First Course
Crab Cakes
Southeastern style jumbo lump crab cakes served with lemon dill aioli.
Second Course
Wedge Salad
Fresh iceberg wedge with cherry tomato, red onion, applewood smoked bacon, blue cheese dressing, candied pecans and a balsamic reduction.
Third Course
Grilled Filet & Lobster Tail
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.