Specials

Pot Roast! Two slices of slowly cooked roast served over mashed potatoes and covered in pan gravy. Add two more roast slices for a full serving. Served with Italian green beans and garnished with honey-glazed carrots.

ROAST PORK ROULADE Tender pork loin is stuffed with fresh herbs and seasonal spices then braised over winter vegetables and white wine. The braising vegetables are then cooked further into a chunky sauce that serves as a base for the succulent roulade. Served with balsamic asparagus and dry-roast glazed sweet potatoes.

Grouper Oscar! Grouper fillet dusted with seasoned flour and grilled. Topped with lump crab meat and Hollandaise sauce over saffron rice and steamed asparagus. Paired with your choice of small Garden, Caesar, Spinach, or Blue Ribbon salad or a cup of Clam Chowder

Saturday Brunch.

Prime Rib!

Sunday Brunch.

WINTER CHICKEN One chicken leg quarter is seasoned and baked with a ladleful of light chicken cream sauce. Served with mashed sweet potatoes, black-eyed peas, and collard greens.

Surf & Turf! House-cut ribeye is grilled to order and paired with our seafood selection of the day. Served with a baked potato.