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« Back Post Date: Thursday, July 18, 2019
Specials: Some vegan options, but some brisket, burgers and lots of seafood, too

Specials for Week of July 18

Escargot 15

Sautéed snails served in a brandy-shallot-green peppercorn sauce served with garlic bread

Lobster & Crab Salad 25

Homemade lobster & crab salad served on a toasted hoagie bun with lettuce & tomato served with homemade potato chips & French onion dip

Neat Nachos (Vegetarian & Dairy Free) 12

Corn tortillas topped with refried black beans, sautéed mushrooms & spinach topped with Daiya shredded cheese, served with salsa, pico de gallo, lettuce & diced tomatoes

Collegiate Burger & Tots 14

Grilled 8-oz. hamburger patty topped with pepper jack cheese, bacon, fried & battered jalapeño bottle caps served with
chili-cheese tater tots topped with a fried egg

Vegan Mango & Avocado Salad 12

Grilled mango & grilled romaine lettuce tossed with roasted red peppers, Daiya smoked gouda (dairy free), toasted pumpkin seeds, edamame with a side of mango & red curry vinaigrette

Smoked Salmon Eggs Benedict 18

Toasted English muffin topped with chive cream cheese, smoked salmon, poached egg, hollandaise sauce served with a potato pancake, diced red onions, capers & diced tomatoes

Brisket Mac & Cheese 21

Elbow macaroni tossed in a roasted corn-&-green chile cheese sauce & shredded barbecue brisket

Surf & Turf 48

Seared peppered 14-oz. ribeye served with two giant shrimp scampi

Skuna Bay Salmon 36

Seared skin-on Skuna Bay salmon served on sautéed spinach, beets topped with a caramelized onion beurre blanc

Grilled Tuna 36

Grilled 8-oz. ahi tuna & shrimp topped with a roasted corn-&-black bean salsa & ghost pepper-lemon barbecue sauce

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