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VIP
Experiences
Reservations
Menu
Music & Events
Gift Cards
Private Events
Cocktail Classes
VIP
Blog
Location
Cooking Videos
Careers
$100 per person
First Course
ASPARAGUS CON CARNE
asparagus wrapped in tender marinated beef strip loin and chargrilled, with balsamic reduction, and sriracha aioli
BLUE CRAB CAKE
blue crabmeat served alongside a spring mix salad served with a lemon garlic aioli and grape tomatoes
Second Course
SOUP DU JOUR
topped with swiss cheese and French bread crouton
VERNON'S CLASSIC CAESAR SALAD
hearts of romaine tossed with traditional Caesar dressing with grated parmesan cheese, and crostini
VERNON'S CLASSIC WEDGE SALAD
iceberg wedge adorned with house blue cheese dressing and blue cheese crumbles, bacon, tomatoes, and chives
Main Course
FILET MIGNON
8-ounce, USDA choice all-natural, regionally raised, beef tenderloin, chargrilled topped with demi-glace and served with mashed potatoes
HATCH RED CHILE PORK CHOP
16-ounce pork chop, charbroiled and placed over red chile cream, with green chile bacon risotto
SALMON FILET
pan-seared, crispy-skinned, Icelandic salmon with garlic parmesan roasted potatoes, topped with basil cream sauce, and vegetable du jour
STEAK AU POIVRE
14 ounce, USDA choice, regionally raised, all-natural beef rib, chargrilled with a peppercorn brandy cream sauce and served with mashed potatoes
TEQUILA HONEY GLAZED CHICKEN
half chicken in tequila honey glaze served with crispy potatoes and vegetable du jour
Dessert
Chef's Choice
