Dinner starts with a Marlin Grill Wedge
Hickory-Grilled Filet Mignon
Applewood bacon wrapped filet served on top of a red wine demi-glace, shoestring onion rings and béarnaise sauce on the side.
6 oz. Petite Cut
10 oz. Cut
14 oz. Rib Eye
Mid-western, grain-fed, 28 day dry-aged certified Angus beef topped with caramelized onions and a red wine demi-glace.
Pan Sautéed Grouper
Fresh local grouper sautéed with lump crab meat, shrimp, Bienville sauce topped with lemon butter.
Fresh locally caught Gulf Mahi-Mahi grilled over hickory-wood and finished with a champagne, dill and caper cream sauce.
Boneless Chicken Breast
Pan sautéed medallions of skinless, boneless chicken breast finished with a caper cream or sauce meunier.
Chef’s sides served with dinner and assorted Chef’s Selection of Desserts