July 1st-2nd, 2011

Grilled Cheese of the week: June 26th-July 3rd: Sourdough bread with meunster cheese and sliced pickles served with your choice of soup.  $6.22

Chef’s Table Menu

 First Course

 Fried Artichokes-$4

Lightly breaded artichoke hearts served with lemon dill butter and fine diced tomato.

 Ahi Tuna-$4

Black sesame encrusted tuna served on julienne cucumber and carrot with spicy ginger soy sauce and cucumber wasabi.

 Second Course

 Spinach Salad- $5

Baby spinach topped with fresh blueberries, blue cheese crumbles, sliced almonds and an orange poppy seed vinaigrette.

 Pea Soup- $5

Minted puree of spring peas, onion, and lemon.

 Main Course

 Roast Quail – $19

Bacon wrapped quail halves topped with crisp apple fennel slaw, walnut dust and Crispin cider butter, served with roasted potato medley and vegetable du jour.

 Sommelier’s recommendation:     Wine – Hellfrich Gewürztraminer        Beer – Lagunitas Lil’ Sumpin Sumpin                                     

 Fried Grouper-17

Fresh Florida grouper hand battered served with mango sauce, fried plantains, cilantro, candied lime and steamed white rice.

 Sommelier’s recommendation :      Wine – Domaine de la tour Chardonnay       Beer – Stoudt’s Karnival Kolsch

 Shrimp Pasta – $16

Sautéed shrimp and andouille sausage tossed with bell peppers in a rich four cheese sauce topped with Hanover tomato relish.

 Sommelier’s recommendation:     Wine – Chateau d’orschwihr Pinot Blanc      Beer – Lagunitas Lil’ Sumpin Sumpin

 Dessert

 “American” Toast- $6

Bourbon brown sugar battered pound cake pan fried, topped with caramelized granny smith apples and fresh whipped cream.

 Panna Cotta – $6

Vanilla panna cotta, honeydew melon “soup”, raspberries, almond cookie and fresh mint.

 *Ask your server about our other seasonal desserts*

 Three Course – $27                                           Four Course – $33