Chef’s Menu

Chef’s Menu
November 8 – November 14, 2018
Begins at 5:00 p.m. nightly.

Creamy Crab Dip 8
Lump crab meat, cheddar cheese, cream cheese, garlic, and lemon juice in a rich dip. Served hot with water crackers and fresh red bell peppers.

Meat Eater Fettuccini Alfredo 15
Pepperoni, Italian sausage, gyro meat, and bacon with fettuccini in a garlic cream sauce. Garnished with shredded mozzarella and started with a house salad.*

The Prosciutto Pizza 15
Shaved prosciutto, asparagus, roasted garlic, caramelized onions, goat cheese, and shredded mozzarella on an Alfredo sauced crust. Finished with a blood orange balsamic glaze.

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

Grilled Big Eye Tuna 27
A grilled 6 oz. Big Eye Tuna filet, cooked to medium rare and garnished with orange zest.

Entrée is presented with roasted acorn squash wedges and bacon Swiss 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.