Specials

Lunch Features for the Week of April 16th to April 21st

Caprese Salad

Fresh mozzarella cheese, tricolored grape tomatoes, chiffonade basil, olive oil, balsamic drizzle   12      Add chicken   17      Add Salmon   20

Stuffed Pepper

Ground beef and rice mixture stuffed bell peppers topped with house made marinara sauce and melted cheese and served with a garden salad   16

Short Rib Sliders

Braised beef short ribs sliders in homemade BBQ sauce topped with caramelized onions and served with coleslaw and french fries   15

Pistachio Crusted Salmon

Pan roasted Scottish salmon fillet, coconut jasmine rice, garlic herb roasted carrots   17

Quiche

Caramelized onions, asparagus, and gruyere cheese and egg baked in a flaky crust and served with the vegetable du jour   12

~Try one of our delicious homemade desserts~

 

Dinner Features for the Week of April 20th to April 26th

 

Appetizers

Grilled Lamb Lollipops
Dry rubbed grilled lamb lollipops topped with a homemade mint pesto   14

Watermelon Wedge Salad
Fresh watermelon wedges, oranges, arugula, red onion and a crumbled goat cheese topped with a olive oil and balsamic drizzle finished with a pinch of sea salt   13

Entrees

Blue Marlin
Grilled blue marlin topped with a fresh cucumber dill salsa   29    Small Portion   19
Suggested Wine: Santa Marghrita Pinot Grigio

Black Cherry Pork
Pan seared pork tenderloin topped with a black cherry merlot reduction and herbed Israeli cous cous   27      Small Portion   17
Suggested Wine: Gran Rosso

Chicken ala Rosa
Sauteed chicken cutlets tossed in a blush sauce served over penne pasta   24      Small Portion   16
Suggested Wine: Brancott Sauvignon Blanc

Haddock Bella Vista
Haddock filet topped with peppers, onions, tomatoes finished with toasted bread crumbs and a fresh basil pesto, with rice pilaf   26      Small Portion   17
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~