Saturday 4/05/2014 Dinner Specials Appetizer: Mrs. Peters Fresh Smoked Fish Dip: Served with sliced black olives, jalapenos & flatbread crackers…$7.95 Filet Mignon Tips: Pan seared served over flash fried spinach, topped w/gorgonzola cheese, a fresh tomato Bruschetta mix & a creamy horseradish sauce…$12.95 Fresh Prince Edward Island Mussels: Sauteed in your choice of a red or white wine sauce…$9.95 Available as an entrée over pasta…$19.95 Entrees: Osso Bucco: A large pork shank slow roasted till fork tender then smothered with a tomato & basil ragu, served with a nest of hand cut sweet & Idaho shoestring fried potatoes…$26.96 8oz Center Cut Filet Mignon: Char grilled & served over a pool of roasted garlic demi glaze, topped w/a balsamic infused red onion & sundried tomato compote, served w/ white truffle red bliss smashed potatoes…$26.95 Fresh Canadian Sole: Lightly floured & sauteed, served over a bed fresh basil jasmine rice, topped w/a lobster & sherry cream sauce…$23.95 Rack of Lamb: A full rack of New Zealand lamb pan seared & oven baked served quartered over a pool of mint demi glaze, w/ a side of lemon zest risotto…$29.95 Chefs Duck: An 8oz. Boneless duck breast pan seared till the skin is crispy, served sliced over house asian slaw topped with an apricot & honey glaze with sesame ginger jasmine rice on the side…$21.95 Soups: New England Clam Chowder, Broccoli Cheese, Spicy Southwest Tomato Early Bird Specials: 8oz. Flat Iron Steak: Char grilled then topped with a bacon & mushroom compote, served with hand cut sweet & Idaho shoestring fried potatoes…$16.95 Basa Filet: Sauteed with artichoke hearts, capers & sliced almonds in a lemon butter sauce, served with jasmine rice…$15.95 Veal Marsala: Veal cutlet sauteed w/mushrooms in a creamy marsala wine sauce, served w/pasta in the same sauce…$15.95 Pork Tenderloin: Char grilled w/a peppercorn & garlic char crust, served sliced topped w/a mushroom demi glaze w/toasted almond wild rice…$14.95 Stuffing: Sage Dessert: White Chocolate & Almond Rice Pudding
Posted on: Sat, 05 Apr 2014 19:15:59 +0000
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