The Locale
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22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
Valoraciones
Reseñas
Carta
Tender strips of beef, mushrooms, and onions cooked in a sour cream sauce and served over egg noodles.
8 oz CAB top sirloin topped with our horseradish Dijon cream sauce and with garlic mashed potatoes and Chef's vegetables.
Smoked twin center cut pork chops, and then grilled to perfection, topped with a rum glazed, apple and cherry chutney. Served with garlic mashed potatoes and Chef's vegetables.
Lightly breaded seasoned chicken breast atop angel hair pasta tossed in our house made marinara sauce and topped with fresh parmesan and mozzarella cheese.
Pesto and parmesan crusted tilapia topped with three grilled shrimp. Served with garlic mashed potatoes and chef's vegetables.
Blackened chicken, mixed peppers, button mushrooms and andouille sausage with linguini tossed in a cajun alfredo cream sauce.
12oz Hand-Cut Ribeye served with Idaho baked potato and Chef's Vegetables.
8 oz. filet medallions, pan-seared and topped with brandy peppercorn sauce and portabella mushrooms. Served atop creamy garlic mashed potatoes and Chef's vegetables.
8oz CAB top sirloin topped with 3 shrimp and our bourbon glaze sauce. Served with garlic mashed potatoes and chef's vegetables.
Grilled Alaskan Salmon seasoned with citrus chive caper butter atop a bed of rice served with Chef's vegetables.
Grilled Shrimp with mushrooms, spinach, scallions, asparagus and tomato tossed in a light white win and olive oil sauce and topped with fresh parmesan cheese.
Pan seared chicken breasts layered with plump shrimp, spinach, and mushrooms topped with a gouda cream sauce. Served with rice and Chef's vegetables.
8oz Center Cut CAB Filet Mignon served with an Idaho baked potato and Chef's vegetables.
12oz CAB Prime Rib served with au jus and horseradish cream served with Idaho baked potato and Chef's vegetables.
Dawson's own lump crab cake recipe topped with Chipotle aioli served with Idaho baked potato and Chef's vegetables.
Two Jumbo Sea Scallops wrapped in bacon, 4oz. Blackened tilapia filet, and one signature crab cake topped with chipotle aioli. Served with an Idaho baked potato and Chef's vegetables.
Full rack of our citrus smoked baby-back ribs served with garlic mashed potatoes and Chef's vegetables.
Chicken breasts pan fried and lightly crusted with mustard and topped with artichoke hearts, sun dried tomatoes and gorgonzola cheese. Served atop garlic mashed potatoes and Chef's vegetables.
Blue Crab, Shrimp, Scallops, and Capensis tossed with asparagus tips, scallions, and mushrooms in a Alfredo sauce and finished with tomato relish and fresh parmesan cheese.
Tender strips of beef, mushrooms, and onions cooked in a sour cream sauce and served over egg noodles.
8 oz CAB top sirloin topped with our horseradish Dijon cream sauce and with garlic mashed potatoes and Chef's vegetables.
Smoked twin center cut pork chops, and then grilled to perfection, topped with a rum glazed, apple and cherry chutney. Served with garlic mashed potatoes and Chef's vegetables.
Lightly breaded seasoned chicken breast atop angel hair pasta tossed in our house made marinara sauce and topped with fresh parmesan and mozzarella cheese.
Pesto and parmesan crusted tilapia topped with three grilled shrimp. Served with garlic mashed potatoes and chef's vegetables.
Blackened chicken, mixed peppers, button mushrooms and andouille sausage with linguini tossed in a cajun alfredo cream sauce.
12oz Hand-Cut Ribeye served with Idaho baked potato and Chef's Vegetables.
8 oz. filet medallions, pan-seared and topped with brandy peppercorn sauce and portabella mushrooms. Served atop creamy garlic mashed potatoes and Chef's vegetables.
8oz CAB top sirloin topped with 3 shrimp and our bourbon glaze sauce. Served with garlic mashed potatoes and chef's vegetables.
Grilled Alaskan Salmon seasoned with citrus chive caper butter atop a bed of rice served with Chef's vegetables.
Grilled Shrimp with mushrooms, spinach, scallions, asparagus and tomato tossed in a light white win and olive oil sauce and topped with fresh parmesan cheese.
Pan seared chicken breasts layered with plump shrimp, spinach, and mushrooms topped with a gouda cream sauce. Served with rice and Chef's vegetables.
8oz Center Cut CAB Filet Mignon served with an Idaho baked potato and Chef's vegetables.
12oz CAB Prime Rib served with au jus and horseradish cream served with Idaho baked potato and Chef's vegetables.
Dawson's own lump crab cake recipe topped with Chipotle aioli served with Idaho baked potato and Chef's vegetables.
Two Jumbo Sea Scallops wrapped in bacon, 4oz. Blackened tilapia filet, and one signature crab cake topped with chipotle aioli. Served with an Idaho baked potato and Chef's vegetables.
Full rack of our citrus smoked baby-back ribs served with garlic mashed potatoes and Chef's vegetables.
Chicken breasts pan fried and lightly crusted with mustard and topped with artichoke hearts, sun dried tomatoes and gorgonzola cheese. Served atop garlic mashed potatoes and Chef's vegetables.
Blue Crab, Shrimp, Scallops, and Capensis tossed with asparagus tips, scallions, and mushrooms in a Alfredo sauce and finished with tomato relish and fresh parmesan cheese.
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