3RD BASE (MAIN COURSE)

3RD BASE

THE MAIN COURSE

GRILLED TEQUILA CHICKEN  24
FLAME-GRILLED CHICKEN BREAST SERVED IN TEQUILA SAUCE AND SPICY CORN SALSA, WITH A SIDE OF RICE AND BLACK BEANS

 

GRILLED OR BLACKENED SALMON  28
FRESH CAUGHT SALMON SERVED WITH BROCCOLI RABE AND SAFFRON COUSCOUS TOPPED WITH GINGER TERIYAKI GLAZE AND A SIDE OF TOMATO, CRAB AND LEMON SAUCE, PREPARED GRILLED OR BLACKENED

 

COLOSSAL SHRIMP  26
SHRIMP SERVED WITH A FRENCH WHITE WINE CREAM SAUCE REDUCTION, GARNISHED WITH ARUGULA AND TRUFFLE OIL SERVED OVER ANGEL HAIR PASTA

 

BONE-IN RIB EYE  38
SERVED WITH COGNAC SAUCE AND GORGONZOLA BUTTER, WITH A SIDE OF GARLIC ROSEMARY ROASTED POTATOES AND OUR VEGETABLE OF THE DAY

 

BRAISED BEEF SHORT RIBS  28
SERVED WITH WHIPPED POTATOES TOPPED WITH BLACK TRUFFLE SALSA AND OUR VEGETABLE OF THE DAY

 

PENNE PASTA A LA VODKA 13
TRADITIONAL PENNE PASTA WITH VODKA TOMATO CREAM SAUCE, TOPPED WITH PARMESAN CHEESE.
ADD GRILLED CHICKEN $8; SHRIMP $10

 

GRILLED MARINATED BEEF TENDERLOIN 35
MARINATED AND SERVED WITH A PORT WINE SAUCE SERVED WITH PORTABELLA MUSHROOMS, MASHED POTATOES, AND GRILLED ONIONS.

 

PAN ROASTED CHICKEN BREAST 26
TRADITIONAL FRENCH-STYLE PAN ROASTED BREAST WITH WINE SAUCE, MASHED POTATOES AND SERVED WITH OUR VEGETABLE OF THE DAY.