Lunch Special: Dried Jalapeno breaded chicken breast on toasted ciabatta with jalapeno sour cream, pinapple salsa, lettuce and tomato. Served with side of mango coleslaw and shoestring fries. $8.95

Chef’s Table Menu

First Course

Chicken Wonton-$5

Shredded chicken, cucumber relish, and cabbage in a crisp egg roll served with honey soy and Thai chili sauces.

Seared Salmon-$5

Pan seared Atlantic salmon and wilted baby spinach with bacon finished with a garlic-chive vinaigrette.

Bruschetta-$5

Toasted baguette slices, fresh mozzarella cheese, and marinated tomatoes finished with chiffonade basil and balsamic reduction.

Second Course

Corn and Pea Salad-$5

Sweet corn and peas, cherry tomatoes, shaved gruyere cheese and micro-greens finished with lemon garlic basil pesto.

Vietnamese Style Fish Soup-$6

Shrimp, tilapia, mushroom, spinach and green onion in a garlic ginger sweet chili broth.

Crispy Chicken Salad-$5

Crispy fried chicken, granny smith apple, almonds and crumbled bleu cheese over baby greens with a buttermilk chive dressing..

Main Course

Grilled Tilapia-$19

Grilled Tilapia fillet, asparagus, and a lump crab, avocado and grapefruit salad served with garlic herb whipped Yukon potatoes.

Sirloin Steak-$18

Tender grilled Sirloin, fresh tarragon, and béarnaise sauce, served with arlic herb whipped Yukon potatoes and . . . → Read More: April 13, 2011