1130am-530pm. Main Courses are served with Mashed Potatoes and Green Beans. Choices are Honey Glazed Baked Ham. Chicken Cordon Bleu, Boneless breast of chicken stuffed with aged Swiss cheese and ham, served with Supreme sauce. Almond Crusted Atlantic Sole, With Spring Rhubarb Lime Butter. Strawberry Shrimp Tempura, Six Gulf shrimp lightly battered and served with a sweet and sour strawberry sauce. Herb Crusted Leg of Lamb, With Rosemary Shiraz Sauce. Grilled Filet Mignon with Barnaise, RoastPrime Rib of Beef au jus, Grilled Double Cut Smoked Pork Chop, one pound Chop with an Applejack glaze and English mustard sauce. Roast Half Duckling, With a house made blood orange marmalade gastrique reduction. Goat Cheese Ravioli, Grilled Asparagus, Bell Peppers, Mushrooms and a light roasted red pepper cream sauce.
