For the steak connoisseur, this is the most tender of all beef, seasoned & charbroiled to your liking.

Lightly sprinkled with fresh ground black pepper and topped with our peppercorn brandy cream sauce.

Two petite filets, sautéed and topped with Béarnaise and a port wine sauce.

This very popular steak is tender, but not quite as tender as the filet steaks. However, you will find its flavor much deeper and richer.

For the connoisseur that prefers a different variety of steak. The excellent flavor of prime ribs of beef remains in a charcoal steak form.

14 oz. New York Strip, seasoned in our house seasoning, charbroiled to perfection, and topped with melted bleu cheese and a port wine sauce.

Four Colorado lamb chops, marinated in Greek olive oil and fresh herbs, charbroiled to your liking.

Red Bird breast of chicken, sautéed with tomatoes, Kalamata olives, onions, peppers and feta cheese.

Fresh filet pan seared served with chef’s champagne cream sauce

Two blue crab cakes lightly breaded served with a aoli sauce.

Fresh salmon filet pan seared served with a lemon beurre blanc.

Served in their shells with drawn butter.

Two lobster tails 8/9oz each served with drawn butter.

Idaho Potato, Mashed Potato, Sauteed Onions, Sauteed Mushrooms, Fresh Vegetables