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, breaded eggplant, and linguine in light tomato herb sauce with shaved asiago and garlic bread.

Red Snapper-$20

Pan seared red snapper, grilled asparagus, and citrus beurre blanc served with long grain wild rice.

 Dessert

 Blueberry Cheesecake-$6

Creamy cheesecake with whole blueberries in a graham cracker crust finished with blueberry coffee compote and white chocolate.

 Chocolate Layer Cake-$6

Rich chocolate cake layered with dried cherries and vanilla crème finished with dark chocolate ganache.

Lemoncello-$7

A champagne flute filled with whipped cream and Italian lemoncello.

THREE COURSE–$28                          FOUR COURSE-$34