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APPETIZERS FOR THE TABLE

Pan-fried calamari with Hot Cherry Peppers

Prosciutto Wrapped Mozzarella with Vine Ripe Tomatoes

SALAD

Field Greens Salad with Parmesan Vinaigrette

Wedge with Bleu Cheese and Smoked Bacon

ENTRÉE CHOICE

Filet Mignon 10 oz

Porcini Rubbed Bone-In Ribeye with 15-year Aged Balsamic

Bone-In Kona Crusted Dry Aged NY Strip with Shallot Butter

Pan-Seared Sea Bass with Shiitake Mushrooms, Asparagus, and Miso Butter

Roasted Chicken Breast with Mushrooms and Parmesan Risotto

ACCOMPANIMENTS FOR THE TABLE

Sam’s Mashed Potatoes

Grilled Asparagus with Lemon Mosto

DESSERT

Chef’s Selection of Desserts