Blackened Mahi-Mahi served with Herb Roasted Potatoes, Grilled Asparagus and Roasted Red Pepper Coulis
Bourbon Marinated Ribeye served with Roasted Potatoes, Carrots, Grilled Broccoli and Roasted Bone Marrow Compound Butter
Desserts: Key Lime Pie, Crème Brulee, Lava Cake
Ask your server about our 5 Course Wine Pairing Dinner on March 19th!