Grilled Cheese of the Week: Roasted red peppers, spinach and gruyere on marble rye, served with choice of soup. $6.22

Chef’s Table Menu

First Course

Chicken Skewer – $4

Pancetta wrapped chicken skewer with American Honey bourbon barbeque sauce and chives.

Roasted Pear – $4

Brandy simple syrup dipped pears rolled in crushed walnut and roasted, served with blue cheese, fresh basil, and balsamic reduction.

Second Course

Braised Pork Salad – $5

Braised pork, baby arugula, mixed baby greens, apricot-honey chutney and orange vinaigrette.

White Bean and Kale Soup – $5

Rich herb broth with cannellini beans, local kale, tomatoes, cavatelli noodles, and asiago cheese.

Main Course

Braised Beef Shortrib – $23

Slow roasted bone in short rib over creamy stone-ground grits with roasted tomatoes and onion, finished with smoked bacon and Gouda cream sauce, and baby arugula and mustard greens.

Shrimp Pasta – $17

Jumbo shrimp, roasted bell peppers, artichokes, and pancetta tossed in our rich four-cheese sauce with linguine noodles.

Grilled Wahoo – $19

Fresh Cajun seasoned Wahoo fillet over wilted spinach, mandarin oranges and green olives finished with tangy remoulade and capers, served with roasted Yukon potatoes.

. . . → Read More: Sept. 30th-Oct. 2nd, 2011