CHEF FEATURE SPECIALS 5/11 ~ 5/18

APPETIZERS

Shrimp Pot Stickers
Crispy wontons stuffed with shrimp and shredded veggies fried golden brown served with sweet and sour sauce | 1

BBQ Bacon Wrapped Scallops
Fresh jumbo sea scallops wrapped with applewood smoked bacon broiled to perfection, drizzled with Jim Beam BBQ sauce and served over broccoli slaw |

Coconut Chicken Satays
Panko and coconut breaded chicken skewers flash fried and topped with strawberry salsa served with strawberry daiquiri dipping sauce |

SANDWICHES & SUCH

Cranberry Walnut Chicken Salad Pita
Slow roasted chopped chicken breast mixed with dried cranberries, candied walnuts, diced celery, and citrus mayo served on a chargrilled pita topped with provolone cheese, lettuce, and tomato served with fresh cut fries |

Smoked Prime Rib French Dip
House rubbed and smoked prime rib, shaved thin topped with caramelized onions and melted provolone cheese served on a house made sub roll served with garlic herb beef au jus and fresh cut fries |

Blackened Salmon Tacos
Fresh Scottish salmon blackened, served over pineapple salsa and drizzled avocado crème served on (3) warm tortillas with a side of cilantro lime rice |

KNIFE & FORK

Crab Imperial Stuffed Lobster Tail
Maine lobster tail stuffed with Maryland crab imperial, broiled golden brown topped with scampi sauce served over creamy parmesan risotto accompanied by grilled asparagus |

Tequila Lime Scallops
Pan seared U-10 sea scallops topped with tequila lime butter served over black bean and corn risotto and grilled asparagus |

Filet and Shrimp
Chargrilled 6oz bistro filet topped with pesto shrimp and balsamic reduction served over Yukon gold mashed potatoes and sautéed zucchini and roasted peppers |