In addition to our menu, your wait person will describe today’s selection of our chef’s specials. Here are a few possible favorites:

LAMB CHOPS Two T-bone triple cut Colorado grass fed chops (signature dish) $ MACADAMIA NUT ENCRUSTED halibut, snapper, cod, sword fish or sea bass – encrusted with toasted macadamia nuts, baked in the oven and served with mango beurre blanc sauce $ PORK CHOP Pork chop - grilled, finished in the oven. Served with Jack Daniels bourbon mustard glaze $ SAUTÉED WITH JUMBO SHRIMP AND SEA SCALLOPS halibut, snapper, cod, sword fish or sea bass – pan sautéed with jumbo shrimps and sea scallops and finished with champagne shellfish sauce $ EN CROUTE Gulf red snapper or halibut; topped with a crab mousse mixture (lump of Georgia blue crab meat, capers, celery, parmesan cheese) $ VERONIQUE Halibut, sea bass or cod; pan sautéed with a splash of amaretto with toasted almonds and grapes. $ SEAFOOD RISOTTO Shrimp and scallops risotto finished with a parmesan cream sauce $