VALENTINE'S DAY MENU

Feb 14, 2012 Tuesday
11:30am to 2:30pm regular Lunch menu
4:30pm to 9pm Special Dinner menu
Reservations Highly Recommended

APPETIZERS

• "Steamers Original" Steamed Clams - 1/2 lb. - 1 lb.

  Baby hard shell clams steamed with fresh herbs, garlic, shallots, white wine & butter. Served with sourdough bread.

• Crab & Shrimp Cocktail

  Jumbo shrimp & blue crab “fingers” atop bay shrimp, crab, diced celery & cocktail sauce.

• Oysters - Half Dozen - Each

  Served on a half shell with cocktail sauce, tabasco and lemon.

• Seafood Fondue

  Shrimp & crab in a rich Monterey jack cheese sauce served in a sourdough bread bowl.

SALADS

• Bleu Filet Wedge

  Iceburg lettuce wedge topped with bleu cheese crumbles, bacon, shredded carrots, tomatoes, red onion, and bleu cheese dressing, served with two-3oz filet medallions

• Lobster Salad

  6oz Maine lobster tail marinated in vanilla and served over mixed greens, mandarin oranges, red onions, and shredded carrots, with an almond-orange creamy vinaigrette

ENTREES

• Australian Lobster Tail
  6 oz. choice filet mignon wrapped in applewood smoked bacon

  An 11 oz. oven roasted Australian lobster tail. Served with drawn butter, roasted garlic mashed potatoes & fresh seasonal vegetables.

• Filet Mignon

  An 8oz. filet mignon wrapped in applewood smoked bacon and finished with a Dijon port sauce. Served over roasted garlic mashed potatoes and topped with shoestring potatoes.

• Alaskan King Crab Legs

  One pound of crab legs, split, then simmered in lemon broth. Served with drawn butter, roasted garlic mashed potatoes & fresh seasonal vegetables.

• Island Shrimp

  2 shrimp skewers with pineapple and onion, charbroiled and glazed with a pineapple syrup, served over island rice

• Dijion Salmon

  Fresh salmon encrusted in dijion, bread crumbs and fresh crab then baked and served over a risotto cake and fresh asparagus with a tomato-basil cream sauce

• Chilean Seabass

  Charbroiled and served over sauteed spinach and artichoke mashed potatoes then topped with an herb, honey butter sauce

• Blue Chicken

  Chicken breast stuffed with bacon and bleu cheese crumbles then baked and served over garlic mashed potatoes topped with a marsala wine sauce and sauteed spinach

• Baked Portabellas

  Two portabella mushrooms stuffed with spinach, sundried tomatoes and mozzarella then baked and served over a light pesto sauce