Pepper Tree Restaurant

Chilled jumbo shrimp with cocktail sauce.

Served with raspberry horseradish.

Port wine sauce.

Baked with garlic, shallot, and herb butter sauce.

Served with sweet Thai chili sauce.

Capers, onions, and a dill cream sauce.

Mushrooms, pine nuts, and baby spinach leave topped with Parmesan cheese and a warm bacon vinaigrette.

Iceberg wedge with port-bleu cheese dressing, bacon, shallots, diced tomatoes, and blue cheese crumbles.

Center cut filet. Served with Indian mango chutney and cracked pepper.

Center cut filet, finished in a demi-glace, and heavy cream sherry sauce.

Crisply sauteed and finished with a shallot-caper sauce.

Seared and baked to perfection.

Atlantic filet. Served with a lemon-butter caper sauce.

Jumbo shrimp sauteed with delicious garlic, white wine, and butter sauce.

Lightly grilled filet.

(12 oz) cold water lobster tail. Served with drawn butter.

Filet mignon in puff pastry. Served with a Bordelaise sauce.

(8 oz) center-cut. Served with bearnaise sauce.

(12 oz) with bourbon demi-glace and melted blue cheese crumbles.

Lamb rack with a mint rosemary demi-glace sauce and a fresh vegetable medley.

(6 oz) filet mignon and (4 oz) Maine lobster tail.

Morel mushroom cream sauce.

(8 oz) bone-in breast of chicken sauteed in garlic lemon-butter and topped with cherry tomatoes and capers.