CHEF FEATURE SPECIALS 04/14 ~ 04/20

APPETIZERS

Chesapeake Boat Loader Chicken
Petite breaded chicken cutlets stuffed with crab imperial, broiled to perfection and finished with old bay cream sauce

Garlic Parmesan Shrimp
Fresh gulf shrimp breaded with parmesan, garlic, and seasoned bread crumbs, flash fried and served with white cocktail sauce, garnished with shredded parmesan

Queso Sticks
Tri-color tortilla breaded aged Vermont cheddar cheese sticks, fried golden brown and served with salsa ranch

SANDWICHES & SUCH

Florida Grouper Sandwich
Fresh Florida grouper panko breaded and fried golden brown, served on a toasted brioche roll topped with cilantro lime mayo, lettuce, and tomato. Old bay fries served to the side

Crab Cake Melt
Our house recipe crab cake grilled on sourdough bread topped with provolone and American cheese, bacon, and grilled tomatoes, served with a side of fresh cut fries

Filet Mignon Torta
Chargrilled filet medallions topped with caramelized onions, roasted peppers, fresh mozzarella cheese, cilantro, and salsa Verde on our fresh sub roll, served with a side of Cajun fries

KNIFE & FORK

Blackened Bleu Ribeye
Hand cut 12oz ribeye dusted with Cajun spices, chargrilled to order and topped with creamy bleu cheese sauce, served with a loaded baked potato and roasted broccoli

Easter Dinner
Grilled honey and brown sugar glazed ham steak topped with pineapple and cranberry chutney, served with Yukon gold mashed potatoes and sautéed chef veggies

Lamb Chops
Garlic and rosemary marinated lamb chops chargrilled to order and topped with mint chimichurri sauce served over spinach and mushroom risotto