Tonight’s Specials January 18, 2014 Soup of the Day – Minestrone $6.95- Appetizer: Margherita Flatbread Pizza With basil, fresh tomatoes, mozzarella and parmesan $9.95- Appetizer: Tuna Tartare ‘Nachos’ With crispy wontons, tuna tartare, cucumber, scallions, soy syrup and wasabi crema $8.95- Appetizer: Crispy Potato Skins With crispy bacon, cheddar cheese, sour cream and scallions $6.95- Appetizer: Pulled Pork Sliders With cheddar cheese $39.95- 40 Oz. Bone In Ribeye “ Tomahawk” Chop With crispy onion mashed potatoes, asparagus and demi glaze $17.95- Lobster Pie Lemon-butter and white wine - sautéed lobster meat topped with crumbs and baked; served with rice pilaf and mixed vegetables $13.95- BBQ Chicken Platter Served with sweet potato fries, coleslaw and onion rings $15.95- Slow Roasted Duck Confit Legs Served with mashed potatoes, butter-thyme turnips and a cabernet blueberry demi Chef’s Recommendation: Finca El Origen Malbec - $7.00 Glass; Bottle: $24.00 $15.95- Stuffed Chicken Breast, with Mozzarella Cheese and Ham With mashed potatoes, grilled asparagus and a walnut-raisin marsala sauce $16.95- Pan Seared Halibut With potato, green olive and onion spicy tomato sauce and sautéed spinach $15.95- Baked Stuffed Haddock With crabmeat, shrimp and scallop stuffing, mashed potatoes, spinach and a roasted red pepper cream sauce $15.95- Slow Roasted Prime Rib Au Jus Sliced and served with mashed potatoes, vegetables and Au Jus Chef’s Recommendation: J.Lohr Cabernet - $9.00 Glass; Bottle: $29.00 $15.95- Shrimp and Scallops With Limoncello sauce Three Jumbo sea scallops with three shrimp in a limoncello sauce Served with steamed jasmine rice and vegetables Chef’s Recommendation: Saint M Riesling - $9.00 Glass; Bottle: $28.00 $14.95- Broiled Seafood Platter Crumb-crusted, with haddock, shrimp, and scallops; served with rice pilaf and vegetables Chef’s Recommendation: Gerard Bertrand Chardonnay $8.00 Glass; Bottle $28.00 $19.95- 20 Oz. Bone-In N.Y Strip Steak Served with rosemary-gorgonzola mashed potato, sautéed spinach and green peppercorn brandy cream Chef’s Recommendation: 14 Hands Merlot- $8.00 Glass; Bottle: $28.00 Desserts: $6.95- Crème Brulee $6.95- Chocolate Trifle $6.95- N.Y Strawberry Cheesecake $6.95- Banana Toffee Trifle
Posted on: Sat, 18 Jan 2014 20:00:47 +0000
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