Lunch special: Tender slices of grilled steak on a toasted hoagie roll with gruyere cheese, mushroom gravy and crispy onions. $8.50
Chef’s Table Menu
First Course
Stuffed Poblano-$5
Roasted poblano pepper stuffed with jack and cheddar cheeses served with pineapple salsa.
Steak Skewer-$6
Trio of Argentinean seasoned sirloin skewers served with chimichurri sauce and roasted cherry tomatoes.
Gnocchi-$5
Potato pasta, fresh fava beans and country ham finished with tarragon oil, parsley and lemon.
Second Course
Stuffed Artichoke-$6
Lightly fried artichokes filled with lump crab meat served with tomato herb beurre blanc.
Minestrone-$5
Zucchini, squash, tomato and penne pasta in a vegetable herb broth.
Tossed Salad-$5
Baby greens, sun-dried tomato, artichoke and fresh mozzarella tossed in garlic chive vinaigrette.
Main Course
Atlantic Salmon-$20
Dijon mustard glazed salmon fillet with a citrus, tarragon, and arugula salad served with long grain wild rice.
Pork Ribeye-$18
Bacon wrapped pork medallions, poblano puree, strawberry coulis, and balsamic reduction served with long grain wild rice and vegetable du jour.
Duck Breast-$19
Pan seared duck breast with a white bean, mushroom, and tomato ragout served with vegetable du jour.
Eggplant Linguine-$17
Zucchini, squash, and sun-dried tomato salad, . . . → Read More: April 17th, 2011
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