CHEF SPECIALS 2/26 ~ 3/3

Feb 27, 2016

CHEF 2-26

APPETIZERS

Risotto Croquettes
Tender risotto tossed with prosciutto, fontina, mozzarella, and provolone cheese hand rolled, lightly breaded, flash fried, and served with house marinara |

Shrimp & Octopus Tostados
Chilled poached shrimp and octopus tossed with cilantro, pico de gallo, and fresh squeezed lime served on crisp tortillas |

Mako Shark Bites
Fresh marinated Mako shark lightly breaded, flash fried, and served with orange ginger sauce and fresh lemon |

SANDWICHES & SUCH

Crispy Fish Tacos
Crispy Yuengling battered cod tossed in chipotle lime hot sauce, served on warm flour tortillas topped with mango salsa and pickled cabbage with wasabi aoli |

Soft Shell Crab Sandwich
Crispy cornmeal breaded softshell crab topped with lettuce, tomato, and house tartar sauce served on a toasted ciabatta roll with old bay fries |

Roast Beef & Smoked Cheddar Melt
Thinly sliced roast beef lightly grilled topped with melted smoked cheddar cheese horseradish sauce, lettuce, tomato, and red onions served on a toasted pretzel roll with fresh cut fries |

KNIFE & FORK

Black & Bleu Filet Mignon
8oz center cut filet dusted with Cajun spice, char grilled to your liking, and topped with imported bleu cheese sauce served over green onion polenta accompanied by grilled asparagus |

Caribbean Jerk Mahi
Jerk seasoned grilled Mahi filet topped with pineapple and strawberry salsa served over black bean and corn risotto|

Royal Sea Bass
Fresh royal sea bass, pan seared and drizzled with black truffle balsamic reduction served over tender zucchini noodles sautéed in garlic olive oil with roasted peppers and Julianne carrots|