pan seared lump crab cakes with a green tomato
relish and horseradish sauce.
11.00
Chopped Cobb Salad
mixed greens, bleu cheese crumbles, tomatoes, bacon bits, avocado chunks and hardboiled egg, topped with our fried chicken tenders and
your choice of dressing.
11.00
Sub Center-cut Tenderloin:
15.00
Chilean Seabass
oven roasted chilean seabass, topped with a parmesan herb tapenade, served over the chefs daily risotto and french green beans
28.00
Goat Cheese Stuffed Chicken Breast
chefs rolled chicken breast, stuffed with spinach and chevre goat cheese, tumbled with wild mushrooms and proscuitto,
finished with a lemon caper butter sauce. served over angel hair pasta.
18.00
Proscuitto And Spinach
proscuitto de parma, fresh spinach, crumbled gorgonzola, and a sweet caper relish.
