Weekday Lunch Specials
Monday November 3rd – Friday November 7th 11:00am – 3:00pm
French Dip – 16
shaved prime rib and sauteed onions topped with melted provolone cheese,
served on ciabatta bread with a side of au jus and your choice of side item
Autumn Harvest Ham – 15
black forest ham, fig jam, goat cheese, pickled onions, dijon mustard, fresh thyme, mixed greens and balsamic glaze on grilled baguette, accompanied by your choice of side item
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
*Tuesday: Two for – 36 Tuesday Dinner*
Shrimp BLT Pasta- sauteed jumbo shrimp, garlic, baby spinach and cherry tomatoes
tossed with linguine pasta in a garlic parmesan cream sauce, finished with shaved parmesan and parsley
Smothered Chicken- grilled chicken breast topped with bacon, bbq sauce and cheddar jack cheese,
finished with crispy onion straws and 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 – 6
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 and Sunday Brunch
Saturday November 1st and Sunday November 2nd 8:00am – 3:00pm
Chorizo Breakfast Bowl – 16
spicy chorizo, pico de gallo, cheddar jack cheese, sliced avocado and scallions,
served over crispy hash browns and finished with two eggs cooked to order
Gingerbread Pancakes – 9 short | – 13 tall
sweet cream pancakes laced with ginger and molasses,
drizzled with royal icing and finished with powdered sugar
weekened dinner specials.
*includes choice of side caesar or garden salad
side of fruit, soup, or café salad may be substituted for – 2 upcharge
Weekend Dinner Specials
Friday October 31st 4:00pm – 9:00pm Saturday November 1st 3:00pm – 9:00pm and
Sunday November 2nd 3:00pm – 8:00pm
*served with choice of garden or Caesar salad, add – 2.5 for café salad or cup of soup*
Stuffed Mushrooms – 10
four stuffed baby portobello mushroom caps filled with spinach, parmesan
and garlic cream cheese, baked until golden brown
Shaved Brussel Sprout Salad – 12
shaved brussel sprouts topped with scallions, craisins, pine nuts
and shaved parmesan, drizzled with lemon juice and extra virgin olive oil
add grilled chicken – 6 | shrimp – 6 | salmon – 14
Bhodi Dal – 18
sauteed onions, garlic, yellow squash, zucchini, oven roasted tomatoes and lentils
tossed with white wine, butter and yellow curry, finished with coconut milk
and fresh cilantro, served with a side of basmati rice and nan
add grilled chicken – 6 | shrimp – 6 | beef – 12
Autumn Alfredo – 26
sauteed jumbo shrimp, garlic and shallots tossed in a butternut squash
parmesan cream sauce, finished with shaved parmesan and fried sage
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