lunch specials.
Monday April 21st – Friday April 25th 11:00am – 3:00pm
Chipotle Chicken Salad Sandwich – 16
diced chicken, red onions, celery, garlic, paprika, lime juice and cilantro tossed
in a creamy chipotle adobo sauce, served on whole wheat toast with sliced avocado,
lettuce and tomato, accompanied by choice of side item
Lamb Gyro – 18
shaved lamb sauteed with garlic, shallots and fresh herbs, wrapped in grilled pita with cucumber and tomato salsa, accompanied by a side of tzatziki sauce and feta & lemon infused fries
weeknight dinner specials.
includes choice of side caesar or garden salad
side of fruit, soup, or café salad may be substituted for – 2 upcharge
Monday: Two for – 30 Meatloaf Monday
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
Chimichurri Shrimp- sauteed shrimp tossed in chimichurri sauce served over orzo pasta,
accompanied by mixed vegetables
Crispy Cheddar Chicken- panko breaded fried chicken topped with cheddar cheese sauce,
accompanied by mashed potatoes and buttered broccoli
Wednesday: All Bottled Wine ½ Price
Spring Pasta Entrée Pairing – 22*
pan seared pancetta, broccolini, peas, herbed ricotta cheese and penne pasta
tossed in a lemon butter and wine cream sauce, topped with shaved parmesan
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 and Sunday Brunch
Saturday April 26th and Sunday April 27th 8:00am – 3:00pm
Deviled Egg Crab Toast – 16
toasted buttery brioche bread topped with deviled egg spread, cherry tomatoes,
micro parsley and old bay infused crab meat, accompanied by fruit cup
Shrimp Etouffee Benedict – 18
shrimp and chicken sausage etouffee over two poached eggs on fried cheddar polenta cake,
topped with chopped green onion garnish, accompanied by hash browns
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 April 25th 4:00pm – 9:00pm Saturday April 26th 3:00pm – 9:00pm
and Sunday April 27th 3:00pm – 8:00pm
*served with choice of garden or caesar salad, add – 2.5 for café salad or cup of soup*
Roasted Red Pepper Crab & Shrimp Crostini – 18
five toasted baguette slices topped with crabmeat, shrimp and parmesan cheese mix,
baked until golden and finished with a red pepper coulis
Jerk Salmon Salad – 24
jerk seasoned salmon fillet over spinach with blueberries, mango slices, walnuts,
feta cheese and a side of citrus vinaigrette
*Grilled Chicken Tikka Skewers – 26*
skewered and grilled chicken thighs marinated in turmeric, coriander,
cardamom and yogurt, served over jasmine rice and topped with rajita sauce,
accompanied by mixed vegetables and grilled pita bread
*Seafood Paella – 32*
chicken, shrimp, scallops, clams, garlic, peppers, onions and tomatoes
in a rich saffron seafood broth with white rice added white rice and simmered until firm
libations.
Featured Cocktial
Dark Velvet
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