

NEW YEAR’S EVE MENU
APPETIZERS
Select One
Dungeness Crab Soup
with Old Bay buttered biscuit
Apple Pear Salad
Lobster Bisque
with Old Bay buttered biscuit
Salmon Spring Rolls
(2) pickled cukes and mango chili sauce
Vegetable Spring Rolls
(3) with Nori dressed vegetables and sweet chili dipping sauce
ENTREES
Select One
Baked Mediterranean Trout
with spinach risotto
Cajun Yard Bird Grilled
grill-roasted spicy Creole jus, side of mac & cheese and braised collards
Double-cut Lamb Chops
with roasted butternut squash, baby green beans
Rib Eye Steak (14 oz.)
with mashed potatoes and baby green beans
Roasted Vegetable Cannelloni
ricotta, melted mozzarella & red sauce
Wilson’s Surf and Turf i
5 oz. filet of beef, crowned with a 6 oz. lobster tail and spinach risotto
DESSERTS
Select One
Bourbon Bread Pudding
with fresh seasonal berries
Tuxedo Chocolate Mousse
Barry Sexton, Executive Chef
Stacie Waller, Sous Chef
20% gratuity is added to all checks
Wednesday: 5 pm to 11 pm
Wednesday Happy Hour: 5 pm to 7 pm
Thursday: 6 pm to 11 pm
Friday & Saturday: First Show 7 pm to 9 pm
Friday & Saturday Late Night: 10 pm til...
Sunday: 5 pm to 11 pm
Sunday Happy Hour: 5 pm to 7 pm
Seating selection is first-come, first-served, so come early to get a great seat. All seated guests are required to purchase a minimum of one drink and one food selection. A 20% gratuity is added to all checks.