October 10 – October 16, 2019
Begins at 5:00 p.m. nightly.

Cajun Shrimp Dip 8
Shrimp, bell peppers, onion, mozzarella, and parmesan cheese with Cajun seasoning in a sour dough bread bowl.

Chicken Bowtie Pesto 15
Brick oven chicken and bowtie pasta in a creamy sundried tomato pesto sauce. Garnished with ricotta cheese and fresh chives and started with a house salad.*
(Pesto contains sunflower seeds)

Prosciutto Cranberry Pizza 15
Shaved prosciutto, dried cranberries, and shredded mozzarella on a balsamic Alfredo sauced crust.

Stuffed Bone-In Pork Loin 26
A 16 oz. cut stuffed with a mixture of crab meat, cilantro, garlic, and lime juice.

Entrée is presented with brick oven broccolini and smoked cheddar and chive smashed potatoes.

Desserts
Gluten Free Brownie a la Mode 5
Porter Infused Crème Brulee 5
House Made Cobbler a la Mode 6
Rotating Dessert Pizza 6/11
Ask about our house made specialty dessert!

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