BRUNCH
FRUIT SALAD
EGGS BENEDICT, PORTUGUESE SAUSAGE
BACON, BAKED HAM, BABY BACK RIBS, CHICKEN TENDERS
FRENCH TOAST, ROASTED ROSEMARY LAMB
SNOW CRAB LEGS
TATER TOTS, TOSSED GREEN SALAD
STEAMED RICE
OMELETTE, WAFFLE & PRIME RIB STATIONS
COMPLIMENTARY BREAD PUDDING
DINNER
APPETIZERS
CAJUN BBQ SHRIMP
SHIITAKE CRUSTED AHI IN OYSTER BROTH SAUCE
CHOICE OF;
PORTUGUESE BEAN SOUP OR CAESAR SALAD
ENTREES
LOBSTER TAIL
9 oz. lobester tail
LEG OF LAMB
Leg of lamb braised in a red wine sauce
BEEF WELLINGTON:
A tender fillet spread with pate, topped with
mushrooms, encased in a pastry shell & baked
until golden brown
All of the above entrees are served with garlic mashed potatoes, garlic red potatoes or white rice & vegetables
DESSERT
Amaretto caramel custard
Angel's bread pudding
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