Grilled Cheese of the week: Grilled marble rye with gruyere cheese and local heirloom tomatoes served with your choice of soup. $6.22
Tuesday Only, Peel’n’eat Shrimp Night: 1/2 pound of jumbo shrimp in an Ommegang Rare Vos (Belgian style amber ale) boil served with cocktail sauce and Rare Vos infused drawn butter. $9.00
Chef’s Table Menu
First Course
Sweet Potato Fritters-$4
Trio of deep fried sweet potato and ricotta fritters served with “Thai” ketchup and an herb salad.
Stuffed Tomato-$4
Roasted Hanover tomato filled with andouille sausage and herbs topped with melted mozzarella.
Second Course
Cucumber Salad- $5
Local cucumbers thinly sliced topped with feta cheese, fresh mint, fresh oregano, red wine vinegar and garlic oil.
Chorizo Corn Chowder- $5
Chorizo sausage, corn, and onions in a cream soup with lime and cilantro.
Main Course
Soft Shell Crab – $19
Jalapeno breaded soft shell crabs, peach salsa, prosciutto butter sauce, and fresh cilantro over creamy risotto.
Sommelier’s recommendation: Wine – Sciarpa Pinot Grigio Beer – Bell’s Oberon
Steak Medallions-18
Balsamic and red wine marinated steak stuffed with feta cheese and fresh dill, served with cucumber horseradish sour cream, boiled potatoes, and local French beans.
Sommelier’s recommendation : Wine – Las Nencias Malbec Reserve Beer – Humboldt Brown Ale
Pesto Fettucine – $15
Fettucine noodles tossed with heirloom cherry tomatoes, corn, and zucchini in a seven-herb pesto sauce.
Sommelier’s recommendation: Wine – Ali Sangiovese Beer – Ommegang “Rare Vos” Begian-style Amber
Dessert
Chocolate Orange Cake- $6
Moist chocolate cake with orange butter cream frosting served with peach ice cream and crystallized ginger.
Panna Cotta – $6
Vanilla panna cotta, whipped cream, sliced kiwi, blueberry, and white chocolate drizzled with honey.
*Ask your server about our other seasonal desserts*
Three Course – $27 Four Course – $33
