Final Motown SupperClub Menu

Motown Supper Club Menu Dinner by Executive Chef David Sidoti and his Culinary Team Entertainment by Top Shelf Classics

ENTREES

DESSERT

Crab Cakes - 28

Cheese Plate - 14

Sautéed Jumbo Lump Crab Cakes Served over Roasted Corn and Asparagus Sauté Remoulade Sauce and Grilled Lemon

Shrimp and Andouille Jambalaya - 24

Blackened Shrimp and Spicy Sausage In a Vegetable and Seafood Broth With Rice and Red Beans

Barbeque Pork Loin - 22

Slow Roasted Pork Basted with Sweet Baby Rays BBQ Sauce Braised Chard and Side of Mac and Cheese

Bourbon Honey Glazed Chicken - 18

Boneless Half Chicken Roasted Glazed with Bourbon Barbeque Sauce Green Bell Pepper and Onion Rice

Assorted Cheese, Dried Fruit Red Grapes, Strawberries Flat Bread Crackers and Honey

Banana Foster Cheese Cake - 10 Warm Flambéed Bananas Decadent Cheese Cake Whipped Cream on the side

ADD ON SIDES Oysters Rockefeller (3 each) - 10 Macaroni and Cheese - 6 Green Bell Pepper and Onion Rice - 5 Crab Cake - 14 Roasted Corn and Asparagus - 10

Oysters Rockefeller - 18

Jumbo Oysters filled with Parmesan and Creamed Spinach Served with Lemon on Rock Salt

Service for hot food items (entrees & add on sides) will end at 8:30pm. Dessert service will continue while supplies last.