Restaurant Week – 2017

June 19-30, 2017

40.17 – 50.17*

Executive Chef – Wes Kendrick

FIRST COURSE

Soup of the Day – Chef Selection

Crispy Fried Shrimp – Cider Glaze, Creamy Cole Slaw

Baby Romaine Caesar Salad – Shaved Parmesan, Croutons

Organic Heirloom Tomatoes – Fresh Mozzarella, Basil, Balsamic Reduction

Wedge of Crisp Iceberg – Danish Blue Cheese, Red Onion, Bacon

Chilled Beets – Goat Cheese, Candied Walnuts, Raspberry Vinaigrette

Steamed Manila Clams – White Wine, Garlic Broth, Crostini

Duck Confit Street Tacos – Pico de Gallo, Cilantro, Lime

ENTREE SELECTIONS

Herb Roasted Chicken – Apple-Sage Stuffing, Vegetables, Natural Jus

Layered Eggplant – Peppers, Mushrooms, Squash, Provolone, Marinara

Seared Scottish Salmon – Cauliflower Puree, Vegetables, Lemon – Dill Butter

Grilled Pork Chop – Cipotle Potato Puree, Asparagus, Hard Cider Glaze

Signature Baby Back Pork Ribs – Sweet Molasses Glaze, Cajun Fries, Cole Slaw

*Lobster Macaroni and Cheese – English White Cheddar, Fresh Asparagus

*Char-Broiled C.A.B. Tenderloin – Roasted Potatoes, Vegetables, Au Jus

*Seared Sea Scallops – Sauteed Spinach, Potato Puree, Orange Glaze

DESSERT

Dessert of your Choice

No Substitutions Please