$59.95 per person
Created by Executive Chef Daniel Nemec
Course One
Your choice of one of the following:
Shredded Tenderloin Spring Rolls
Jumbo Shrimp Embrochette
Lobster Cake
With Classic Sauce Buerre Blanc
Chili Glazed Pork Belly
With Cured Sweet Potato Mashed Potato
Totten Bay Oysters on the Half Shell
With a Cilantro Lime Mignonette
Course Two
Your choice of one of the following:
“Keep It Simple” Salad
Fresh Iceberg, Roma Tomatoes, Tillamook Cheddar,
Cucumbers, and Herb Croutons
Classic Caesar Salad
In a Parmesan Tuile
Rocket Strawberry Feta Salad
With a Basil Champagne Vinaigrette
Lobster Bisque
Course Three
Your choice of one of the following:
Grilled 7 oz. Blue Ribbon Filet
with one of our signature sauces:
Roquefort, Cognac Pepper or Béarnaise
Braised Lamb Shank
With a Mint Veal Stock Reduction
18 oz. Hickory Smoked Ribeye
with Signature Rub
Cedar Plank Atlantic Salmon
With a Classic Sauce Beurre Blanc
Lobster Newburg
8 oz. Cold Water Australian Lobster Tail
with Sauce Newburg
Australian Barramundi Oscar
Oven Baked with Asparagus, Jumbo Lump Crab &
Classic Sauce Béarnaise
All entrées accompanied by:
White Truffle Mashed Potatoes,
Wood Grilled Asparagus, and
Sautéed Mushrooms
Course Four
Belgian Dark Chocolate Nirvana Cake
With Tahitian Vanilla Bean Strawberry Compote
& Passion Fruit Coulis
