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FLORIDA COAST GROUPER

Chef Ryan’s preparation of the day. Ask your server

PAN ROASTED CHILEAN SEA BASS BEURRE BLANC

With classic French Butter sauce- lemon, capers & butter. With wilted spinach

AGED “MELT IN YOUR MOUTH” CHOICE FILETS

Live the dream, have it Stuffed 6 oz 10 oz

PRIME BLACK ANGUS BONELESS STRIP STEAK

14oz       Citrus butter & grilled lemon

DOZEN LARGE GULF SHRIMP

Bathed in tangy citrus garlic butter, Beer battered or Blackened

SEAFOOD MONTEREY

Bay scallops, crab, shrimp, wine, Monterey Jack & Mornay sauce over dish of pasta

SPECTACULAR IRON SKILLET WALLEYE

Lightly dusted, butter drizzled, toasted sliced almonds, and clarified butter

HALF HONEY ROASTED CHICKEN

Charred crispy skin yet tender and juicy. Honey sauce side for dipping

BURLINGTON HOUSE STUFFED FRESH CHICKEN BREAST

A timeless favorite; guiltless and loaded with flavor

COGNAC FLAMED FILET TIPS

Sauteed sweet pepper & onion over buttered crumb spaetzle