Grilled Cheese of the Week, May 3-May 8
Marble rye with gruyere cheese and red onion jam served with choice of house made soup. $6.22
Lunch Special: Grilled Pork Medallion over homemade baked beans, served with steamed broccoli and 622 slaw. $8
Chef’s Table Menu
First Course
Flounder Roulade – $5
Flounder fillet rolled around baby spinach, lobster cream, diced tomato, and garlic chive.
Fried Polenta – $5
Crisp polenta over bell pepper and jack cheese salsa topped with Ancho pepper cream.
Pork Skewer-$6
Two tender skewers of pork ribeye, blueberry compote and fresh thyme
Second Course
Baby Green Salad – $6
Baby greens, fresh raspberries, mango stilton, and chopped almond served with champagne mint vinaigrette.
Cream of Celery- $5
Creamy celery soup garnished with shaved radish and mint.
Chorizo Risotto Cakes – $5
Arborio rice cakes with spicy chorizo served on salsa verde with lime and cilantro.
Main Course
Grilled Lamb Chops – $20
Red wine and fresh herb marinated lamb loin chops in vesuvio sauce served with sautéed green beans and roasted potatoes.
Striped Bass – $19
Zucchini wrapped striped bass, roast corn puree, wild mushrooms, garlic chive, and red onion marmalade served with roasted potatoes.
Sautéed Shrimp – $18
Green chile marinated shrimp on top of fresh cilantro-tomato salad and Mexican cornbread, finished with chipotle and red pepper sauce.
Stuffed Chicken – $18
Pan seared herb crusted chicken breast stuffed with baby spinach and brie cheese served with sun-dried tomato cream sauce, sautéed green beans and roasted potatoes.
Spring Risotto – $17
Creamy Arborio rice, garlic, garlic chive, asparagus, and wild mushrooms finished with carrot radish salad and asiago crisps.
Dessert
White Chocolate Mousse – $6
Creamy White chocolate mousse, orange-almond tuile, raspberry coulis, and fresh strawberries, blueberries and raspberries finished with powdered sugar and mint.
Andes Mint Chocolate Cake- $5
Moist Chocolate cake layered with mint ganache and topped with chopped Andes mints and fresh mint.
Lemoncello-$6
A champagne flute filled with whipped cream and Italian lemoncello.
Three Course – $28 Four Course – $34
