Weekday Lunch Specials
Monday February 9th – Friday February 13th 11:00am – 3:00pm
Korean BBQ chicken wrap – 15
grilled marinated Korean chicken breast, bibb lettuce and a cucumber, shredded carrot and red onions tossed in a rice wine vinegar and siracha dressing, finished with a creamy gochujang sauce. Choice of side
Turkey Melt – 16
house smoked turkey breast, smoked gouda, bacon and chipotle mayo griddled on white toast 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
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*
Mussels Linguine – sauteed garlic, shallots, white wine, butter, fresh herbs, mussels and linguine finished with fresh parsley
Stuffed Pork Loin – pork loin stuffed with bacon, dried cherries and caramelized onions, finished with a red wine demi, served with mashed potatoes and sauteed vegetables
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 – 7
Wednesday: ½ Price on ALL Bottled Wine
* Fried Chicken Dinner* – 20
buttermilk brined pieces of chicken fried golden and crispy, served with seasonal sides
Thursday: Prime Rib – 30
tender prime rib cooked to temperature, served with mashed potatoes, mixed vegetables and a side of both au jus and horseradish cream sauce
Saturday and Sunday Brunch
Saturday and Sunday Brunch
Saturday February 7h and Sunday February 8th 8:00am – 3:00pm
Crab Stack Benedict – 19
two poached eggs over cheddar grit polenta cakes with corn salsa,
avocado, hollandaise and jumbo lump crabmeat
Cinnamon Coffee Cake Pancakes – 9/15
two pancakes laced with cinnamon butter
finished with cinnamon cake crumble, drizzled with glaze
weekend dinner specials
Valentine’s Day Weekend Specials 2026
Friday February 13th, Saturday February 14th and Sunday February 15th
*served with choice of garden or Caesar salad, add – 2.75 for café salad or cup of soup*
Seafood Crostini – 18
sliced baguettes topped with scallops, shrimp and jumbo lump crab meat,
finished with imperial sauce and baked until golden brown
Burrata Cherry Salad – 15
mixed greens topped with burrata cheese, fresh sauteed cherries, basil, lemon zest and pine nuts, served with a side of citrus vinaigrette
add grilled chicken – 7 | shrimp – 7 | beef – 13 | salmon – 14 | crabcake – 15
*Lambchops – 32*
five herb marinated and pan seared lambchops finished with basil, goat cheese and balsamic glaze, accompanied by beet risotto topped with swiss chard
*Chilean Sea Bass – 30*
pan seared chilean sea bass served with a coconut curry broth,
finished with fresh cilantro, accompanied by jasmine rice and sauteed spinach
*Surf & Turf – 36*
7oz filet topped with grilled jumbo shrimp and roasted garlic butter,
served with mixed roasted fingerling potatoes and grilled malibu carrots
Cheesecake – 10
heart shaped velvet white chocolate cheesecake marbled with raspberry,
finished with whipped cream, raspberry coulis and fresh raspberries
Tiramisu – 10
chocolate liqueur infused lady fingers layered with a rich mascarpone cream, silky chocolate mousse and a strawberry coulis, garnished with a chocolate dipped strawberry
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