First Course
Gem Caesar Salad
Creamy anchovy dressing, parmesan cheese, house-made croutons
Crab Cake
Jumbo lump blue crabcake served with a remoulade
Chicken and Sausage Gumbo
Hearty Cajun stew with chicken and smoked andouille sausage served hot over white rice and garnished with fresh green onion
Second Course
Red Fish on the Half Shell
Served with savory rice and jumbo asparagus
Filet Mignon 8 oz.
Loaded mashed potato, grilled asparagus, herb butter
Lamb Curry
Spiced rack of lamb, roasted tomato coulis, green rice, roasted cauliflower
Chicken Picatta
Wild mushrooms, dark poultry jus, mashed potato and grilled asparagus
Seafood Pasta
Homemade linguine topped with fresh scallops, shrimp and mussels tossed in a slightly spicy red sauce.
Third Course
Dark Chocolate Mousse
Dark chocolate mousse served with whipped cream and seasonal berries
Red Velvet Cake
Vanilla white cake with 100% real cocoa and house made cream cheese frosting
Flan
Baked custard dessert that is silky smooth, light and creamy