Chef’s Table Menu
First Course
Chicken Wonton-$5
Shredded chicken, cucumber relish, and cabbage in a crisp egg roll served with roast corn puree, harissa aioli and micro-greens.
Tempura Vegetables-$5
Broccoli, asparagus, cherry tomatoes and button mushrooms in light tempura batter with Thai chili dipping sauce.
Stuffed Shrimp-$5
Jumbo grilled shrimp stuffed with fresh salmon, boiled egg, and dill with a lemon butter sauce.
Second Course
Spring Baby Greens-$5
Strawberry, feta, walnut and orange zest on baby greens with strawberry vinaigrette.
Sweet Pea Soup-$5
Rich pea soup served with mint crème fraiche.
Fish Taco Salad-$6
Seared Tilapia in fried flatbread shell with red onion, cabbage, and mango slaw garnished with diced avocado and slivered almonds.
Main Course
Atlantic Salmon-$20
Fresh pan seared Salmon fillet, harissa aioli, and sweet corn and pea salad, served with green onion whipped Yukon potatoes.
Sirloin Steak-$19
Tender grilled Sirloin, slow cooked button mushrooms, and fried sweet potato garnish, served with green onion whipped Yukon potatoes.
Jalapeno Chicken-$18
Two dried jalapeno breaded chicken breasts, poblano puree, tropical pico de gallo, and jalapeno sour cream, served with green onion whipped Yukon potatoes and sautéed zucchini and squash.
Soft Shell Crab-$18
Soft Shell Crabs deep fried in lemon-dill buttermilk batter, roasted cherry tomatoes, and caper-brown butter sauce, served with green onion whipped Yukon potatoes.
Linguini-$17
Linguini pasta, braised artichoke hearts, lemon garlic basil pesto sauce, and roasted zucchini and squash salad topped with shaved asiago and grilled baguette.
Dessert
Strawberry Napoleon-$6
Strawberry filling between layers of puff pastry served with Homestead Creamery Black Raspberry Ice Cream.
Peanut Butter Brownie S’more-$6
Peanut butter truffles, graham cracker, and a rich chocolate brownie finished with marshmallow brûlée and dark chocolate ganache.
Tiramisu-$6
Classic Italian pastry garnished with coffee grounds and chocolate shavings.
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