March 28th, 2000 25th Anniversary Feature Menu Starter Bison Short Ribs finished with a Red Chile Peanut Glaze Mains Grilled 6oz Tenderloin paired with a Beer Battered Quail Breast Finished with a Red Chimichurri Ancho Glazed Mahi Mahi Finished with a Pineapple Shrimp Salsa Venison Osso Bucco with Pan Gravy Afters Peach Cobbler with Vanilla Bean Ice Cream
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