Specials

Lunch Features for the Week of May 21st to May 26th

Orange, Strawberry Arugula Salad

Baby arugula, fresh orange slices, strawberries, walnuts, red onion, raspberry chardonnay vinaigrette   13

Add Chicken   17      Add Salmon   19

Monte Cristo

Ham, turkey, swiss piles high on french toast with a side of honey mustard, french fries and coleslaw   17

Eggplant Parmesan

Breaded eggplant with homemade marinara sauce, melted mozzarella and angel hair pasta served with a side salad 16

Barbecue Chicken Flatbread

Grilled barbecue chicken, with our homemade barbecue sauce, caramelized onions, smoked gouda and mozzarella baked on a crispy flatbread   14

Quiche

Spinach, roasted red peppers, cheddar and egg baked in a flaky crust and served with a side of vegetable du jour   12

 

~Try one of our delicious homemade desserts~

 

 

Dinner Features for the Week of May 25th to May 31st

Appetizers

Crab Corn Fritters
Fresh lump crabmeat, yellow corn folded in a sweet and savory batter served with a smoked chipotle aioli   15

BLT Wedge Salad
Iceberg lettuce, hickory smoked bacon, tri colored grape tomatoes topped with creamy bleu cheese dressing and crispy onion straws  12

Entrees

Shrimp Parmesan
Parmesan panko breaded shrimp topped with homemade tomato sauce and melted mozzarella cheese served over angel hair pasta   28      Small portion   18
Suggested Wine: Sonoma Cutrer Chardonnay

Saki Miso Glazed Chilean Sea Bass
Pan seared chilean sea bass topped with saki miso glaze served with fried rice and grilled baby bok choy   38
Suggested Wine: Santa Margherita Pinot Grigio

French Onion Pork Loin
Pan seared premium reserve pork loin topped with French onion sauce and melted swiss cheese over roasted carrots and parsnips   26      Small portion   17
Suggested Wine: Chateau St. Michelle Riesling

Honey Chili Glazed Grilled Chicken
Grilled chicken breast topped with a honey chili glaze served over roasted summer vegetables   24      Small portion 16
Suggested Wine: Brancott Sauvignon Blanc

 

 

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