Assorted Appetizers Dinner starts with a Marlin Grill Wedge Entrée Selections:
Hickory-Grilled Filet Mignon Applewood bacon wrapped filet served on top of a red wine demi-glace, shoestring onion rings and béarnaise sauce on the side. 6 oz. Petite Cut 10 oz. Cut
14 oz. Rib Eye Mid-western, grain-fed, 28 day dry-aged certified Angus beef topped with caramelized onions and a red wine demi-glace.
Pan Sautéed Grouper Fresh local grouper sautéed with lump crab meat, shrimp, Bienville sauce topped with lemon butter.
Grilled Mahi-Mahi Fresh locally caught Gulf Mahi-Mahi grilled over hickory-wood and finished with a champagne, dill and caper cream sauce.
Boneless Chicken Breast Pan sautéed medallions of skinless, boneless chicken breast finished with a caper cream or sauce meunier.
Chef’s sides served with dinner and assorted Chef’s Selection of Desserts