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Experiences
Reservations
Menu
Live Music
Gift Cards
Private Events
VIP
Careers
$175 per person
First Course
BAKED BRIE
Brie cheese baked in puff pastry and served over a mixed berry coulis with a blue cheese and arugula salad
SEARED DIVER SCALLOP
pan-seared New England scallop, drizzled with spicy red pepper flake and lemon beurre blanc, served with fresh mixed greens and grape tomato
Second Course
FRENCH ONION SOUP
topped with Swiss cheese and French bread crouton
VERNON'S HOUSE SALAD
kale, arugula & spinach topped with red onions, bell peppers, cucumbers, heirloom tomatoes, and parmesan cheese, with strawberry vinaigrette dressing
Main Course
22 oz BONE-IN RIBEYE
20 ounce, USDA prime, regionally raised, center-cut, bone-in beef ribeye, chargrilled
CATCH OF THE DAY
pan-seared fish - ask your server
ELK TENDERLOIN
elk tenderloin topped with demi-glace and served with herbed fingerling potatoes and vegetable du jour
FILET LOBSTER OSCAR
6-ounce, USDA choice beef tenderloin, chargrilled with half lobster tail served with asparagus and bearnaise
Dessert
Chef's Choice