May 17 – May 23, 2018
Begins at 5:00 p.m. nightly.
Lobster and Crab Dip 8
Lobster and crab leg and claw meat with cream cheese, garlic, lemon, roasted red bell peppers, and parmesan cheese. Served hot with assorted crackers.
Rotini Primavera 15
Brick oven chicken, garlic, red bell peppers, cauliflower, and grape tomatoes in a creamy tomato sauce. Garnished with parmesan and started with a house salad.*
Manchego Andouille Pizza 15
Andouille sausage, chopped green olives, pimentos, roasted garlic, and fresh red bell peppers with manchego and mozzarella cheeses on a red sauced crust.
Entrée is started with a house salad and your choice of dressing.*
California Yellow Fin Tuna 27
A 6 oz. grilled filet of yellow fin tuna, sourced off of the coast of California, served medium rare. Garnished with flash fried leeks.
Entrée is presented with a brick oven baby carrots and sour cream and chive 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.