Grilled Cheese of The Week: August 17th-21st; Toasted olive oil and rosemary Italian bread, bacon, and smoked fontina cheese served with your choice of house made soups. $6.22
Chef’s Table Menu
First Course
Grilled Tomato Caprese-$4
Grilled roma tomato, fresh mozzarella, marinated sun dried tomato, basil, and balsamic reduction.
Ahi Tuna-$4
Garlic and lemon rubbed Ahi tuna served medium rare over eggplant puree with saffron aioli.
Second Course
Citrus Rosemary Salad- $5
Baby greens, granny smith apples, mandarin oranges, dill havarti cheese, and asparagus tips dressed with citrus rosemary vinaigrette.
Carrot Soup- $5
Velvety puree of carrots with shallot, orange, ginger and honey flavors.
Main Course
Spicy Black Mussels- $18
Spicy chorizo sausage, black mussels, heirloom tomatoes, pineapple and cilantro in a rich white wine butter sauce, served with toasted baguette.
Steak Medallions – $19
Grilled beef medallions stuffed with walnuts, blue cheese and brie, served with red wine-shallot demi, mashed Yukon potatoes, and vegetable du jour.
Crab Baked Shrimp- $18
Grilled Shrimp baked with a rich crab and bread crumb topping, mango cream sauce, and raspberry balsamic vinegar, served with mashed Yukon potatoes and vegetable du jour.
Dessert
Yogurt Parfait- $6
Vanilla yogurt, blackberry and peach coulis, and honeydew mint granita topped with crumbled almond cookie.
Panna Cotta – $6
Vanilla custard served over homemade chocolate chip cookie with sliced bananas, chocolate sauce, and honey.
*Ask your server about our other seasonal desserts*
Three Course – $27 Four Course – $33
