CHEF FEATURE SPECIALS 03/23 ~ 03/29

APPETIZERS

Pub Pierogies
Crispy cheddar and potato stuffed perogies sautéed with caramelized onions, bacon, and butter topped with cheddar jack cheese and scallions |

Buffalo Calamari
Fresh calamari marinated with banana peppers dredged in seasoned flour and flash fried, tossed in a mild buffalo sauce topped with bleu cheese crumbles served with veggies sticks and ranch |

Sesame Ahi Tuna
Black and white sesame seed encrusted ahi tuna seared rare served over Asian slaw garnished with sriracha, balsamic reduction, and crispy wontons |

SANDWICHES & SUCH

Salmon Burger
Fresh Scottish salmon burger lightly blackened topped with basil pesto mayo, Applewood bacon, lettuce, and tomato served on a toasted brioche roll with a side of fresh cut fries |

Shrimp and Chorizo Tacos
Jamaican jerk seasoned shrimp paired with spicy chorizo sausage topped with pineapple Pico de Gallo and chipotle ranch sauce served on (3) warm flour tortillas with a side of cilantro lime and coconut rice |

Turkey Avocado Wrap
Blackened turkey cutlet topped with romaine lettuce, black bean and corn salsa, cheddar jack cheese, avocado, salsa, and sour cream all wrapped in a chipotle tortilla served with fresh cut fries |

KNIFE & FORK

Louisiana Seafood Boil
One pound of snow crab legs, a ½ dozen of shrimp, and a ½ dozen of clams broiled with andouille sausage, corn on the cob, red skin potatoes, Cajun seasoning, old bay, and white wine |

NY Strip and Shrimp
Chargrilled center cut 12oz NY strip steak topped with grilled shrimp scampi served with Yukon mashed potatoes and chef veggies |

BBQ Mahi Mahi
Mesquite seasoned fresh mahi filet chargrilled and drizzled with Jim Beam BBQ sauce topped with crispy onion straws served over roasted corn and rice pilaf |