Chef’s Menu
March 21 – March 27, 2019
Begins at 5:00 p.m. nightly.

Smoked Salmon Dip 7

Smoked salmon, capers, dill, and chives in a chilled cream cheese dip. Served with water crackers.

Buffalo Chicken Penne Alfredo 15
Brick oven chicken, bacon, and penne pasta in a creamy buffalo sauce. Topped with blue cheese crumbles and green onions and started with a house salad.*

The Carnitas Pizza 15
Braised pork carnitas , fresh jalapeño, cherry tomatoes, roasted garlic, pepper jack and cheddar cheese on a red sauced crust.

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

6 oz. Panamanian Lane Snapper 25
Pan seared and garnished with orange zest.

Entrée is presented with an oven roasted medley of zucchini, yellow squash, and red bell pepper and cheddar parmesan 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.