Peel’n’eat Shrimp Night: 1/2 pound of jumbo shrimp boiled in Terrapin Big Hoppy Monster Red Imperial Ale, served with cocktail sauce and beer infused drawn butter. $9.00

Chef’s Table Menu

 First Course

 Risotto Cake-$4

Garlic, bell pepper and tomato risotto cake topped with roasted eggplant and yellow squash and finished with basil infused olive oil and balsamic reduction.

 Tomato Napoleon-$4

Fried heirloom green zebra tomatoes layered with peppadew goat cheese, raspberry balsamic vinaigrette and garlic-chives.

 Second Course

 Citrus Rosemary Salad- $5

Baby greens, granny smith apples, mandarin oranges, and asparagus tips dressed with citrus rosemary vinaigrette.

 Gazpacho- $5

Chilled soup of local cucumbers, bell peppers and four strains of heirloom tomatoes.

 Main Course

Ahi Tuna- $18

Medium rare ahi tuna served over rice noodles and vegetables in a light peanut sauce, finished with cucumber wasabi sauce and crushed peanuts.

 Sommelier’s recommendation:   Wine – Royal Chenin Blanc    Beer – Blue Mountain Rockfish Wheat

 Steak Medallions – $19

Grilled beef medallions, Dijon mustard and sage cream sauce, and fried green onions, served with roasted potatoes and vegetable du jour.

 Sommelier’s recommendation :    Wine – Raymond Cabernet Sauvignon     Beer – Humboldt Brown Ale

 Five-Pepper Shrimp Risotto- $17

Jumbo shrimp sauteed in our five-pepper spice blend tossed with creamy mango, bacon and smoked fontina risotto, finished with cherry tomatoes and avocado.

 Sommelier’s recommendation:   Wine – Kung Fu Girl Riesling     Beer – Bell’s Oberon

 Dessert

 Yogurt Parfait- $6

Vanilla yogurt, blackberry and peach coulis, and honeydew mint granita topped with crumbled almond cookie.

Mango Pie – $6

Creamy mango pie in a flaky graham cracker crust served with whipped cream and crystallized ginger.

*Ask your server about our other seasonal desserts*

 Three Course – $27                                           Four Course – $33