Chef’s Menu
January 17 – January 23, 2019
Begins at 5:00 p.m. nightly.

Crab Cake Scotch Eggs 8
Crab claw meat, bell peppers, onions, and panko bread crumbs wrapped around a hard boiled egg and deep fried. Served with spicy horseradish Remoulade sauce.

Spinach and Artichoke Chicken Fettuccine 15
Artichoke hearts, grape tomatoes, fresh spinach, and brick oven chicken with fettuccine pasta in a garlic cream sauce. Garnished with parmesan cheese and started with a house salad.*

Shrimp Scampi Pizza 15
Sautéed gulf shrimp, green onions, shredded mozzarella and fresh mozzarella on a olive oil/garlic/white wine butter sauced crust. Finished with fresh cilantro.

Entrée
Entrée is started with a house salad and your choice of dressing.*

8 oz. Grilled Atlantic Salmon Filet 25
A grilled 8 oz. filet of Atlantic Salmon. Garnished with mango salsa.

Entrée is presented with flash fried brussel sprouts and sour cream and onion smashed potatoes.
Desserts
Gluten Free Brownie a la Mode 5
Porter Infused Creme Brulee 5
House Made Cobbler a la Mode 6
House Made Bread Pudding a la Mode 6
Assorted Cheesecakes 6
(Check with your server about assortment availability.)

*Dressing Choices: ranch, blue cheese, lemon cucumber vinaigrette, avocado vinaigrette, balsamic vinaigrette, or thousand island.