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June 22, 2011

By Chef Tom, on June 22nd, 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

. . . → Read More: June 22, 2011

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June 19th, 2011

By Chef Tom, on June 18th, 2011%

Appetizer Special

Homemade Crab Dip – $8

Lump crabmeat, diced tomatoes, and herbs in a brandy and lobster cream sauce

served with toasted Olive Oil and Rosemary Italian loaf.

Chef’s Table Menu

First Course

Seared Beef-$4

Thinly sliced beef sirloin quickly seared served with local oyster mushrooms, crispy leeks, and watercress.

Tempura Shrimp-$4

Lightly battered shrimp served on a sesame fried rice cake with sweet and sour mandarin orange sauce.

Second Course

Pear Salad- $5

Local crisphead lettuce topped with sliced pears, blue cheese, almond crumbles,

and fresh apple vinaigrette.

Broccoli and Mushroom Soup- $5

Broccoli florets, shiitake mushrooms, green onions and wild rice in a rich duck broth.

Main Course

Blue Marlin – $21

Pan seared Hawaiian blue marlin, roasted tomatoes, and saffron aioli served with redskin potatoes and zucchini & squash.

Red Snapper – $20

Sautéed red snapper fillet, mandarin orange and radish beurre blanc, and local lemon-basil served with redskin potatoes and zucchini & squash.

Beef Medallions – $19

Grilled horseradish and thyme rubbed . . . → Read More: June 19th, 2011

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