Menu for the night

Surf & Turf: Petite fillet mignon 6oz, with sea scallops topped with a béarnaise sauce, grilled asparagus, and brie mashed potatoes.

Shell shock: ocean, blend of muscles and clams, local vegetable medley in a white wine butter sauce. That’s good.

Red velvet moose: accompanied with chocolate covered strawberry, topped with chocolate chips and espresso powder.

* as well as our full menu