Grilled Cheese of the Week, April 19th-24th…..$6.22
-Shredded zucchini and squash, homemade salsa, and cheddar cheese between jalapeno cornbread served with your choice of our housemade soups.
Chef’s Table Menu
First Course
Stuffed Portabello-$5
Roasted portabello mushroom stuffed with wild rice finished with pepper jack cream sauce.
Duck Leg Confit-$6
Slow cooked duck leg served with red wine syrup and a cremini mushroom and arugula salad.
Sweet Potato Fritters-$5
Fried sweet potato and ricotta fritters with wilted local collard greens, toasted walnuts and green onion.
Second Course
Angel Hair Crabcake-$6
Lump crabmeat wrapped in angel hair pasta and fried, served with Dijon cream sauce, diced tomato and micro greens.
Bean and Gnocchi Soup-$5
Fresh fava beans, white beans, mushrooms and potato pasta in a vegetable and herb broth.
Country Greens Salad-$5
Baby spinach, arugula, and local mustard greens, bacon, hard boiled egg and garlic peppercorn dressing.
Main Course
Steak Chimichurri-$18
South American seasoned beef medallions over a tomato, red onion and cilantro salad served with cilantro sauce and roasted Yukon potatoes.
Duck Breast-$20
Almond encrusted duck breast, homemade applesauce, and braised red cabbageserved with green beans and roasted Yukon potatoes.
Penne Pasta-$17
Fresh fava beans, cauliflower, tomato and penne pasta tossed in olive oil, sage and lemon zest finished with shaved asiago and grilled baguette.
Red Snapper-$19
Pistachio encrusted red snapper, sweet Italian sausage and romesco sauce served with green beans and roasted Yukon potatoes.
Dessert
Peanut Butter Cheesecake-$6
Creamy peanut butter cheesecake in a graham cracker crust with a crumbled brownie topping.
Mini Brioche-$6
Mini orange flavored brioche served with milk chocolate, almond cream, and orange zest.
Lemoncello-$7
A champagne flute filled with whipped cream and Italian lemoncello.
THREE COURSE–$28 FOUR COURSE-$34
