First Course
Crab Cake
Served with lemon dill aioli.
Second Course
Wedge Salad
Fresh iceberg wedge with cherry tomato, red onion, applewood smoked bacon, scratch-made blue cheese dressing, candied pecans and a balsamic reduction.
Third Course
Beef Tenderloin & Lobster Tail
A prime cut, prepared medium-rare. Served with a loaded baked potato and garlic-peppered broccoli.
Fourth Course
Brownie Sundae
Fresh-baked brownie served with vanilla ice cream, warm fudge and whipped cream.