CHEF FEATURED SPECIALS 10/26 – 11/01

26
Oct
2018

food

APPETIZERS

Crab Fries
1 lb of our hand cut crispy fries dusted with old bay, topped with creamy crab cheese sauce, and garnished with chopped scallions |

Pub Perogies
Cheddar and potato stuffed perogies pan fried with caramelized onions, apple wood smoked bacon, drawn butter, and scallions |

Buffalo Chicken Fried Raviolis
Grilled buffalo chicken and ricotta cheese raviolis, breaded, deep fried, and served with veggie sticks and chipotle ranch for dipping |

SANDWICHES & SUCH

Bistro Roast Beef
Roasted top round of beef sliced thin and topped with melted provolone cheese, roasted red peppers, basil pesto mayo, and fresh spinach served on grilled rosemary focaccia bread served with fresh cut fries |

Siracha BBQ Pulled Salmon
Fresh Scottish salmon slow smoked over hickory wood, tossed in a siracha BBQ sauce, and topped with cucumber slaw. Served on a grilled brioche roll with fresh cut fries on the side |

Brunch Burger
Our 7 oz char grilled steak burger topped with crispy pancetta, cheddar cheese, Tabasco mayo, mixed greens, and tomatoes topped with a fried egg served on grilled rosemary focaccia bread. Served with crispy tater tots to compliment |

KNIFE & FORK

Apple Bourbon Smoked Pork Ribeye
Lightly smoked pork ribeye steak, char grilled and topped with apple and onion caramelized and deglazed with jack Daniels whiskey. Pancetta and tomatoes risotto with roasted brussel sprouts served on the side |

Fisherman’s Catch Fried Seafood Platter
Our Hand battered cod paired with crispy clam strips and breaded shrimp served with fresh cut fries, cocktail sauce, tartar sauce, and slaw |

Black Berry and Balsamic Duck Breast
Pan seared, and oven roasted duck breast served medium rare, finished in a BlackBerry brandy and balsamic sauce, and served with Yukon mashed potatoes and garlic roasted brussels sprouts |

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