Chef’s Features:
~ Ribeye with Mushrooms & Blue Cheese Butter – fire-grilled 14 oz. ribeye seasoned with our blackening steak rub, topped with sautéed mushrooms and blue cheese butter, $48
~ Pecan Crusted Salmon with Balsamic Maple Glaze – fresh salmon with pecan crust topped with balsamic maple glaze, served with sweet corn risotto and sautéed green beans (no potato choice), $32
~ Shrimp with Sweet Corn Risotto & Bacon – sautéed local Ness’ sweet corn with tomato and onion, tossed in creamy risotto rice with parmesan, topped with three broiled jumbo shrimp and our bacon bits (no potato choice), $30
~ Pan-seared Scallops – Pan-seared jumbo scallops served with butter, $38
~ Haddock Almondine – broiled 12 oz. haddock filet with toasted almonds and hollandaise sauce, served with rice (no potato choice), $31
~ Pasta of the Day: Shrimp Scampi Cavatappi –shrimp sautéed with garlic, tomatoes and spinach, tossed with cavatappi pasta in white wine lemon butter sauce, topped with parmesan cheese (no salad/soup or potato), $29
Appetizer: Bacon-wrapped Shrimp with Cocktail Sauce three jumbo s shrimp wrapped in cherrywood smoked bacon served with cocktail sauce, $15
Soups: Tomato Basil, Steak & Potato
Desserts: Key Lime Pie, Oreo Cheesecake, Peanut Butter Cheesecake
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