Grilled Cheese of the Week: June 22nd to June 26th: Jalapeno cornbread with queso fresco, sport peppers and diced tomato, served with your choice of soup. $6.22
Chef’s Table Menu
First Course
Chicken Skewer-$4
Tender chicken, fresh pineapple, and queso fresco grilled on a skewer with jalapeno cream.
Beet Carpaccio-$4
Thin sliced roasted beet, bleu cheese, beet syrup, lemon zest, and balsamic reduction.
Second Course
Pear Salad- $5
Local crisphead lettuce topped with sliced pears, blue cheese, almond crumbles, and fresh apple vinaigrette.
Crab Bisque- $5
Lump crabmeat, tomatoes, herbs and old bay in a rich cream soup.
Main Course
Black Bass – $23
Head on black sea bass deep fried in peanut oil served with green onion soy sauce and crispy leeks. Served with roasted sweet potatoes and zucchini and squash.
Penne Pasta – $17
Penne pasta tossed with roasted garlic, shallot, lemon zest and ricotta in a sun dried tomato cream sauce finished with fresh chiffonade basil.
Beef Medallions – $19
Grilled beef roulade stuffed with smoked gouda, fresh pears and thyme served with brandy cream sauce, roasted sweet potatoes and zucchini and squash.
Dessert
We offer a variety of traditional homemade and specialty desserts. Please ask your server for more details!
Three Course – $27 Four Course – $33
