Entrees

The freshest fish available today. Ask your server.

Perfectly Poached in white wine and served with Hollandaise sauce.

With your choice of Meuniere or Almandine.

With Meuniere sauce.

Jumbo shrimp broiled in garlic butter, herbs and Cognac.

For seafood lovers, a treasure of shellfish broiled to perfection.

Crab legs are split, broken and served with melted butter.

Double or single Cuban lobster tails With browned butter.

A superb combination of lobster tail and filet mignon.

With Bernaise sauce.

Prime sirloin topped with mushroom peppercorn sauce.

Traditional prime sirloin steak with herb butter.

Charbrolied to your liking.

With mint sauce.

Thin slices of veal sautéed in herb butter. With capers, lemon and wine sauce.

Choice filet of veal with mushrooms and Marsala reduction.

With mushroom wine sauce.

A double centre cut of filet steak carved at your table and served with a bouquet of fresh vegetables and Bernaise sauce. (Serves Two)