Lunch Features for the Week of June 19th to June 24th

Chicken Salad Sandwich
Homemade chicken salad with lettuce and tomato on toasted cranberry focaccia bread with french fries and coleslaw  12

Crab Cake Sliders
Homemade crab cakes on slider buns with lettuce, tomato and a lemon aioli with french fries and coleslaw   14

Cortese Quiche
Tomato, basil, parmesan cheese and egg all baked in a flaky crust with a side of the vegetable du jour   11

Pittsburgh Salad
Mixed greens topped with sirloin steak, french fries, tomatoes and cheddar cheese with a side of white balsamic dressing   13

Barbeque Chicken Flatbread
Grilled chicken, smoked gouda cheese, caramelized onions, mozzarella cheese and homemade barbeque sauce on a crispy flatbread   11


~Try one of our delicious homemade desserts~





      Dinner Features for June 16th to June 22nd


Chicken Bites
Baked chicken and fresh jalapeno wrapped in bacon and topped with a sweet blackberry sauce   12

Watermelon Wedge
Fresh seedless watermelon wedge topped with tri-colored tomatoes, feta cheese and baby Arugula then finished with a balsamic drizzle   12


Marinated Ranch Steak
Marinated ranch steak topped with sautéed sherry mushrooms and onions with a side of tri-colored
potatoes   26     Small portion   18
Suggested Wine: Kendall Jackson Merlot

Land & Sea
Blackened chicken and crab stuffed shrimp topped with a sriracha cream sauce served over garden rice 
pilaf  29      Small portion   19
Suggested Wine: Santa Margherita Pinot Grigio

Salmon Picatta
Salmon fillets coated with panko crumbs, sauteed golden brown in a white wine and dijon sauce with capers, shallots and pine nuts with asparagus spears   29     Small portion   19
Suggested Wine: Mark West Pinot Noir

Brown Sugar Bourbon Pork
Brown sugar and bourbon marinated pork loin topped with a fresh peach salsa and served with mashed cauliflower   26     Small portion   16
Suggested Wine: Chateau St. MichelleRiesling



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