August 19 - September 1

Choose One of the Three 3-course Lunch Menu Options.

Tax & gratuity not included.

The Executive — 28

3-piece St. Elmo Shrimp Cocktail, 2 sliders, grilled salmon or half French dip sandwich, & small caesar salad or fries.

The Director — 25

2 sliders, mac & cheese, fries or small caesar salad.

The Intern — 22

3-piece St. Elmo Shrimp Cocktail, small caesar salad with grilled or blackened chicken, mac 'n cheese or fries.

Choose one Starter, Soup or Salad, and Entrée.

Tax & gratuity not included.

St. Elmo Shrimp Cocktail

3 jumbo shrimp served with our spicy, signature cocktial sauce.

Spinach & Artichoke Dip

Artisanal four cheese blend.

Caesar Salad

Romaine, shaved Parmigiano-Reggiano, herb croutons.

Navy Bean Soup

(Steve Huse set up add $3)

Filet Mignon — 55 / 69

6 oz. / 8 oz. tender, center-cut, redskin mashed potatoes.

Prime Rib — 48

10 oz. of flavorful balanced marbling, slow roasted, redskin mashed potatoes.

Grouper — 46

Blackened grouper with lump crab meat and a spicy parmesan & red pepper creamed corn.

Roasted Chicken Breast — 46

Airline-cut, heirloom rainbow carrots, asparagus, wild mushroom demi-glace.

HORSERADISH GORBONZOLA BUTTER - 5

BOURBON PEPPERCORN SAUCE - 5

BEARNAISE SAUCE - 5

OSCAR STYLE - 30

SOUTH AFRICAN LOBSTER TAIL - 55

Watermelon Fresco — 12

Winner of Best Tequila at the Devour Indy Cocktail Competition! Herradura Silver tequila, watermelon, mint, cucumber, and jalapeno topped with soda and a tajin & tamarind rim. Created by Valerie R.

Bourbon Flight — 14

3x 4 oz. pours of Maker’s Mark #5, #6, #7

Klinker Brick Grenache Blanc — 10 / 38

Emmolo Merlot by Caymus, Napa — 14 / 50

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