Saturday
February 4th  2012

Oak Grilled Fresh Fish
Fresh Fish entrees come with fresh baked rolls, your choice of a Splash! Salad, Caesar Salad
or a cup of Lobster Bisque and your choice Chef’s Potato or Rice choice,
or penne pasta in a marinara sauce. The vegetable of the day is served with all Fresh Fish entries.
Asparagus with béarnaise sauce can be substituted
for the vegetable of the day for an additional $3.

~Grouper 29..        ~Salmon   20.  
~ Mahi.  23.   ~Triple Tail 25 ~ Golden Tilefish 28.
Choose your finishing touch from the following fish options:
 ~Seared (no oak taste)        ~1100degree  Oak Grilled
~Blackened with Cajun Spices       ~Grilled, finished with Fresh Pesto
~Seared with a Citrus Tropical Rub   ~Grilled, finished with Thai Peanut 
 
Cooking with Spirits!

Chef’s Risotto- 
Jack Daniels® Candied Mushrooms, Pancetta, Spinach & Thyme
Tonight’s Flatbread
~Knob Creek BBQ Chicken, Roasted Bacon, Candied Jalapenos
Roasted Red Peppers, with Cheddar Jack Cheese on
Knob Creek BBQ Sauce base 14.

Buffalo Trace® Wings  
  Crispy Fried wings tossed in a Buffalo Trace®  spiked hot sauce
served with Celery & Bleu Cheese Dipping Sauce 10.

1/2 dozenOysterson the Half Shell  10.

Makers Mark® Bone in KC Strip   
Kansas City Bone in One Pound  Sirloin Marinated in Markers Mark ®
Sour Marinade Served with Sweet Potato Wedges,
Seared Spinach  and finished with a Makers Mark® 
Blood Orange Demi Glace  36.

Crown Royal®  & Ginger Triple Tail
~ Fresh Triple Tail filet Crusted with Brown Sugar & Ginger,
served over a Lime Jasmine Rice, Steamed Asparagus finished
with a Crown Royal®  Maple Glaze

Jameson®  Irish Roasted Bone in Pork Chop
~ Freshly Cut Bone in pork chop, served with Roasted Red Potatoes,
Steamed Brussels Sprouts and finished with A
Jameson Irish Whiskey®  Apple Sauce 26

 Prime Rib  20.

Irish Bread Pudding
Freshly made Bread Pudding with Whiskey, Raisins,
Cinnamon & Vanilla .Topped with
a Caramel Whiskey Sauce 8.

New on the menu~( available nightly)
 European Surf & Turf 
– Start with a London Broil marinated for days, hot off an Oak
Grill, topped with an Italian inspired topping of Shrimp sautéed
with Bacon, Onions, Tomatoes, Garlic & Butter  25.
  Osso Buco  ~-
Slow braised pork shank in a Saffron Tomato broth, served over
        Tonight’s risotto finished with a light drizzle
of Basil infused Olive oil 28.
Shrimp & Scallop Pesto Pasta- 
Baby Shrimp And Bay Scallops Sautéed in Pesto Wine Sauce
with Tomatoes and  Asparagus tossed with Angel Hair Pasta
and Finished with Fresh Mozzarella  20.