Dinner Menu

Starters

• $15 Greek Cheese – Fontinella Cheese-Garlic Toast Points Flambéed Table-side.
• $16  Shrimp Cocktail – Six Gulf Shrimp, Steventon’s Cocktail Sauce.
• $16 Bruschetta – Garlic Toast Points, Roma Tomatoes, Onion, Feta Cheese, Capers, and a Balsamic Reduction.
• $19 Ahi Tuna* – Served Rare, Lightly Blackened, Seaweed Salad.
• $19 Oysters – Six oysters, served Rockerfeller or Raw on the half-shell.
• $16 Crab Rangoon Dip – A Spicy Take on Deconstructed Crab Rangoon, served with Wonton Chips.
• $16 Smoked Salmon Dip  – Creamy smoked salmon dip, lemon, capers, served cold with garlic toast points.

Soups & Salads

• $7 Soup Du Jour – also available in a cup for $4.
• $9 Lobster Bisque – also available in a cup for $6.
• $7 House Salad – Chopped Romaine with tomato, cucumber, onion, carrots and choice of dressing.
• $9 Caesar Salad – Chopped Romaine, shaved parmesan, Caesar dressing & house made croutons.
• $11 Chopped Wedge – Chopped Romaine, bacon, bleu cheese crumbles, red onion, candied pecans, and your choice of dressing.
• $10 Plantation Salad – Romaine with shaved parmesan, garlic plantation dressing, & garlic bagel chips.
• $11 Spinach Salad – Spinach with hard boiled egg, mushrooms, scallions, and hot bacon dressing flambeed table-side.
• $16 Steventon’s Cobb – Chopped Romaine, tomato, cucumber, hard boiled egg, avocado, bacon, cheddar & grilled chicken, served with your choice of dressing.

Pork & Lamb

• $32 Honey Garlic Ribeye* – 14 oz. Pork Ribeye seared & finished in a sweet honey garlic sauce.
• $40 Herb Crusted Lamb* – Dijon & herb crusted lamb chops, grilled to perfection, evening vegetable & choice of sice.

Poultry

• $23 Creamy Chicken Florentine Pasta – 8 oz. Chicken Breast pan seared & sliced, sautéed mushroom & green onion, creamy spinach artichoke sauce, served over linguine.
• $30 Cranberry Maple Duck* – 7 oz. Seared Duck Breast, sliced with a creamy maple sauce, sautéed spinach & choice of side.

Steaks & Chops

• $36 Top Sirloin* – 10 oz. Sirloin, Chef’s Signature Seasoning, evening vegetable & choice of side.
• $60 Filet Mignon* – 8 oz. Prime Filet Mignon, Chef’s Signature Seasoning, evening vegetable & choice of side.
• $65 Ribeye* – 14 oz Boneless Ribeye, Chef’s Signature Seasoning, evening vegetable & choice of side.

Steak Toppings: $3 Chef’s Bleu Cheese Crust | $3 Parmesan Herb Crust | $6 Two Shrimp & Bacon Thyme Butter | $6 Two Oscar Style Shrimp

Seafood

• $33 Seafood Hash – Shrimp, scallops, langostinos, mushrooms, artichoke hearts, lobster cream sauce, served over Penne.
• $24 Spicy Shrimp Pasta – Five pan seared shrimp, sautéed pepper & onion, stewed in a spicy tomato herb clam broth, served over linguini.
• $32 Garlic Parmesan Salmon* – 8 oz. baked salmon filet, breaded in a garlic parmesan mix, sautéed spinach & choice of side.
• $28 Honey Lime Mahi-Mahi* – 8 oz. pan seared mahi-mahi, served with honey lime coleslaw & choice of side.
• $39 Seared Scallops* – Fresh pan seared U-15 scallops, red wine reduction, sautéed spinach & choice of side..

Sides

$3 each | Baked Potato | Bacon & White Cheddar Mc ‘N Cheese | Chef’s Choice Rice | Bleu Cheese Mashed Potatoes | Garlic Mashed Potatoes | Lemon Pepper Asparagus | Potato Chips | Sautéed Garlic Spinach | Cottage Cheese

*Thoroughly cooking foods of animal origins such as been, eggs, fish, lamb, pork, poultry or shelfish reduces the risk or food borne illness. 
**Parties of 8 or more will have an automatic 20% gratuity added to their bill for their server/servers