Available February 14th, 2018
Lightly breaded, fried crispy and served with a pair of sauces, Sweet Thai & Lemon Aioli.
PEI mussels with diced tomato, red onion, fresh basil and lemon butter.
Grilled beef tenderloin with a wild mushroom and port wine demiglaze. Served with sautéed asparagus.
Parmesan crusted Snapper topped with a lobster cream sauce. Served with Yukon Gold mashed potatoes.