Fresh Oysters coming to Big Creek Feb 8-10 - While They Last!
Chef John Sutton is shipping in fresh gulf oysters for next weekend's special. Starting on Thursday, Feb 8, and lasting through Saturday, Feb 10, for as long as they last, come enjoy fresh gulf oysters on the half shell:
Half Dozen...... $ 9
Reservations welcome at (870) 425-0333. Public dining open at Big Creek now through March 31.
Bring your special someone to a romantic dinner on Wednesday, February 14, 2018 at Big Creek Golf and Country Club. Chef John Sutton will be serving an elegant 4-course dinner along with a complimentary glass of champagne with dessert.
Baked Brie with apricot almond compote (for 2)
Arugula salad with cider vinaigrette, walnuts, apples and bleu cheese
**Choice of Entrees**
(Choose 1 for each person)
Steak and Tail - $59.95
Tender 7-oz. beef filet, cooked to your preference, succulent 5-oz. lobster tail, broiled, served with drawn butter. Accompanied by twice-baked potato and asparagus.
Seabass Filet - $49.95
Panko-crusted seabass filet topped with a citrus beurre blanc. Served with roasted fingerling potatoes and asparagus.
Chicken Madeira - $34.95
Grilled chicken breast topped with Madeira wine and shiitake mushroom sauce, served over wild rice. Served with a side of asparagus.
Mini red velvet cake with chocolate ganache, with heart-shaped chocolate truffles for two.