Specials For Week of May 16
Crispy Breaded Tofu 11
Panko-breaded tofu served with a crisp Brussels sprout leaves, porcini mushroom & roasted red pepper ragout tossed in sherry cider vinaigrette served with a Dijon honey-mustard dipping sauce
Pork Belly Poppers 15
Pork belly & cheddar stuffed jalapeños wrapped in bacon served with guacamole, sour cream, pico de gallo & tomatillo-habanero salsa
Lobster & Risotto 36
Butter-poached lobster served with roasted-corn risotto with a roasted-garlic lemon aioli
Grilled Shrimp Greek Salad 15
Six lemon-garlic grilled shrimp served on romaine, cucumbers, tomatoes, Kalamata olives, red onions, pepper rings, red bell pepper, feta cheese with
a creamy Dijon-oregano-red wine vinaigrette
Smoked Pork Ribs 15
Half-rack smoked St Louis-cut ribs served with sweet-&-tangy mustard barbecue sauce served with coleslaw & potato salad
Bacon-Wrapped Jalapeño Shrimp 18
Six jalapeño bacon-wrapped shrimp served with a pomegranate-chipotle glaze with a mango-pomegranate salsa
Soup & Sandwich 14
Spring pea soup served with an open-faced tuna melt sandwich served on toasted sourdough topped with tomato & Swiss cheese
Surf & Turf 48
Grilled 8-oz. filet topped with wild mushroom ragout & three crab-stuffed shrimp topped with garlic butter
Chilean Sea Bass 36
Sautéed 8-oz. sea bass with an avocado-tomato salad served with a chorizo-butter sauce
Arctic Char 36
Sautéed Arctic char & three shrimp served on a mint cucumber-&-caper-tomato salad with a dill-sour cream sauce
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