My entreé was Sirloin Oscar: medium rare 7oz sirloin, béarnaise, prawns, lemon asparagus, mini tomatoes, sweet red cabbage, twice baked potato with sour cream and bacon bits and red horse radish...yum...yum. I started with Surf and Turf Spring Rolls (short rib, shrimp, mandarin sauce) for an appetizer, washing it all down with a bottle of Beringer Stone Cellars Cabernet Sauvignon. We ended it all off with a praline crusted Cheese Cake. I should have taken a photo of the dessert also... my bad... but we attacked it once it got to our table!
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