Lynn’s Steakhouse and Seafood

$55 Per Person

Restaurant will donate $6 from each dinner sold. Food Bank will provide 18 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

Lobster Bisque

Accented with Sherry Wine

Jumbo Lumb Crab Cake

With Aioli sauce

Toasted Goat Cheese Salad

Mixed Greens with Cranberries, Croutons and Pecans in a Balsamic Vinaigrette

Second Course

8 oz Filet Mignon

Served with grilled Carrots, Broccoli and Potatoes

8 oz Blackened Snapper with Shrimp Etouffee

Served over rice.

8 oz Pork Chop

Boneless Pork Chop served over Mashed Potatoes and topped off with Port Wine Sauce

12 oz Prime New York Strip

Served with Grilled Carrots, Broccoli and Potatoes

Third Course

Tres Leches Cheesecake

Topped off with Caramel sauce

Chocolate Cake

Drizzled with Chocolate sauce

Carrot Cake

Garnish with a Royal icing Carrots

$25 PER PERSON

Restaurant will donate $2 from each lunch sold. Food Bank will provide 6 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

Soup of the Day

Ask your Server

House Salad (GF)

Mixed greens, Tomatoes, Cucumbers and Mushrooms in a creamy Herb Dressing

Caesar Salad (GF without Croutons)

Half Heart Romaine with Homemade Croutons.

Second Course

6 oz Grilled Salmon (GF)

Served with Crawfish Buerre Blanc Sauce

Triple (3 oz ea) Beef Medallions (GF)

Topped off with Mushroom Peppercorn sauce

8 oz Grilled Chicken Breast (GF)

Topped off with Shrimp Corn Maque Choux (corn, bell pepper, onion, and celery cream sauce.)

Third Course

Strawberry Romanoff Ice Cream

Topped with Whipping Cream and Fresh Strawberries

Chocolate Cake

Drizzled with Chocolate sauce

Cheesecake

New York Cheesecake with Raspberry sauce

Note

All Main Courses will be served with sauteed Carrots and Broccoli

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.