Grilled Cheese of the Week: Sourdough bread with smoked gouda and caramelized apples, served with your choice of soup. $6.22
Tuesday Peel’n’eat Shrimp: 1/2 pound of shrimp boiled in Bells Oberon served with cocktail sauce and orange infused drawn butter. $9.00
Chef’s Table Menu
First Course
Stuffed Mushroom-$4
Roasted button mushrooms filled with leeks, spinach, and sage derby cheese served with merlot jelly.
Fresh Raspberry-$4
Local raspberries in almond paste with crushed almond, raspberry vinegar, mint oil, fresh mint, orange zest, and white chocolate shavings.
Second Course
Beet Salad- $5
Local crisphead lettuce with roasted Virginia beets, goat cheese, and shaved radishes dressed with tarragon, lemon and honey vinaigrette.
Carrot Soup- $5
Creamy puree of carrots, parsnips, ginger and vegetable broth.
Main Course
Blue Marlin – $21
Grilled Hawaiian blue marlin, roasted sweet potatoes, fresh banana and chili cream sauce and fried plantains served with steamed broccoli.
Shrimp Pasta – $20
Chipotle battered shrimp on top of linguine pasta tossed with roasted red peppers, leeks
and andouille cream sauce.
Roasted Quail – $22
A pair of herb roasted whole quail stuffed with corn, tomatoes, and bacon served on wild rice with sautéed shiitake mushrooms and arugula served with Tabasco butter sauce.
Dessert
Peach Pie- $6
Sliced peaches, brown sugar and cinnamon baked in pastry crust
served with raspberry sauce and local fresh raspberries.
Orange Sorbet- $6
Refreshing Orange Sorbet served in an orange shell.
Carrot Cake-$6
Moist carrot cake with diced pineapple frosted with cream cheese icing and crushed walnut.
Three Course – $28 Four Course – $34
