Saturday, May 21
Chef’s Features:
~ Prime Rib – King 20 oz. $40, Queen 16 oz. $35, Petite 12 oz. $30
~ Strawberry Chicken – 6 oz. chicken breast, fire-grilled and glazed in a sweet sauce, topped with fresh sliced strawberries and balsamic reduction, served over rice pilaf and seasonal vegetables (no potato choice), $26
~ Pistachio Crusted Wahoo with Lemon Brown Butter Hollandaise – fresh wahoo with pistachio crust topped with lemon brown butter hollandaise sauce and served with garlic & herb rice pilaf and sautéed broccolini (no potato choice), $30
~ Potato & Cheddar Crusted Cod – two piece baked cod with potato, cheddar and herb crust, $23
~ Haddock Almondine – broiled with toasted almonds and hollandaise over rice (no potato choice), $27
~ Pasta of the Day: Italian Shrimp Pasta with Red Wine tomato Sauce –shrimp sautéed with garlic, asparagus and spinach tossed in our red wine tomato sauce, topped with parmesano. Served with fresh baked bread (no salad/soup or potato), $28
Appetizer: Crab Cakes with Remoulade – two crispy house made crab cakes served with remoulade sauce, $12
Soups: Corn & Bacon Chowder, Chicken Dumpling
Desserts: Key Lime Pie, Caramel Apple Cheesecake, Peanut Butter Cheesecake
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