Peel’n’eat Shrimp Night: 1/2 pound of jumbo shrimp boiled in Terrapin Big Hoppy Monster Red Imperial Ale, served with cocktail sauce and beer infused drawn butter. $9.00
Chef’s Table Menu
First Course
Risotto Cake-$4
Garlic, bell pepper and tomato risotto cake topped with roasted eggplant and yellow squash and finished with basil infused olive oil and balsamic reduction.
Tomato Napoleon-$4
Fried heirloom green zebra tomatoes layered with peppadew goat cheese, raspberry balsamic vinaigrette and garlic-chives.
Second Course
Citrus Rosemary Salad- $5
Baby greens, granny smith apples, mandarin oranges, and asparagus tips dressed with citrus rosemary vinaigrette.
Gazpacho- $5
Chilled soup of local cucumbers, bell peppers and four strains of heirloom tomatoes.
Main Course
Ahi Tuna- $18
Medium rare ahi tuna served over rice noodles and vegetables in a light peanut sauce, finished with cucumber wasabi sauce and crushed peanuts.
Sommelier’s recommendation: Wine – Royal Chenin Blanc Beer – Blue Mountain Rockfish Wheat
Steak Medallions – $19
Grilled beef medallions, Dijon mustard and sage cream sauce, and fried green onions, served with roasted potatoes and vegetable du jour.
Sommelier’s recommendation : Wine – Raymond Cabernet Sauvignon Beer – Humboldt Brown Ale
Five-Pepper Shrimp Risotto- $17
Jumbo shrimp sauteed in our five-pepper spice blend tossed with creamy mango, bacon and smoked fontina risotto, finished with cherry tomatoes and avocado.
Sommelier’s recommendation: Wine – Kung Fu Girl Riesling Beer – Bell’s Oberon
Dessert
Yogurt Parfait- $6
Vanilla yogurt, blackberry and peach coulis, and honeydew mint granita topped with crumbled almond cookie.
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
