegetables, an assortment of homemade breads, herbal teas, and freshly brewed regular and decaffeinated coffees.
Prices are subject to change without notice.