RESTAURANT WEEK 2008 MENU

$7 FROM EACH MEAL WILL BE DONATED TO THE NORTH TEXAS FOOD BANK $35 per Person * $50 per Person with Wine Pairings
Tax and gratuity not included
CENTRAL MARKET SPECIALTY COURSE (Certificate required or add $5.00)
» Mini Jumbo Lump Crab Cake
Topped with a house made tartar sauce

Soup or Salad
» Steve’s Caesar Salad
Romaine lettuce, croutons, Caesar dressing & anchovies
Kris Pinot Grigio

» Wedge Salad
Iceberg lettuce, tomatoes, bacon & spicy vinaigrette with maytag bleu cheese crumbles
Dr. Pauly Noble House Riesling

» Blue Crab and Corn Chowder
Roasted corn, cream, celery & sweet crab
Kenwood Sauvignon Blanc

» Lobster Bisque
Made with fresh Maine lobster & sweet sherry
Gruet Blanc de Noirs

» Entrees
All Entrees served with roasted garlic Parmesan mashed potatoes & julienne vegetables

» Filet Mignon
6 oz. Filet Mignon seasoned and broiled to perfection
Los Vascos, Cabernet Sauvignon

» Grilled Atlantic Salmon
8 oz. Salmon steak topped with crabmeat & béarnaise sauce
Catena, Chardonnay

» Roasted Prime Rib of Beef
Hand carved & served with Au jus and creamy Horseradish sauce
Firesteed, Pinot Noir

» Grilled Chicken Breast
16 oz. Grilled chicken with a cranberry demi-glaze sauce
Terrazas, Malbec

» Pacific Halibut
Pan seared and served with a lemon beurre blanc
Artesa Chardonnay

» 6 oz. Lobster Tail
Australian lobster tail served with hot drawn butter
Benziger Chardonnay

Dessert (choice of one)
Chocolate Raspberry Cheesecake
Key Lime Pie
Caramel Buttercream Chocolate Cake