Grilled Cheese of the Week: June 1- June 5
Jalapeno cornbread with extra sharp white cheddar cheese, diced red onion and green onion, served with your choice of our homemade soups.
Chef’s Table Menu
First Course
Seared Duck – $4
Sliced duck breast with mango soy sauce, arugula, candied orange peel.
Sautéed Shrimp-$5
Trio of sautéed shrimp with sweet and sour mandarin orange sauce and sesame wilted cabbage.
Antipasto Skewers-$4
Skewers of artichoke, cherry tomato, fresh mozzarella, and kalamata olive topped with basil pesto.
Second Course
Crisphead Lettuce Salad – $5
Local crisphead lettuce, green beans, sliced radishes, and avocado with tomato vinaigrette.
Butternut Squash Soup- $5
Creamy Butternut squash soup with fresh thyme.
Arugula Salad- $5
Fresh arugula, local strawberries, fresh tarragon, and feta cheese with champagne lemon vinaigrette.
Main Course
Veal Scallopini – $19
Breaded veal scallopini, almond risotto cakes, sun dried tomato relish, lemon cream sauce and fried artichoke petals served with green beans.
Stuffed Chicken – $18
Pan seared chicken breast stuffed with gruyere cheese, bacon and fresh thyme, served with butternut squash puree, balsamic reduction, green beans and wild rice.
Ahi Tuna – $18
Medium Rare Ahi Tuna served with cherry tomato chutney, pearl couscous, green beans and garlic aioli.
Cheese Tortellini – $16
Cheese stuffed tortellini in four cheese alfredo with mushroom, asparagus, arugula and baby spinach, served with garlic bread.
Dessert
Cheesecake- $5
Creamy vanilla cheesecake served with raspberry sauce and fresh local strawberries.
Peanut butter pie- $6
Layers of peanut butter and chocolate in Oreo crust served with fresh banana puree, caramel sauce, and crushed peanuts.
Lemoncello-$7
Whipped cream and Italian style lemoncello served in a champagne flute. Get a pair of complimentary champagne flutes with purchase.
Three Course – $27 Four Course – $33
