APPETIZERS

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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

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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

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Bourbon Bread Pudding

Tuxedo Chocolate Mousse

Barry Sexton, Executive Chef
Stacie Waller, Sous Chef 

20% gratuity is added to all checks

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