 ––––– $29 Per Person ––––– Salad Course Choice of: Gourmet Greens Mixed field greens tossed with toasted almonds, cranberries, and crumbled Clemson blue cheese with balsamic vinaigrette dressing. Seafood Bisque Shrimp, crab, and scallops in a creamy lobster and sherry bisque. Entrée Course Choice of: Domestic Porterhouse Lamb Chop One 8 oz double thick lamb chop grilled and served with whipped potatoes and sautéed vegetables. Prime Sirloin Bistro Pepper crusted steak served with frites and an au poivre sauce. Salmon Stack Blackened and served with whipped potatoes, sautéed spinach, and a crawfish Creole sauce. Dessert Course Choice of: Vanilla Bean Créme Brulée Key Lime Pie Kahlua Chocolate Torte ––––– $38 Per Person ––––– Salad Course Choice of: Gourmet Greens Mixed field greens tossed with toasted almonds, cranberries, and crumbled Clemson blue cheese with balsamic vinaigrette dressing. Classic Caesar Shredded romaine tossed with shaved Parmesan Reggiano and garlic croutons. Seafood Bisque Shrimp, crab, and scallops in a creamy lobster and sherry bisque. Entrée Course Choice of: Carolina Surf and Turf Grilled 4 oz filet of beef and a pan seared crab cake, served with whipped potatoes and sautéed vegetables. Stuffed Flounder Fresh filet of Flounder stuffed with crabmeat and served over creamy grits and a chimichurri sauce. Seared Scallops Jumbo sea scallops pan seared and served over crawfish risotto and sautéed spinach. Lemon Chicken Sautéed chicken breast served over whipped potatoes and sautéed spinach with a lemon caper sauce. Dessert Course Choice of: Vanilla Bean Créme Brulée Key Lime Pie Kahlua Chocolate Torte |
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