Dinner Menu Spring 2021

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cucumbers, cherry tomatoes, red and yellow peppers, torn basil, red onions, toasted french bread cubes, and capers with garlic-champagne vinaigrette

romaine, croutons, and Parmesan with house-made Caesar dressing

with goat cheese, sliced strawberries , candied almonds, crumbled bacon, balsamic vinaigrette

jumbo shrimp, with classic spicy horseradish cocktail sauce and lemon

with shaved parmesan and lemon

with roasted garlic and peppers, served with sliced carrots, celery, and toasted pita

with balsamic reduction and roasted garlic olive oil, over arugula, served with prosciutto and crostinis

whipped chicken liver pate served with dijon, cornichons, tomato, red onion, mango chutney, and house made crostini

with portobello mushrooms, sage-butter sauce, parmesan, and lemon zest

roasted frenched chicken breast, topped with artichoke hearts and roasted red peppers, served with roasted potatoes and vegetable du jour

tenderized boneless pork loin, sliced and topped with basil chimichurri, served with roasted potatoes and vegetable du jour

with roasted red pepper sauce, served with roasted potatoes and vegetable du jour

cajun seasoning, with truffled sundried tomato and corn salsa, avocado lime crema, and broccoli

chef's choice cut of the day, served with baked potato and vegetable du jour

roasted frenched chicken breast, topped with artichoke hearts and roasted red peppers, served with baked potato and vegetable du jour

with portobello mushrooms, sage-butter sauce, parmesan, and lemon zest