The evening started with an open bar and our mini blt's and apache cheese dip. After visiting and working up an appetite, everyone gathered around the bar and main dining table for dinner. Chef Dustin Quibodeaux fired up the grill and cooked the filet mignons and grilled shrimp to order.
The dinner was Sensation Salad, Filet on Asparagus topped with Jumbo Lump Crabmeat, Baked Potato with toppings tableside, Brocolli Hollandaise, soft garlic bread and iced tea. Dessert was Cheesecake with fresh fruit sauce and Chantilly Cream.
