Peel’n’eat Shrimp Night: 1/2 pound of jumbo shrimp boiled in Terrapin Big Hoppy Monster Red Imperial Ale, served with cocktail sauce and beer infused drawn butter. $9.00

Chef’s Table Menu

First Course

Risotto Cake-$4

Garlic, bell pepper and tomato risotto cake topped with roasted eggplant and yellow squash and finished with basil infused olive oil and balsamic reduction.

Tomato Napoleon-$4

Fried heirloom green zebra tomatoes layered with peppadew goat cheese, raspberry balsamic vinaigrette and garlic-chives.

Second Course

Citrus Rosemary Salad- $5

Baby greens, granny smith apples, mandarin oranges, and asparagus tips dressed with citrus rosemary vinaigrette.

Gazpacho- $5

Chilled soup of local cucumbers, bell peppers and four strains of heirloom tomatoes.

Main Course

Ahi Tuna- $18

Medium rare ahi tuna served over rice noodles and vegetables in a light peanut sauce, finished with cucumber wasabi sauce and crushed peanuts.

Sommelier’s recommendation: Wine – Royal Chenin Blanc Beer – Blue Mountain Rockfish Wheat

Steak Medallions – $19

Grilled beef medallions, Dijon mustard and sage cream sauce, and fried green onions, served with roasted potatoes and vegetable du jour.

Sommelier’s recommendation : Wine – Raymond Cabernet Sauvignon Beer – Humboldt . . . → Read More: August 16th-18th, 2011