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July 26th-July 28th, 2011

By Chef Tom, on July 26th, 2011

Grilled Cheese of The Week:  July 26th-July 31st:  Toasted wheat with garlic aioli, gruyere cheese and heirloom tomatoes.  $6.22

Tuesday Only- Peel’n’eat Shrimp Night:  1/2 pound of jumbo shrimp boiled in Blue Mountain Brewery Rockfish Wheat served with cocktail sauce and infused drawn butter.  $9.00

Chef’s Table Menu

 First Course

 Tomato Stack-$4

Sliced heirloom tomatoes, Spanish manchego cheese, chipotle-amaretto balsamic reduction, sliced almonds, capers and fresh sage.

 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, fresh herbs, and lemon vinaigrette.

 Apple and Carrot Soup- $5

Carrots, apples, celery, jicama and fennel in a rich broth.

 Main Course

 Ahi Tuna – $19

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

 Shrimp Skewers-18

Andouille sausage, shrimp and chicken skewers served over Cajun risotto with mango coulis and vegetable du jour.

 Almond Crusted Chicken- $17

Almond crusted chicken breast over linguine noodles tossed with artichokes, heirloom cherry tomatoes, and pesto sauce.

 Dessert

 Chocolate Cake- $6

Rich chocolate cake with oreo chunks served with chocolate syrup and Homestead Creamery Cookies’n’Cream ice cream.

 Pineapple Upsidedown Cake – $6

Individual pineapple cake topped with kiwi-white chocolate ice cream and watermelon sauce.

 *Ask your server about our other seasonal desserts*

 Three Course – $27                                           Four Course – $33

 

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