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$150 per person
Appitizer 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
First Course
ASPARAGUS CON CARNE
asparagus wrapped in tender marinated beef strip loin and chargrilled, with balsamic reduction, sriracha aioli, and fried carrot strips
BLUE CRAB CAKE
blue crabmeat served alongside a spring mix salad served with a lemon garlic aioli and grape tomatoes
Second Course
FRENCH ONION SOUP
topped with Swiss cheese and French bread crouton
VERNON'S CLASSIC GARDEN SALAD
mixed greens, cucumber, carrots, tomato, red onion, parmesan cheese with choice of
Main Course
20 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
FILET LOBSTER OSCAR
6-ounce, USDA choice beef tenderloin, chargrilled with half lobster tail served with asparagus and bearnaise
HATCH RED CHILE PORK CHOP
16-ounce pork chop, charbroiled and placed over red chile cream, with green chile bacon risotto
Dessert
Chef's Choice