September 13 – September 19, 2018
Begins at 5:00 p.m. nightly.
Asian Shrimp Cocktail 8
Ginger and lime poached jumbo shrimp served with a spicy cocktail sauce.
Lemon and Thyme Chicken Fagioli 15
Brick oven chicken, roasted garlic, and cremini mushrooms in a lemon thyme butter sauce with ditalini pasta. Garnished with parmesan and started with a house salad.*
Local Lobster Mushroom Pizza 15
Sautéed, locally harvested lobster mushrooms, roasted red bell peppers, pepperoni, and pork belly with provolone and shredded mozzarella on an olive oil sauced crust. Finished with fresh cilantro.
Each entrée is started with a house salad and your choice of dressing.*
14 oz. Pork Porterhouse 21
Filet of Baja Bass 25
A pan seared 6 oz. filet of Baja Bass sourced from the Baja Peninsula. Garnished with fresh avocado and roasted red bell peppers.
Entrée is presented with flash fried Brussels sprouts and cotija cheese smashed potatoes.
Gluten Free Brownie a la Mode 5
Porter Infused Crème 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.