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 18th, 2011