Grilled cheese of the week: May 24- May 29
Grilled Wheatberry with sage derby cheese bacon and sliced tomato served with your choice of soup. $6.22
Lunch Special:
Chicken salad with sliced grapes, toasted walnuts, and fresh tarragon with tomato and lettuce on wheatberry toast. Served with your choice of side. $7.50
Chef’s Table Menu
First Course
Green Apple Napoleon – $5
Caramelized Granny Smith apple, sage derby cheese, dried cherries and candied walnut dust.
Sautéed Shrimp-$5
Red Sea shrimp sautéed in butter with cherry tomatoes and fried artichoke hearts.
Watermelon Gazpacho-$4
Chilled Watermelon “soup” with shaved fennel, blackberries, and fresh mint.
Second Course
Orange Salad – $5
Sliced oranges, red onion, kalamata olive, fresh oregano and local butter lettuce dressed with chive, olive oil and red wine vinegar.
Cream of Mushroom- $5
Wild mushrooms, peas, and green onion in a rich cream soup.
Fried Polenta- $5
Creamy polenta topped with sautéed Portobello mushroom and tomato vinaigrette.
Main Course
Red Snapper – $19
Pan seared Red Snapper with spinach and shallot cream sauce and fresh raspberries, served with herb whipped potatoes and green beans.
Duck Breast – $18
Sesame ginger seared duck breast over rice noodles with snow peas, green onion, carrot and pickled cucumber.
Pork Ribeye – $19
Grilled pork ribeye with roasted fennel puree and blackberry coulis, served with herb whipped potatoes and green beans.
Penne Pasta – $16
Penne pasta tossed with peas, asparagus, garlic-chive, and lemon pesto served with garlic bread.
Dessert
Butter Pound Cake- $5
Rich pound cake layered with lemon mousse and topped with strawberry compote.
Chocolate Cake- $6
Moist chocolate cake layered with chocolate mousse and served with vanilla bean ice cream.
Lemoncello-$7
Whipped cream and Italian style lemoncello served in a champagne flute.
Three Course – $27 Four Course – $33
