Every meal begins with a lite tempering appetizer followed by a fresh seasonal salad.
Before entrees are served a tart sorbet is served to refresh your palette.
When you have finished your entree the final course,
a decadent gourmet dessert, completes a wonderfully satisfying meal.
Approximately 12-14 ounces of ribeye rubbed with a Chef’s blend of seasoning. Slow roasted to a tender medium-rare. Served with fresh, not frozen, vegetables roasted with olive oil, minced garlic and fresh parmesan cheese.