July 22nd-July 24th, 2011

Grilled Cheese of The Week-  July 19th-24th:  Grilled Wheatberry bread with spanish manchego cheese, roasted red peppers, and house chipotle aioli, served with your choice of our house soups.  $6.22

Chef’s Table Menu

 First Course

 Pork Roulade-$4

Thin sliced pork rolled around cream cheese, walnut, and apple finished with a horseradish sauce..

 Watermelon-$4

Sliced watermelon, queso blanco, celery, lemon-basil, walnut, and balsamic reduction.

 Second Course

 Cherry Tomato Salad- $5

Heirloom cherry tomatoes, local cucumbers, and bleu cheese topped with fresh greens and lemon vinaigrette.

 Saffron Fish Chowder- $5

Creamy saffron soup with onion, celery, potatoes, swordfish and whitefish.

 Main Course

 Ahi Tuna – $19

Medium rare sesame crusted ahi tuna served with spicy pickled cucumbers and napa cabbage, watermelon syrup and mashed sweet potatoes.

 Grilled Pork-18

Ancho chile and brown sugar rubbed boneless pork chop served with roasted sweet corn salsa, pineapple sauce, whipped sweet potatoes and vegetable du jour.

 Shrimp Scampi- $16

Sauteed shrimp, prosciutto, roasted red peppers, pineapple and parsley in a citrus and peppadew butter sauce over linguine noodles. 

Dessert

 Cheesecake- $6

Vanilla cheesecake served with peanut butter mousse and homemade bourbon caramel.

 Pineapple Upsidedown Cake – $6

Individual pineapple cake topped with kiwi-white chocolate ice cream and dried pineapple chip.

 *Ask your server about our other seasonal desserts*

 Three Course – $27                                           Four Course – $33