CHEF FEATURE SPECIALS 01/05 ~ 01/11

05
Jan
2018

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SCRATCH KITCHEN HORS D’OEUVRES

Cuban Egg Rolls
Hand crafted egg rolls stuffed with pulled pork, julienne ham, swiss cheese, kosher pickles, and shredded cabbage served with honey mustard |

Smoked Salmon and Bacon Garlic Bread
Our house made sub roll split and topped with mozzarella cheese, house smoked salmon, Applewood bacon, and tomatoes baked golden brown, garnished with fresh spring mix and balsamic reduction |

Peel and Eat Shrimp
Fresh gulf shrimp steamed with Yuengling lager, lemon, and old bay served with cocktail sauce | ½ lb or 1lb

 

SANDWICHES & SUCH

Turkey Bacon Avocado Monte Cristo
Thinly sliced smoked turkey topped with Applewood smoked bacon, provolone cheese, fresh avocado, and honey mustard on sourdough bread dipped in egg batter and grilled. Served with a side of fresh cut fries |

Blackened Swordfish Tacos
Cajun seasoned grilled swordfish topped with chipotle slaw and Pico de Gallo served on (3) warm flour tortilla with a side of cilantro lime rice |

Korean BBQ Steak Wrap
Chargrilled strip steak basted with Korean BBQ sauce, topped with grilled peppers, onions, crisp romaine lettuce, and cheddar jack cheese wrapped in a warm flour tortilla served with crispy tater tots |

 

KNIFE & FORK

Venison Sheppard’s Pie
Fresh ground New Zealand venison meat simmered with carrots, mushrooms, onions, and fresh peas in a merlot demi-glace topped with Yukon mashed potatoes and scallions |

Creole Grouper
Fresh Florida grouper dredged in corn meal, fried golden brown, and topped with sautéed creole shrimp served over andouille sausage hash |

Rack of Lamb
Chargrilled 8oz rack of lamb brushed with Dijon mustard, finished with bread crumbs, then broiled and served with loaded potato pancakes and steamed broccoli |

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