Grilled Cheese of the Week: August 24th-29th, 2011– Olive Oil and rosemary Italian bread with dill havarti cheese and local cucumbers. $6.22
Chef’s Table Menu
First Course
Steamed Mussels-$4
Black mussels, bacon, tomato, and lemon-basil in white wine and butter finished with saffron aioli.
Beet Carpaccio-$4
Thin sliced roasted local beets, candied walnut dust, peppadew goat cheese, chives, and rosemary citrus vinaigrette.
Second Course
Garden Salad- $5
Green leaf lettuce, heirloom tomatoes, and sweet bell peppers drizzled with zesty ranch dressing.
Rosemary Chicken Soup- $5
Creamy soup of tender chicken, fresh rosemary, bacon and vegetables.
Main Course
Atlantic Salmon- $19
Fresh pan seared salmon fillet topped with bacon, roasted red pepper, and chive cream sauce, served with roasted Yukon potatoes and fresh green beans.
Roast Chicken – $17
Herb roasted chicken breast topped with pomegranate-balsamic beurre blanc and crispy onions, served with with roasted Yukon potatoes and fresh green beans.
Italian Pasta- $16
Cavatelli noodles tossed with sweet Italian sausage, bell peppers, shallot, sundried tomato, and fresh mozzarella in a pesto sauce, served with rosemary, olive oil bread.
Dessert
Yogurt Parfait- $6
Rich Italian spice cake layered with lemon crème, served with blackberry-peach chutney.
Mango Pie – $6
Creamy mango pie in a flaky graham crust served with shaved honeydew ice and almond cookie crumbs.
*Ask your server about our other seasonal desserts*
Three Course – $27 Four Course – $33
