Specials

Lunch Features for the Week of October 15th to October 20th

Pear Brie Cheese & Pecan Salad
Assorted baby greens, Brie cheese, toasted pecans and red onion tossed in blueberry merlot vinaigrette dressing   12  Add Chicken   17      Add Salmon   20

Monte Cristo Sandwich
Ham and Swiss cheese on warm french toast served with a side of honey mustard accompanied by french fries and coleslaw 14

Cod Bella Vista
Baked cod topped with onions, peppers tomatoes, basil pesto and breadcrumbs served with rice pilaf   15

Lobster Mac & Cheese
Elbow Macaroni, Maine lobster meat tossed in a smoked cheese cream sauce served with a side of stewed tomatoes 18

Quiche
Caramelized onion, spinach, Swiss cheese and egg baked in a flaky crust and served with a side salad   12

 

 

~Try one of our delicious homemade desserts~

 

Dinner Features for the Week of October 19th  October 25th 

Appetizers

Bacon, Brown Sugar Brussels Sprouts
Sautéed fresh Brussels sprouts tossed with Applewood smoked bacon, onions and brown sugar   12

Strawberry, Apple & Spinach Salad
Baby spinach, fresh strawberries, granny Smith apples, candied pecans and feta cheese tossed in a honey lemon vinaigrette dressing   13

Entrees

Seafood Gourmet
Crab, shrimp, scallops and mushrooms tossed in a sweet sherry cream sauce then topped with crushed cracker crumbs and baked in a casserole dish   37
Suggested Wine: Santa Margherita Pinot Grigio

Sheppard’s Pie
Seasoned ground beef, mixed vegetables and tossed in a rich gravy and topped with cheddar whipped potatoes   25
Suggested Wine: Kendall Jackson Cabernet Sauvignon

Orange Pork
Pan seared premium reserve pork loin topped with a sweet onion orange marmalade and served with steamed white rice and broccoli florets   26      Small portion   16
Suggested Wine: Mark West Pinot Noir

Barramundi
Pan roasted barramundi fillet topped with a shitaki mushroom lemongrass sauce served with ginger teriyaki roasted potatoes   28      Small portion   18
Suggested Wine: Chateau St. Michelle Riesling

 

 

 

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