Friday and Saturday

March 12 & 13, 2010

Casting Off

Louisiana Style Crab Cakes   Remoulade Aioli

$8.00

Asian Spring Rolls   Chinese Mustard, Chili Sauce and Soy 

$6.00

Basket of French Fries or Onion Rings

$8.00

Oysters on the Half-Shell

Half Dozen Fresh-Shucked Oysters   Bloody Mary Cocktail Sauce

$11.00

Full Dozen Fresh-Shucked Oysters   Bloody Mary Cocktail Sauce

$21.00

Sea to Shining Sea 

Soup & Salad Bar  ($5.00 if accompanying a main course selection)

$10.00

Wild Mushroom  Ravioli  Alfredo Cream, Truffle Oil, Parmesan Cheese 

$12.50

Chicken Milanese    Lemon Butter   Cappellini al Pomodoro

$14.75

Top Sirloin Steak  Roasted Shallot & Whole Grain Mustard Compote     Roasted Potatoes

$19.00

Filet Mignon      Foie Gras & Mushroom Duxelle, Madera Demi-Glace    Whipped Potatoes

$22.00

Grilled Lamb Tenderloin   Pomegranate & Roasted Garlic Glaze    Soft Polenta

$17.00

Rivers and Tides

Sea Scallops Sante Fe  Cornmeal Crust, Ancho Chili Beurre Blanc   Griddled Corn Cakes

$21.00

Fish and Chips  Housemade Tartar Sauce, Malt Vinegar

$15.00

Hawaiian Snapper   Pepitas-Crusted  Grilled Tomato & Anaheim Chili Salsa   Rice

$22.00

Sailors’ Grill

The Corinthian Burger   Kaiser Roll, Crisp Lettuce, Sliced Tomato and Red Onion

$9.50

The Premium Cut Burger (Black Angus Beef) All the Fixings and Caramelized Onion

$12.50

Executive Chef: Alberto Villela    -    Sous Chef: Jerry Lynn Roberts Jr.

16% Service Charge and 9.00% sales tax will be added