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Howler Magazine - - Dining Guide -

Ahi Tuna

8oz filet pre­pared trop­i­cal, black­ened, sautéed or fried

Hand Carved Turkey

Oven roasted turkey, mashed pota­toes, cran­berry sauce and house made gravy

Mahi-Mahi

8oz filet pre­pared trop­i­cal, black­ened, sautéed or fried

Mixed Seafood Combo

Tuna, mahi-mahi, jumbo shrimp, cala­mari, & mus­sels in a white wine saf­fron sauce

An­nie's Salad

Black­ened chicken breast with av­o­cado over crisp greens and fresh veg­eta­bles

Black­ened Shrimp Salad

Black­ened jumbo shrimp, sliced av­o­cado over fresh let­tuce and fresh veg­eta­bles

Baked Lasagna

Ital­ian sausage, beef & pork, tomato, ri­cotta, moz­zarella and romano cheese

Aged New York Steak

10oz cut pre­pared char­broiled, black­ened or au poivre in brandy cream sauce

Dou­ble Cut Pork Chop

10oz cut pre­pared char­broiled, black­ened or au poivre in brandy cream sauce

Aged Filet Mignon

10oz cut pre­pared char­broiled, black­ened or au poivre in brandy cream sauce

St. Louis Style Pork Ribs

Baked ten­der and served with our fa­mous trop­i­cal Bula Bula BBQ sauce

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