Chef’s Table Menu

First Course

Pork Medallions – $5

Seared pork medallions with blackberry sauce and fresh pea shoots.

Baked Brie-$5

Brie cheese in puff pastry with candied walnuts and blueberry-maple syrup.

Fried Avocado-$5

Breaded half avocado topped with lump crab, citrus radishes and fresh mint.

Second Course

Baby Greens – $5

Baby greens, bleu cheese crumbles, kalamata olives, and house bruschetta drizzled with sun-dried tomato vinaigrette.

Lemon Chicken Soup- $5

Roasted chicken, asparagus, and fresh herbs in a light lemon broth.

Chicken Caesar Napoleon- $5

Roasted Chicken layered with Asiago crisps, green leaf lettuce and tomato finished with creamy Caesar dressing.

Main Course

Swordfish – $20

Ancho chile rubbed, grilled swordfish with strawberry and jalapeno salsa, served with herb whipped potatoes and vegetable du jour.

Duck Breast – $19

Bourbon-brown sugar marinated duck served on herb whipped potatoes with sautéed spinach, bacon, candied walnuts and crisp granny smith apples.

Stuffed Chicken – $18

8 oz. herb seasoned chicken breast stuffed with Italian sausage and wild rice, served with a mustard-thyme cream sauce and vegetable du jour.

Polenta – $16

Creamy polenta with fresh mozzarella, sliced mushrooms, and . . . → Read More: May 17th, 2011