Daily Specials

 Meatloaf Monday:  Two for – 30

two meatloaf entrees topped with your choice of mozzarella cheese & marinara,
hungarian mushroom soup, mushroom demi-glace -or- our brown sugar rub, garnished
with crispy fried onion straws and accompanied by mashed potatoes & sauteed vegetables

Tuesday: Two for – 36

two entrees from below, caesar or garden salad to start, and a dessert to share

*Tuesday: Two for – 36 Tuesday Dinner*

Beef Bourguignon- slow simmered beef, mushrooms, garlic, red wine, parsley and a
rich demi-glace, served over mashed potatoes and finished with parsley
Blackened Shrimp Alfredo- sauteed blackened shrimp tossed in a rich parmesan cream sauce
with linguine pasta, finished with shaved parmesan and parsley
Fish & Chips- battered white fish fillet served with fries and lemon aioli sauce
Chicken Au Poivre- peppercorn encrusted chicken breast topped with mushroom demi-glace,
served with mashed potatoes and vegetables
Margarita Pesce- baked white fish topped with balsamic tomatoes, basil pesto
and balsamic glaze drizzle, served with wild rice and sautéed vegetables
Penne Portobello Pasta- penne pasta tossed in gorgonzola cream sauce with
sauteed portobello mushrooms, roasted red peppers and spinach | add chicken – 6

Wine O’Cluck Wednesday: ½ Price on ALL Bottled Wine

* Fried Chicken Dinner Entrée Pairing – 20*
buttermilk brined pieces of chicken fried golden and crispy, served with seasonal sides

Thursday: Prime Rib – 28

tender prime rib cooked to temperature, served with mashed potatoes, mixed vegetables

and a side of both au jus and horseradish cream sauce

saturday & sunday brunch

Saturday January 3^rd and Sunday January 4^th 8:00am – 3:00pm

Chef Salad – 16
 black forest ham, oven roasted turkey, bacon, heirloom cherry tomatoes, cucumbers, red onions, cheddar jack cheese, hard boiled eggs and herb roasted croutons served over romaine lettuce, accompanied by a side of house made ranch dressing

 

Crabcake Benedict – 18
toasted split english muffin topped with our signature crabcake, two poached eggs, corn salsa, hollandaise, old bay and scallions, served with hash browns

 

 Appetizer Sampler – 19 

{two of each of the following}

 blackened beef bites with horseradish cream | petite crabcakes with lemon aioli
grilled garlic butter jumbo shrimp | goat cheese crostini topped with roasted vegetables

 

Honey Crisp Brussel & Kale Salad – 14
mixed greens and shredded kale, shaved brussel sprouts, shredded red cabbage,
diced honey crisp apples, pomegranate seeds, butternut squash, goat cheese and candied pecans, served with a side of maple champagne vinaigrette

 add | grilled chicken – 6 | shrimp – 6 | beef – 12

 

*Surf & Turf – 40*
5oz butter poached lobster tail and 4oz grilled filet cooked to temperature and topped with
garlic herb compound butter, served with dauphinoise potatoes and grilled asparagus bundle 

 

*Osso Bucco – 38*
two 8oz slow braised veal shanks with carrots, celery, onions, garlic, white wine and tomatoes,
served over whipped mashed potatoes and grilled broccolini

 

*Chilean Sea Bass – 30*
mediterranean style – pan seared 7oz chilean sea bass served over sauteed
heirloom cherry tomatoes, roasted red peppers, baby red potatoes, garlic, shallots, white wine, butter, basil, leeks and fresh herbs, finished with basil chiffonade

 

*Saffron Seafood Pasta – 29*
sauteed mussels, shrimp, scallops and jumbo lump crab meat with garlic, shallots,
heirloom cherry tomatoes and linguine pasta in a rich, creamy saffron cream sauce,
finished with fresh chives

 

Don’t forget to save room for our Award-Winning Desserts! 

Creme Burlee – 10

Dessert Trio – 12

(petite portions of banana pudding, biscoff and turtle cheesecake)