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