Lunch Features for the Week of November 12th to November 17th

BLT Wedge Salad
An Iceberg wedge topped with applewood smoked bacon crumbles, grape tomatoes and homemade bleu cheese dressing   13      Add chicken   18      Add Salmon   21

Ham & Cheese Pot Pie
Applewood ham, carrots, celery, onions, potatoes and cheese all baked in our homemade gravy topped with a flaky crust served with a garden salad   16

Bistro Salmon Sandwich
Smoked salmon, lettuce, tomato, hickey bacon and our homemade bistro sauce served on your choice of bread accompanied by fresh cut french fries and coleslaw   16

Lobster Tail
5oz cold water lobster tail served with drawn butter and your choice of potato or vegetable du jour   17

Four Cheese Quiche
Parmesan, mozzarella, smoked cheddar and provolone cheese with egg baked in a flakey crust accompanied with a garden salad   12


~Try one of our delicious homemade desserts~



Dinner Features for the Week of November 16th to November 22nd


Bacon Wrapped Shrimp
Jumbo shrimp wrapped in bacon and served with honey mustard dipping sauce   17

Spinach Salad
Fresh baby spinach, hard-boiled egg, purple onions and croutons tossed in a hot bacon dressing   14


Lobster Stuffed Flounder
Baked flounder topped with Maine lobster stuffing finished with a fresh dill buerre blanc   29      Small portion   19
Suggested Wine: Sonoma Cutrer

Garlic Crusted rack of Lamb
New Zealand lamb rack topped with garlic herb crust served with quinoa tabouli salad and a side of mint jelly    32 Small portion   21
Suggested Wine: Brancott Sauvignon Blanc

Chicken Saltimbocca
Pan seared chicken topped with spinach, prosciutto ham and melted swiss cheese finished with a sweet sherry cream sauce accompanied by your choice of potato or vegetable du jour   25      Small portion   16
Suggested Wine: Brancott Sauvignon Blanc

Jambalaya Style Seafood Risotto
Sautéed shrimp, scallops, crabmeat, andouille sausage, peppers and onions tossed in a creamy Cajun Risotto   33 Small portion   21
Suggested Wine: St. Michelle Riesling




~Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food -borne illness~