| Chef's Selections for Saturday |
| Appetizers |
| P.E.I. Mussels Steamed with Butter and White Wine * $9 |
| Grilled Honey Chipotle BBQ Shrimp |
| Four jumbo shrimp grilled and drizzled with honey chipotle BBQ sauce. Served over a bed of |
| lettuce with guacamole, mango and pineapple. $8 |
| Knight's Iceberg Wedge of Lettuce |
| A classic wedge of iceberg lettuce topped with crumbled blue cheese, fresh crispy bacon, |
| tomato and drizzled with blue cheese dressing. Finished with thin sliced red onion. $5 Also, |
| you can upgrade your dinner salad for just $2 |
| Soups |
| New England Clam Chowder |
| Chicken Dumpling |
| Beef Noodle |
| Entrées |
| Surf and Turf * |
| Featuring a 4-5 oz. Maine lobster tail paired with a 5 oz. Sirloin steak, served with a twice |
| baked potato and steamed asparagus. $24 |
| Old Fashioned Ham & Au Gratin Potatoes |
| Old fashioned ham from Knight's Market, slow roasted and sliced off the bone, served with |
| homemade au gratin potatoes and asparagus. $15 |
| Grilled Amberjack * |
| Fresh Floridian fish that is firm and sweet in texture, similar to mahi-mahi or swordfish. |
| Served with rice pilaf and steamed asparagus. $18 |
| Pork Tenderloin Parmesan |
| Pork tenderloin breaded and pan-fried until golden and crispy topped with mozzarella and |
| parmesan cheese. Served with a side of pasta and Knight's own marinara sauce and toast |
| points. $17 |
| Pan Fried Bluegill |
| Wild caught bluegill rolled in flour and seasonings then pan-fried. Served with rice pilaf, |
| vegetables and tartar sauce. $17 |
| Desserts |
| Blueberry Peach Crisp++ or Chocolate "Heath Bar" Cream Pie |
| Kentucky Bourbon Pecan Pie or Crème Brulee+ |
| Lemon Cheesecake or Turtle Cheesecake |
| Key Lime Pie or Peanut Butter Pie |
| Chocolate Cake with Chocolate and Vanilla Buttercream |