Month: November 2018

Weekly Specials November 26th – December 02nd

Fish of the Week

Seared Red Snapper $23
Seared (Gulf of Mexico) Red snapper served with saffron rice, roasted tomatoes and zucchini and a lemon buerre blanc

 

Entree

Chicken Piccata $23
Lightly breaded chicken breast with a lemon caper sauce. Served with ricotta gnudi and grana padano cheese


Shared Plate

Warm Crab Dip $10
Crab claw meat mixed with cream cheese, breadcrumbs, herbs and spices and baked with a buttery cracker topping. Served with ciabatta crostini


Dessert

Hot Chocolate Float $8
Milk and dark chocolates combined with cream and topped with a scoop of out tahitian vanilla bean ice cream…

Weekly Specials November 19th – November 25th

Fish of the Week

Blackened Mahi Mahi
Blackened and seared fillet served a top roasted corn and jalepeno cheddar risotto with a cilantro chimichurri


Entreé

Surf n’ Turf
Seared flat iron steak with a creamy shrimp etouffee(check spelling) served with basmati rice with sweet peppers


Shared plate

Stuffed mushroom dip
Portabella mushrooms and spicy Italian sausage with fontina cheese baked with butter and herbed breadcrumbs..served woth toasted cibatta crostini

Dessert

Pineapple upside-down cake
Pineapple sponge cake with brown sugar, pineapple and cherries. Garnished with brown sugar pineapple reduction and maraschino cherry ice cream

Weekly Specials November 12th – November 18th

Fish of the Week

Lime seared Atlantic salmon
with spicy maple glazed carrots, roasted Yukon gold potatoes

 

Entreé

Chicken cordon blue
Chicken roulade with ham and swiss then lightly breaded and sautéed served with moray cheese sauce, mashed potatoes and roasted green beans.

 

Shared plate

Roasted sweet potato ravioli
ravioli sauteed in a sage and brown butter sauce and toasted almonds

Weekly Specials November 5th – November 11th

Fish of the Week

Seared Mahi Mahi
Smoked paprika rubbed seared mahi mahi served atop a bed of basmati rice with herbs, roasted corn and jalapeño salsa, finishing off with tomato gastrique.


Entree

Pork tenderloin
Lightly Breaded and sauteed accompanied by sour cream and chive smashed potatoes, roasted apple and Brussels slaw and pan jus

 


Shared plate

Crab stuffed mushrooms
Button mushrooms filled with panko, herbs and parmesan cheese then baked and served on a bed of dressed greens

 

Dessert

Bananas Foster

Sliced bananas, butter rum sauce, banana bread crouton and mascarpone ice cream