
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.
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