Tuesday: “Taco Tuesday!” A full pound of awesome Taco goodness and fresh, homemade Nachos & Cheese.
Wednesday: Homemade chicken burrito, stuffed with white rice, black beans, fresh chicken and spices, and topped with green chili enchilada sauce. Served with homemade nachos & cheese.
Thursday: Seasoned, juicy tenderloin tips topped with fresh mushrooms and baby red potatoes.
Friday: (Day) Grilled Alaskan Salmon, basted with a light Cajun spice and served with baby red potatoes and baby carrots.
Saturday: (Day) Chicken stir fry, diced chicken breasts served over white rice and topped with pea pods, carrots, broccoli, red pepper, water chestnuts and sliced almonds-
8 oz. Lobster tail ala carte -
8 oz. Lobster tail & 12 oz. Ribeye -
8 oz. Lobster tail & tiger shrimp scampi -
Twin 8 oz. Lobster Tails -
All lobster dishes served with baby red potatoes and fresh spring mix salad.
Sunday: COOK’S SPECIAL -