Their menu offers a wide variety of entrée selections such as roast prime rib of beef, fork-tender braised boneless short ribs & pappardelle, surf & turf, veal Oscar, broiled lobster tails, and succulent filet Mignon. Dinner Additions are offered 7 days a week along with seasonal “Inn”-made desserts. MY FAVORITE DISH: The 3rd Pictures Above- Middle: SHRIMP FRANCAISE & JUMBO LUMP CRABMEAT, 5 medium shrimp ($27). lightly egg-washed & jumbo lump crabmeat gently sautéed in a lemon butters campi sauce; served with sautéed spinach over angel hair pasta Prong shrimp stuffed with spinach. Topped with Tomatoes and fresh crab in a Cilantro white wine sauce, over a bed of angle-hair pasta
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August 2017
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