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.