Chris’ New Menu Items For 2007 Season

Appetizer
Caribbean shrimp ceviche with pineapple and avocado.

Salad
Applewood bacon wrapped scallop on a bed of watercress salad drizzled with ginger and lime vinaigrette.

Meat Entrée
Crab and shrimp stuffed lamb chop with a cabernet reduction sauce.

Fish Entrée
Broiled redfish topped with crawfish and shrimp covered in a honey rum glaze.

Dessert
Triple layer Swiss chocolate with Bacardi and raspberry reduction.