Grilled Cheese of the Week; 8/9-8/14; Toasted wheat with jalapeno cheddar and peach coulis, served with your choice of house made soups. $6.22
Tuesday Night Only: Peel’n’eat Shrimp Night: 1/2 pound of jumbo shrimp boiled in 21st Amendment “Back in Black” black IPA, served with cocktail sauce and infused drawn butter. $9.00
Chef’s Table Menu
First Course
Pork Taquito-$4
Jerk pork, jalapeno cheddar cheese, and corn salsa fried in a corn tortilla, served with garlic-chive buffalo ranch.
Flounder Roulade-$4
Flounder and spicy capicolla ham wrapped around artichoke and roasted red peppers finished with saffron aioli and capers.
Second Course
Nectarine Salad- $5
Baby greens, local nectarines, fresh strawberries, toasted almonds, and crystallized ginger dressed with a white merlot, lemon-honey vinaigrette.
Roasted Beet Soup- $5
Roasted Virginia beets, granny smith apples, and cabbage in a rich broth.
Main Course
Ahi Tuna- $19
Medium rare seared Ahi tuna, heirloom cherry tomato relish, and saffron aioli served with whipped Yukon potatoes and vegetable du jour.
Grilled Pork – $17
Garlic, cumin, and ginger rubbed pork ribeye topped with roasted eggplant, shallots, diced tomatoes, and whole grain mustard aioli, served with whipped Yukon potatoes and vegetable du jour.
Fried Shrimp Pasta- $17
Spicy battered shrimp over cavatelli pasta tossed with diced mango, lime segments, green chiles, and cream, finished with a dark rum-brown sugar reduction and fresh cilantro.
Dessert
Panna Cotta- $6
Vanilla custard served with fresh nectarines, sliced almonds, and blueberry, peach, white merlot sauce.
Turtle Cheesecake – $6
Individual chocolate, caramel and pecan cheesecake served with homemade bourbon caramel.
*Ask your server about our other seasonal desserts*
Three Course – $27 Four Course – $33
