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July 15th-17th, 2011

By Chef Tom, on July 15th, 2011

Grilled Cheese of the week:  Grilled marble rye with gruyere cheese and local heirloom tomatoes served with your choice of soup.  $6.22

 

Chef’s Table Menu

 First Course

 Swordfish Skewers-$4

Citrus marinated swordfish skewers served with 622 slaw and mango rum sauce.

Tempura Soft Shell-$4

Lightly fried Tabasco battered soft shell crab with peach salsa and cilantro.

 Second Course

 Cucumber Mint Salad- $5

Local cucumbers, red onion, fresh mint and dill served with a sweet honey yogurt dressing.

Bloody Mary Soup- $5

Spicy tomato soup with fresh basil, parsley, and vodka.

 Main Course

 Fresh Corvina – $19

Key West Lime seasoned corvina fillet served with jicama-fennel salad, fresh cilantro, vegetable du jour, and mashed potatoes.

 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.

  Cajun Pasta – $15

Penne noodles tossed with jalapeno cheddar sausage, bell pepper, caramelized onions, diced tomato, and mushrooms in four cheese sauce, topped with blackened chicken. 

  Dessert

 Pineapple Upsidedown Cake- $6

Individual pineapple cakes served warm with raspberry syrup and powdered sugar.

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

 

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