CHEF FEATURE SPECIALS 10/27 ~ 11/2

27
Oct
2017

APPETIZERS

Pub Perogies
Crispy cheddar and potato perogies, pan fried with caramelized onions, Applewood smoked bacon, and clarified butter topped with cheddar jack cheese and scallions |

Cheese Curds
Wisconsin white cheddar cheese curds, beer battered, and flash fried. Served with roasted tomato coulis |

Tequila Jalapeño and Crab Hummus
Fresh chick pea hummus spiked with patron tequila, charred jalapeños, and fresh Maryland crab meat served with chargrilled mini naan bread |

SANDWICHES & SUCH

Kobe Beef Burger
Fresh hand pressed 8oz Kobe beef burger chargrilled to order and topped with merlot caramelized onions, smoked gouda cheese, lettuce, tomato, and dijonnaise served on a grilled brioche roll served with hand cut steak cut fries |

Southern Fried Chicken Sliders
Petite chicken cutlets brined in pickle juice, dredged in Cajun ranch flour, and fried golden brown served on (3) mini pretzel rolls with buffalo mayo and dill pickles. Served with a side of fresh cut fries |

Seafood Salad Rolls
Shrimp, bay scallops, and Maryland crabmeat mixed with old bay, mayo, celery, and roasted peppers served on (2) New England style hotdog rolls with a side of old bay fries |

 

KNIFE & FORK

Signature Blackberry Ribeye
Chargrilled ribeye topped with sautéed portabella mushrooms, caramelized shallots, and blackberry brandy butter served with Yukon mashed potatoes and steamed broccoli |

Honey Chipotle Salmon
Chargrilled Scottish salmon filet basted with honey chipotle glaze served over black bean and roasted corn pilaf and creamed spinach |

Applewood Bacon Wrapped Mahi Mahi
Fresh mahi filet wrapped with Applewood bacon, pan seared, then topped with roasted tomato confit served with rosemary roasted potatoes and sautéed chef veggies |

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