CHEF FEATURE SPECIALS 11/25 ~ 12/1

Featuring:

Buffalo Chicken Raviolis
Greek Gyro
Lemon Pepper Scallops

APPETIZERS

Buffalo Chicken Raviolis
Tender raviolis stuffed with ricotta, bleu cheese, and diced buffalo chicken, lightly breaded and flash fried. Served with garlic ranch buffalo dipping sauce and celery and carrot sticks

Pub Pierogies
Crisp perogies tossed with caramelized onions, Applewood bacon, and butter, topped with scallions and cheddar jack cheese

Thai Spring Rolls
Tender veggies steamed in lemon grass and ginger with Thai spices, wrapped in rice paper, served with sweet chili sauce for dipping

SANDWICHES & SUCH

Cheesesteak Reuben
Chopped steak topped with swiss cheese, sauerkraut, and 1000 island dressing served on grilled marble bread with a side of crispy onion rings

Greek Gyro
Grilled lamb topped with lettuce, tomato, onion, and tzatziki sauce served on soft pita bread with a side of garlic parmesan fries

Taco Trio
One steak taco topped with cilantro, onions, and salsa Verde, one shrimp taco topped with Pico de Gallo and ranchero sauce, and one pork taco topped with cheddar jack, salsa, and cilantro. Served with a side of Spanish rice

KNIFE & FORK

Blackened Ribeye
Cajun spiced chargrilled ribeye topped with chimi-churri sauce, served over crab mashed potatoes and sautéed chef veggies

Lemon Pepper Scallops
Lemon pepper seasoned jumbo sea scallops, pan seared and served over rice pilaf with sautéed zucchini and roasted peppers

Seafood Alfredo Pasta
Steamed mussels, clams, and shrimp tossed with diced tomatoes and fresh basil simmered with cream and parmesan served over rotini pasta with a side of garlic bread