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 grilled asparagus topped with balsamic reduction and fresh pea shoots.
Dessert
Peanut Butter Pie – $6
Oreo cookie crust filled with chocolate and creamy peanut butter finished with caramel sauce.
Chocolate Cake- $6
Moist chocolate cake layered with chocolate mousse and served with vanilla bean ice cream.
Cheesecake-$5
Creamy cheesecake topped with raspberry syrup and fresh raspberries.
Three Course – $27 Four Course – $33
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