Chef’s Menu
July 11 – July 17, 2019
Begins at 5:00 p.m. nightly.

BLT Crostini’s 5
Petite lettuce, bacon, and roma tomatoes on toasted baguette. Finished with a ranch drizzle.

Chicken Ditalini 15
Brick oven chicken, garlic, red pepper flakes, capers, Kalamata olives, tomatoes, lemon juice, and olive oil with ditalini pasta, topped with shaved parmesan. Garnished with fresh parsley and started with a house salad.*

Chipotle Pork Belly Pizza 15
Fried pork belly, grilled pineapple, caramelized onions, roasted garlic, and shredded mozzarella on a chipotle aioli sauced crust.

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

Mixed Grill 27
A 4 oz. filet of Big Eye Tuna grilled to medium rare and garnished with a blood orange balsamic glaze alonside a 4 oz. filet of Mako Shark grilled to well done and garnished with a BBQ sriracha sauce.

Entrée is presented with a butternut squash, feta cheese, and Kalamata olive medley and smoked cheddar smashed potatoes.

Desserts
Gluten Free Brownie a la Mode 5
House Made Creme Brulee 5
House Made Cobbler a la Mode 6
House Made Bread Pudding a la Mode 6
New York Style Cheesecake 6

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