Grilled Cheese of the Week: May 10th – May 15th
Think sliced sourdough, horseradish and chive havarti, and salami. Served with your choice of our home made soups. $6.22
Lunch Special:
Baby spinach and Brie cheese stuffed chicken breast pan seared with a light cream sauce. Served with vegetable du jour. $9.00
Chef’s Table Menu
First Course
Striped Bass – $6
Zucchini wrapped striped bass, cauliflower mash, and carrot puree.
Sautéed Shrimp – $5
Green chile marinated shrimp, Mexican cornbread and chipotle and red pepper sauce.
Cucumber Napoleon-$5
Sliced cucumber, strawberry, tarragon, and feta cheese with a light lemon vinaigraitte.
Second Course
Baby Green Salad – $5
Baby greens, pickled radishes, bleu cheese, and walnut dressed with olive oil and balsamic vinegar.
Potato Soup- $5
Creamy potato soup with horseradish-chive havarti.
Melon Salad – $5
Sliced melon, fresh raspberries, fresh tarragon, and almond dust drizzled with honey.
Main Course
Grilled Pork – $19
Herb seasoned pork ribeye served with blueberry thyme compote served with wild rice and sautéed green beans.
Blackened Mahi Mahi – $18
Cajun rubbed mahi fillet served with pineapple salsa, wild rice, and sautéed green beans.
Shrimp and Grits – $17
Sautéed jumbo shrimp over creamy stone ground grits topped with green tomato relish and country ham cracklings.
Ziti Alfredo – $16
Ziti pasta, mushrooms, and broccoli in four cheese alfredo garnished with crispy fried onions and asiago basil pesto.
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.
Blueberry Pie- $5
Fresh blueberries, lemon and orange in a flaky pie crust served with vanilla bean ice cream.
Dark Chocolate Cheesecake-$6
Decadent cheesecake with dark chocolate, raspberry coulis and fresh raspberries.
Three Course – $28 Four Course – $34
