You are hereFriday and Saturday Dinner
Friday and Saturday Dinner
Service:
Friday Evening
Saturday Evening
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 | |
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