August 12-14th, 2011

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

Chef’s Table Menu

 First Course

 Seared Mahi Mahi-$4

Honey lime seared Mahi Mahi with tomato and avocado over cilantro lime slaw in a fried corn tortilla shell.

 Steak Skewer-$4

Grilled steak skewers served with Portobello mushroom demi sauce and crispy fried onion strips.

 Second Course

 Nectarine Salad- $5

Baby greens, local nectarines, fresh strawberries, toasted almonds, and crystallized ginger dressed with a white merlot, lemon-honey vinaigrette.

 Asparagus Soup- $5

Asparagus, prosciutto, lemon and basil in a light cream soup.

 Main Course

 Monkfish- $18

Pan seared monkfish fillet served over roasted tomato sauce with sautéed spinach, bacon and saffron aioli.  Served with mashed Yukon potatoes and vegetable du jour.

  Surf and Turf – $19

Paprika and tomato rubbed beef medallions and seared scallops with a smoked fontina mornay sauce, served with mashed Yukon potatoes and vegetable du jour.

  Risotto Cakes- $16

Garlic, bell pepper and tomato risotto cakes topped with roasted eggplant and yellow squash and finished with basil infused olive oil and balsamic reduction.

Dessert

 Panna Cotta- $6

Vanilla custard served with fresh nectarines, sliced almonds, and blueberry, peach, white merlot sauce.

Mango Pie – $6

Creamy mango pie in a flaky graham cracker crust served with whipped cream and crystallized ginger.

 *Ask your server about our other seasonal desserts*

 Three Course – $27                                           Four Course – $33