Monday September 8th – Friday September 12th 11:00am – 3:00pm
Chipotle Chicken Bowl – 19
diced chicken over lime cilantro rice, topped with pico de gallo, guacamole,
shredded cheddar jack cheese and homemade chipotle dressing, garnished with fresh cilantro
Annapolitan Burrata Sandwich – 16
thinly sliced prosciutto, basil pesto, arugula and burrata cheese finished with balsamic glaze on sundried tomato herb focaccia bread, served with your choice of side
weeknight dinner specials.
includes choice of side caesar or garden salad
side of fruit, soup, or café salad may be substituted for – 2 upcharge
*Two for – 30 Meatloaf Monday Dinner*
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
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
Chicken Chesapeake- grilled chicken breast topped with crab dip and cheddar jack cheese,
served with mashed potatoes and sauteed vegetables
Pesto Shrimp Linguine- sauteed shrimp, cherry tomatoes and fresh garlic tossed with linguine pasta
in a basil pesto white wine sauce finished with shaved parmesan cheese
Wednesday: Half-Priced Bottles of Wine
Feature Entree
*Wednesday: ½ Price Bottled Wine & Fried Chicken Dinner Entrée – 24*
buttermilk brined pieces of chicken fried golden and crispy,
served with a side of whipped mashed potato, macaroni & cheese and coleslaw
Thursday:
Prime Rib Night – 28*
tender prime rib cooked to temperature, served with mashed potatoes, mixed vegetables
and a side of both au jus and horseradish cream sauce
brunch specials.
Saturday September 13th and Sunday September 14th 8:00am – 3:00pm
Short Rib Hash – 16
slow roasted short rib tossed with herb roasted diced potatoes,
topped two eggs over easy, sliced avocado, fresh chimichurri sauce and chopped scallions
Banana Walnut Pancakes – 10 short | – 14 tall stack
sweet cream pancakes topped with brown sugar glazed sliced bananas, toasted walnuts
and a scoop of honey butter
weekened dinner specials.
*includes choice of side caesar or garden salad
side of fruit, soup, or café salad may be substituted for – 2 upcharge
Friday September 12th 4:00pm – 9:00pm Saturday September 13th 3:00pm – 9:00pm and
Sunday September 14th 3:00pm – 8:00pm
*served with choice of garden or caesar salad, add – 2.5 for café salad or cup of soup*
Crab Chimichanga Appetizer – 12
five mini chili tortillas stuffed with crab meat, shredded cheddar jack cheese and scallions,
served with old bay remoulade for dipping
Beef Barbacoa Short Plate – 16
house made beef barbacoa accompanied by deconstructed petite bibb lettuce cups,
sliced radish, pickled red onions, cilantro and a side of salsa verde
*Lemon Garlic Chicken Meatballs – 22*
six hand rolled lemon garlic chicken meatballs served over mashed potatoes
and finished with white wine garlic butter, accompanied by grilled asparagus
*Summer Seafood Linguine – 28*
sauteed jumbo shrimp, scallops and mussels with shallots, garlic and red pepper flakes,
tossed in a white wine garlic butter cream sauce, finished with fresh parsley & shaved parmesan
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