Fox Valley

with apple-wood bacon

with brown garlic butter

with cocktail sauce

simmered in alfredo sauce with jumbo lump crab meat

jumbo gulf shrimp and onion rings with baja sauce

with drawn butter

filled with sauteed shrimp and smoked sausage hollandaise

with jumbo gulf shrimp, (two steamed, two fried); fresh herb tartare sauce

tender pasta kerchiefs filled with ricotta, mozzarella, fontina and spinach, baked in bachamel, topped with fresh tomato basil sauce

bleu cheese, ranch, greek, herb or raspberry vinaigrette

with bananas, fresh berries, mandarin oranges, pine nuts, goat cheese, raspberry vinaigrette

with feta, kalamata olives, tomato, cucumber and greek peppers

with buttered parmesan bread crumbs

with creole sauce and parmesan

with hollandaise

stuffed with three cheeses, proscuitto and fresh sage; tomato mushroom marsala sauce

with merlot butter and sauteed mushrooms

with butter mashed sweet potatoes and burgundy pan gravy

char grilled filet mignon and maryland style crab cake with brown garlic butter

char grilled filet mignon stuffed with fried apalachicola oysters; sauce choron

entree with brown garlic butter

jumbo lump crab, gulf shrimp, diver scallops and mushrooms

North Atlantic salmon fillet baked in puff pastry, with sauce beamaise

with passion fruit honey mustard butter

creole sauce, topped with cajun fried popcorn shrimp; hallandaise

served with shrimp etouffee and rice

char grilled jumbo gulf shrimp; brown butter balsamic vinaigrette