CHEF SPECIALS 12/18 ~ 12/24
- posted in: UNCATEGORIZED
APPETIZERS
Crab Focaccia
Grilled herb focaccia bread topped with premium lump crabmeat, mornay sauce, arugula to garnish with balsamic reduction | 16
Cajun Scallops
Fresh sea scallops blackened and topped with sweet tomato jam served over roasted corn salsa | 14
Pub Pierogies
Crispy cheese and potato pierogies topped with caramelized onions, Applewood bacon, cheddar jack cheese, and scallions | 10
SANDWICHES & SUCH
Mako Shark Tacos
Mako shark served on (3) warm tortillas topped with pico de gallo, chopped cilantro, and salsa verde served with Spanish rice | 14
BBQ Tri-Tip Sandwich
Slow roasted tri-tip steak topped with Jim Beam BBQ sauce and crisp onion straws, served with ciabatta bread accompanied by beer battered onion rings | 12
Southwest Chicken Wrap
Cajun chicken topped with cheddar jack cheese, salsa, sour cream, black bean and corn salsa, and crisp tortilla chips all wrapped in a chipotle tortilla served with Cajun fries | 12
KNIFE & FORK
Seafood Jambalaya
Sautéed sea scallops, simmered with shrimp, crawdads, Andouille sausage, Tasso ham in a mild veggie tomato broth over white rice | 28
Sweet Chili Salmon and Shrimp
Chargrilled Scottish salmon filet topped with sweet chili shrimp served over veggie fried rice | 17
BBQ Rib Eye
12 oz. center cut rib eye dusted with Cajun spice and chargrilled to your liking. Finished with citrus chipotle BBQ sauce topped with sautéed mushrooms and onions accompanied by butter poached broccoli and fresh cut fries | 25