Chef’s Table Menu

First Course

Stuffed Mushrooms – $5

Italian sausage and wild rice stuffed mushrooms with extra sharp white cheddar cream sauce.

Stuffed Shrimp-$5

Jumbo shrimp stuffed with citrus radish confit and finished with sun-dried tomato butter sauce.

Watermelon-$4

Sliced watermelon, feta cheese, fresh tarragon, and balsamic reduction.

Second Course

Chicken Salad – $5

Pulled chicken, grapes, candied walnut and tarragon served with sourdough croutons.

French Onion Soup- $5

Caramelized onions in a red wine and beef broth finished with crouton and gruyere cheese.

Pea Salad- $5

Green leaf lettuce, peas, crisp snow peas, pea shoots and carrots drizzled with lemon vinaigrette.

Main Course

Snapper – $19

Pan seared Red Snapper with sweet and sour mandarin orange coulis served with green onion mashed potatoes and green beans.

Chicken – $18

Chipotle marinated chicken breast, pearl couscous and white cheddar cream sauce, served with green beans.

Pork – $19

Grilled pork ribeye served over green onion mashed potatoes with roasted fennel and shallot and merlot wine jelly.

Risotto – $16

Creamy Arborio rice tossed with fresh mozzarella, wild mushrooms, green onion, snow peas and cherry tomatoes.

Shrimp – $17

. . . → Read More: May 20, 2011