I started out dinner with a mandarin vodka & cranberry juice, served with my Estate Greens salad that I'll cover below. What a great pairing! 15oz bone-in Rib-Eye with shrimp scampi & Yukon gold mashed potatoes for dinner, a huge portion and cooked to order.
The Estate Greens salad included candied walnuts, champagne vinaigrette, fresh raspberries and gorgonzola cheese. Perfectly fresh with just the right amount of champagne vinaigrette, because sometimes chefs over do it on the sauce. Thanks to the Sahara for providing this excellent dinner.
Dessert consisted of a large portioned New York Cheesecake with a raspberry & cream sauce and a few pieces of fruit. The Chersecake could have been slightly warmer, not so cold. After all of this food I felt great, but then something weird happened. A lady walked through the entire restaurant thanking each person. I asked the waiter after she finished what the deal was. Apparently, someone paid her tab but told his waiter not to tell her who it was.
Great overall service from the Captain Waiter, to my waiter & finally the chef. He came out to quickly chat about the main course. When I return, I'm going to try a different dessert to compare.