Appetizers

• Shrimp Cocktail
The most popular of our appetizers is prepared with
Large, firm Gulf shrimp and served with our tangy cocktail sauce.

• Onion Rings
Batter-dipped and served with tangy cocktail sauce.

• Mushrooms
A special blend of seasonings gives the breading on these succulent
mushrooms a unique, but complimentary, taste treat.

• New England Crab Cakes
A tasty treat from the eastern states.

• Cauliflower
Just a hint of cheddar cheese adds more than a hint of flavor.

• Zucchini
Sliced and breaded with blended seasonings and Italian bread crumbs.

• Mozzarella Sticks
You don’t have to be Italian to be a “Lover” of these delicious cheese sticks!

• Combination Platter
Mushrooms, Cauliflower, Zucchini & Mozzarella sticks for the perfect sampler. Served with tangy cocktail sauce

Seafood

• Sea Scallops
Eight ounces of large, delicious scallops topped with seasoned bread crumbs, then oven-broiled in butter. Available deep-fried, upon request.

• Rainbow Trout
Famous Idaho farm raised trout. An eight-ounce fillet, seasoned and oven-broiled. Although an occasional bone can’t be prevented – the taste is worth it!

• Fried Shrimp
Five jumbo shrimp, butterflied and breaded with a light, but crunchy Oriental batter.

• Fried Lobster
Our east coast friends were quite shocked, but this is one of our best selling seafood items! Lightly breaded lobster, gently deep-fried. Served with drawn butter.

• Boston Scrod
A very mild fish with a subtle flavor. We oven-broil an eight-ounce fillet with butter and our special seasonings. It can also be deep-fried with a light breading, upon request.

• South African Lobster Tails
The cold water of the South Atlantic is responsible for the firm and tender texture of this most popular shellfish. We oven-broil two, five-ounce tails with our special seasonings and serve them with drawn butter.

• Alaskan King Crab Legs
Before Chef Ricky tames them, these monsters are approximately 5” wide. He cuts them to size, steams them with lemon and butter, then splits them so you can relax and enjoy. Fourteen ounces served with drawn butter.

• Surf and Turf
Who says you can’t have your fish and eat your beef, too! We will combine any steak with any seafood, but our most popular combinations include a – five ounce Filet Mignon and:
South African Lobster Tail Alaskan King Crab Legs
Deep-Fried Shrimp Deep-Fried Lobster

From the Broiler

• Porterhouse
This twenty-ounce bone-in steak is related to the T-bone, but has a much larger tenderloin section. The Porterhouse competes with the New York for being the most flavorful.

• New York
Cut at twelve-ounces, this famous steak combines tenderness with the flavor of sirloin.

• Petite New York
The eight-ounce cut.

• Boneless Ribeye
This twelve-ounce steak is prized for it’s marbled texture, which gives it a unique flavor.
Available in an eight-ounce cut, served open-faced.

• Top sirloin
At eight-ounces, this is the choice of those wanting a classic cut and flavorful steak.

• Filet Mignon
The epitome of flavor! Center Cut! Flavorful beef, weighing in at one-half pound and served with a delicious Mushroom or Be’arnaise sauce.

• Petit Filet
Our most popular entrée is this five-ounce cut of Filet Mignon.

• Medallions of Beef
Four, two-ounce slices of Filet Mignon, grilled individually, based with drawn butter and served on toast points.
Junior Size Medallions of Beef

• Chopped Steak
Ten ounces of chopped sirloin, ground fresh daily, and served with mushroom sauce.

• Liver & Onions
Two, four-ounce slices of beef liver grilled with sautéed onions..

Chicken

• Chicken Be’arnaise
Two pan-fried chicken breasts, served over rice and topped with Be’arnaise sauce.

• Grilled Chicken Breast
Two boneless, skinless breasts grilled and seasoned and served over rice.

Pork

• Pork Chops
Two eight-ounce center-cut chops, grilled to a juicy perfection.