STARTER:
Baked King Crab and Shrimp Champagne Fondue With Grilled Crostini’s
ENTREES:
Chef’s Specialty Aged Dry Rubbed Prime Rib with Horseradish Cream and Rosemary Au Jus
Mixed Seafood Grilled Skewer - Marinated Mahi Mahi, Gulf Shrimp, and Red Peppers
SIDES:
Golden Wild Rice Pilaf with Wild Mushrooms
Succotash of Baby Vegetables
DESSERT:
Brown Butter Apple Blondies with Cinnamon Ice Cream