The Veranda Steak and Seafood Menu

shrimp sauteed in habanero oil with sweet chili cream sauce accompanied by tropical ice

seared pepper-crusted tuna steak with wasabi aioli

whiskey molasses glazed quail garnished with field greens and finished with a berry vinaigrette

Arancini deep fried Italian risotto balls stuffed with ricotta cheese and spinach and coated with breadcrumbs

fried green tomatoes finished with a creamy housemade remoulade sauce

split hearts of romaine lettuce topped with bleu cheese and bacon crumbles finished with ranch dressing

fresh spinach wilted with mushrooms, red onions, freshly grated reggiano cheese, candied pecans and a warm apple bacon vinaigrette dressing

cabernet poached pear on spring greens with feta cheese, almonds and mango vinaigrette

grilled salmon finished with a creamy dill sauce

bacon wrapped pork tenderloin stuffed with apples and nuts

filet of mahi with cajun spices finished with creamy mix of peppers, mushrooms, onions and crabmeat

grilled lamb rack finished with sun-dried tomato goat cheese mornay

8 oz. filet of Prime Texas beef, grilled to perfection, accented by a rich demi-glace

our classic filet, grilled and topped with a mushroom Cognac cream sauce

cayenne pepper seared Prime Texas beef filet with a rich demi-glace accompanied by bleu cheese butter

Peppercorn encrusted strip steak accented with a peppercorn cream sauce

white and dark chocolate mousse nestled between rich layers of chocolate cake topped with a chocolate ganache

Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Chef T adds a splash of Amaretto to make it truly amazing.