Chef’s Table Menu
First Course
Stuffed Mushrooms – $5
Italian sausage and wild rice stuffed mushrooms with extra sharp white cheddar cream sauce.
Stuffed Shrimp-$5
Jumbo shrimp stuffed with citrus radish confit and finished with sun-dried tomato butter sauce.
Watermelon-$4
Sliced watermelon, feta cheese, fresh tarragon, and balsamic reduction.
Second Course
Chicken Salad – $5
Pulled chicken, grapes, candied walnut and tarragon served with sourdough croutons.
French Onion Soup- $5
Caramelized onions in a red wine and beef broth finished with crouton and gruyere cheese.
Pea Salad- $5
Green leaf lettuce, peas, crisp snow peas, pea shoots and carrots drizzled with lemon vinaigrette.
Main Course
Snapper – $19
Pan seared Red Snapper with sweet and sour mandarin orange coulis served with green onion mashed potatoes and green beans.
Chicken – $18
Chipotle marinated chicken breast, pearl couscous and white cheddar cream sauce, served with green beans.
Pork – $19
Grilled pork ribeye served over green onion mashed potatoes with roasted fennel and shallot and merlot wine jelly.
Risotto – $16
Creamy Arborio rice tossed with fresh mozzarella, wild mushrooms, green onion, snow peas and cherry tomatoes.
Shrimp – $17
Sautéed shrimp, artichoke hearts, bacon, corn, avocado, and basil in lemon butter sauce over angel hair pasta
Dessert
Raspberry Mousse- $5
Vanilla Bean mousse, crumbled almond cookie, and raspberry mousse layered in a champagne flute with fresh raspberry and mint garnish.
Chocolate Cake- $6
Moist chocolate cake layered with chocolate mousse and served with vanilla bean ice cream.
Cheesecake-$5
Creamy cheesecake topped with raspberry syrup and fresh raspberries.
Three Course – $27 Four Course – $33
