Dario’s Steakhouse and Seafood

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

French Onion Soup

Pugliese bread and provolone cheese

Lobster Bisque

With a touch of cream sherry

Tomato Caprese (GF)

Beefsteak tomatoes, mozzarella, extra virgin olive oil, fresh basil and kalamata olives

Shrimp Scampi

Served over Israeli couscous with scampi lemon butter sauce

Beef Short Ribs Raviolis

With mushrooms cherry wine sauce

Second Course

6oz Filet Mignon (GF)

Served with mashed potatoes, sauteed green beans, mushroom morel red wine sauce

12oz Prime Rib (GF)

Served with a baked potato

Grilled Gulf Red Snapper (GF)

Topped with crab meat, capers, tomatoes, and lemon butter sauce. Accompanied with broccolini and whipped potatoes

David’s Chicken

Pan-seared chicken breast served with whipped potatoes, field mushrooms, tomatoes, capers, jumbo shrimp, and lemon butter sauce

Pork Chop (GF)

Served with garlic whipped potatoes, broccolini and mint demi-glace

Third Course

Duo Sorbet (GF)

Fresh mango and lime sorbet

Crème Brûlée

Rich vanilla custard base topped with a layer of hardened caramelized sugar

Key Lime Pie

Key limes blended with condensed milk and eggs, and then baked in a graham cracker crust

Chocolate Cake

7 layers of dark chocolate cake and chocolate mousse

NY Style Cheesecake

Homemade cheesecake served with fresh berries

Note

Add-On Enhancements To Your Meal- Roasted Brussels Sprouts $12, Loaded Baked Potato $10, Crabmeat Macaroni & Cheese $20, Garlic Whipped Potatoes $10, Au Gratin Potatoes $10, Sauteed Green Beans $10

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

Soup of the Day

Delicious soup of the day

Boston Salad (GF)

Crisp Boston bib lettuce, feta cheese, apple smoked bacon, red & yellow teardrop tomatoes and candy pecans in a honey balsamic vinaigrette

Pear & Apple Salad (GF)

Mixed baby greens, sliced apples, pears, gorgonzola cheese and raspberry vinaigrette

Fried Calamari

Served with homemade marinara sauce

Prime Meatballs (GF)

Served with pomodoro sauce

Second Course

Spinach Salmon Salad (GF)

Grilled North Atlantic salmon served on a mix of fresh spinach, Roma tomatoes, red onions, hearts of palm, and feta cheese in a red wine vinaigrette

Mahi Mahi (GF)

Topped with capers, artichokes, crawfish tails and a lemon butter sauce, served with broccolini

Pork Chop (GF)

Texas Farms pork chop served with caramelized brussels sprouts and a mint demi-glace

Beef Tenderloin Tips (GF)

Served with garlic mashed potatoes and a creamy cognac sauce

Pasta Primavera

Seasoned vegetables with grilled chicken, served with aglio e olio

Third Course

NY Style Cheesecake

Homemade cheesecake served with fresh berries

Duo Sorbet (GF)

Fresh mango and strawberry sorbet

Chocolate Cake

7 layers of dark chocolate cake and chocolate mousse

Crème Brûlée

Rich vanilla custard base topped with a layer of hardened caramelized sugar