FIRST COURSE

JLC’S BOUGIE TOTS, CAVIAR, TATER TOTS, SALMON ROE, CRÈME FRAICHE, CHIVES

TRUFFLED DEVILED EGGS

OYSTER ON THE HALF SHELL, COCKTAIL SAUCE

SECOND COURSE

TRADITIONAL CAESAR SALAD
OR
SHRIMP COCKTAIL
OR
YELLOWTAIL CARPACCIO
MEYER LEMON, CAPERS, OLIVES, TOASTED CROUTONS

THIRD COURSE

PRIME FILET OF BEEF
BRANDY PEPPERCORN SAUCE
OR
SAND DABS
SORREL AND VERMOUTH SAUCE
OR
CHICKEN PARMESAN
OR
16OZ PRIME RIBEYE
SUPPLEMENT $20

SIDES

ASPARAGUS MALTAISE

POTATO GRATIN DAUPHINOISE

DESSERT

DUO OF DEAR JOHN’S SWEETS
MÉLISSE PEANUT BUTTER CHOCOLATE CRUNCH CAKE & RÖCKENWAGNER MASCARPONE CHEESECAKE
STRAWBERRY ICE CREAM