High Point Features

 Mahi Mahi

Grilled or blackened.

Soy Ginger Mahi Mahi 

With roasted sesame butter.

Almond Crusted Mahi Mahi

With maple syrup Worcestershire.

Horseradish Crusted Grouper

With sweet balsamic orange reduction.

St. Augustine Grouper

Sautéed in lime paprika with glazed Bermuda onion.

(Also Available Blackened.)

Blackened Salmon Oscar

With crabmeat, asparagus and hollandaise sauce.

Grilled Atlantic Salmon

Seared over hot irons with spicy orange bourbon glaze.

Capone's Seafood Platter

Broiled lobster, grilled fish, coconut shrimp and steamed King Crab.

Black and Blue Seared Tuna

 Pepper crusted and seared rare with soy wasabi sauce.

Yellowfin Tuna

Char-grilled with herb butter.

(Also Available Blackened.)

Chicago Meets Miami

Filet mignon and lobster tail.

Filet mignon and shrimp.

Filet and King Crab.

Grilled Shrimp Charleston

Jumbo deep water shrimp marinated and served with lemon butter.

Coconut Shrimp Key Largo

Butterflied shrimp dipped in coconut and served with pineapple honey mustard.

Royal Twin Lobster Tails

Large cold-water lobster tails fried, broiled or steamed.

Alaskan King Crab Legs

Steamed in Canadian lager beer and served with lemon and butter.

Pecan Crusted Trout

Sautéed to perfection and served with orange rosemary butter.

Stuffed Trout

Rainbow trout stuffed with crabmeat dressing and tarragon hollandaise sauce.

Grilled Rainbow Trout

Fresh trout grilled over an open flame.

Scallop Medallions

Sea Scallops seared with a lobster cream sauce.

Applewood Scallops

Grilled sea scallops with applewood bacon.

Steak Diane

Medallions of beef flambéed with mushrooms in Diane sauce.

Balsamic Glazed Ribeye

Grilled ribeye with balsamic reduction and portabello mushrooms.

French Onion Steak

Grilled New York Strip steak with caramelized onions and cheese.

Filet Mignon

Center cut aged beef tenderloin served with Forest mushroom Burgundy sauce

Queen.   or    King.

High Point Oscar

Tender beef filet mounded with Alaskan crabmeat, steamed asparagus, and Béarnaise sauce.

New York New York Strip

A steak so great we named it twice! Aged beef and maitre d' pepper butter.

Maker’s Mark Steak

Bourbon-marinated ribeye.

Prime Rib of Beef

A Century old slow recipe of salt crystals, ground herbs and smoked pecan wood

Queen Cut.                 King Cut.          High Point Cut.

Ribeye Steak

Grilled with garlic, mustard, caraway seeds, and cracked black pepper.

Black and Bruised Steak

Pounded New York Strip grilled with cracked peppercorns and blue cheese butter.

Rosemary Pork

Pork medallions served with a savory rosemary and mushroom sauce.

Apple Pork

Grilled and served with a granny smith apple chutney.

Blackberry Duck

Grilled duckling breast with a sweet and zesty blackberry glaze.

Tennessee Duck

Roasted duck breast with a Big Orange sauce.

Herb Dijon Lamb Chops

Rosemary and garlic spring lamb chops in Burgundy mushroom sauce.

Grilled Lamb Chops

Served with mint jelly.

Clairmont Chicken

Fresh grilled chicken with country ham, asparagus and hollandaise sauce.

Southern Pecan Chicken

Seared Pecan crusted chicken with a barbecue glaze.

All features include soup or salad, choice of potato, vegetable, pasta, or rice, and bread.

Additional accompaniments: Grilled or coconut shrimp.

Fried or steamed lobster tail  , and King Crab.