June 22, 2011

Grilled Cheese of the Week:  June 22nd to June 26th: Jalapeno cornbread with queso fresco, sport peppers and diced tomato, served with your choice of soup. $6.22

Chef’s Table Menu

 First Course

 Chicken Skewer-$4

Tender chicken, fresh pineapple, and queso fresco grilled on a skewer with jalapeno cream. 

 Beet Carpaccio-$4

Thin sliced roasted beet, bleu cheese, beet syrup, lemon zest, and balsamic reduction.

 Second Course

 Pear Salad- $5

Local crisphead lettuce topped with sliced pears, blue cheese, almond crumbles, and fresh apple vinaigrette.

 Crab Bisque- $5

Lump crabmeat, tomatoes, herbs and old bay in a rich cream soup.

 Main Course

 Black Bass – $23

Head on black sea bass deep fried in peanut oil served with green onion soy sauce and crispy leeks.  Served with roasted sweet potatoes and zucchini and squash.

 Penne Pasta – $17

Penne pasta tossed with roasted garlic, shallot, lemon zest and ricotta in a sun dried tomato cream sauce finished with fresh chiffonade basil.

 Beef Medallions – $19

Grilled beef roulade stuffed with smoked gouda, fresh pears and thyme served with brandy cream sauce, roasted sweet potatoes and zucchini and squash.

 Dessert

 We offer a variety of traditional homemade and specialty desserts.  Please ask your server for more details!

Three Course – $27                                           Four Course – $33