CHEF FEATURE SPECIALS 10/05 ~ 10/11

05
Oct
2018

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APPETIZERS

Southern Fried Oysters
Fresh shucked Oysters dredged with Cajun spiced flour, flash fried, and served with creole tartar sauce |

Crab Rangoons
Crispy wontons stuffed with crab and cream cheese, fried golden, and served with sesame cilantro soy sauce for dipping |

Camp Fire Pork Wings
Slow smoked mini pork shanks finished on the char grill and basted with house whiskey BBQ sauce. Served over seasoned waffle cut fries |

SANDWICHES & SUCH

French Dip
Thinly sliced roast beef top round, grilled with caramelized onions, topped with melted provolone cheese, and served on our house made sub roll served with garlic herb au jus and fresh cut fries |

BBQ Skirt Steak
Marinated and char-grilled skirt steak drizzled with citrus chipotle BBQ sauce topped with fresh guacamole, Pico de Gallo, cheddar jack cheese, and shredded lettuce wrapped in a warm chipotle tortilla served with fresh cut fries |

Ahi Tuna Burger
Freshly diced ahi tuna marinated with soy scallions and ginger hand pressed into a 6 oz burger, lightly blackened, and served on a grilled ciabatta roll topped with sriracha wasabi mixed greens and tomato. Fresh cut fries served to the side |

KNIFE & FORK

Smoked Ribeye
12 oz slow smoked ribeye steak finished on the char grill and topped with blue cheese and herb butter. Served with twice baked potatoes and roasted broccoli |

Jamaican Red Snapper
Jerk seasoned, and char-grilled snapper topped with fresh mango salsa served over zucchini noodles and coconut pineapple risotto |

Parmesan Encrusted Tilapia
Shaved parmesan breaded tilapia filet, pan fried golden brown, served over spaghetti tossed with roasted peppers, cremini mushrooms, and creamy pesto sauce drizzled with balsamic reduction |

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