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Reservations
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VIP
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Cooking Videos
$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
pan-seared blue crabmeat served alongside a spring mix salad served with a lemon garlic aioli and grape tomatoes
Second Course
CLASSIC FRENCH ONION
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
CHICKEN MARSALA
mushroom marsala sauce with herbed linguini
Catch of the Day
ask your server
FILET MIGNON
8 ounce, USDA choice all-natural, regionally raised, beef tenderloin, chargrilled topped with gorgonzola cream and served with mashed potatoes
MATCH RED CHILE PORK CHOP
16-ounce pork chop, charbroiled and placed over red chile cream, with green chile bacon risotto
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
Dessert
Chef's Choice
