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Friday, June 15th
Reservations are available from 5:30 PM-7:30 PM
**Thursday, July 14th 2:00PM Cutoff**
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Virginia Green Salad
Soup du Jour
Served with steamed broccoli and corn on the cob and
Whole 1.25# Lobster
sautéed in butter, served on bibb lettuce
We will offer a limited a la carte menu with the lobster selections.
(prices subject to change based on a fluctuating market)
Executive Chef Gregg Dionne
Gratuity is entirely discretionary, 20% will be added unless otherwise noted. Tax will be added at 11.3%.
*Items marked with an asterisk (*) may be prepared to members preference. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.