8/25 – 8/30

Starter:

TBM House-made Pimento Cheese Dip served with Corn Chips

Fish:

Pan Fried Panko and Parmesan Crusted Flounder over Roasted Carrots, Red Potatoes, Sautéed Mushrooms, Bacon, and Peas with a Béarnaise Sauce

Pasta:

Penne Pasta tossed with Sautéed Shrimp, Artichoke Hearts, Summer Squash, Grape Tomatoes and Peas in a Brown Butter Lemon Cream Sauce

Sandwich:

Chicken Parmesan –  Fried Chicken Cutlet topped with Bacon Marinara, Swiss, Mozzarella, and Parmesan Cheese with a Jalapeño Relish on a Cuban Roll served with our House-made Pommes Frites

8/18 – 8/23

Salad:

Fritata SaladFritata made with Bacon, Red Onions, and Swiss Cheese served over Mixed Greens and Mushrooms with a Balsamic Glaze and Olive Oil

Fish:

Pan-seared Red Snapper over Broccolini, Farro, Roasted Red Peppers, and Mushrooms with a Beurre Rouge Sauce

Pasta:

Pasta Primavera Penne Pasta with Sundried Tomatoes, Broccolini, Squash, and Mushrooms in a Thyme Cream Sauce

Burger Special:

Grilled 8 oz. Burger with Pimento Cheese, Fried Onions, Bacon and a Sundried Tomato Jam served with our Pommes Frites

Side Special:

Sautéed Broccolini in a Parmesan Panko Crust

Dinner Specials 8/11 – 8/16

Starter:

Brie Dip with Berry Compote served with Tortilla Chips

Fish:

Blackened Trout with Charred Tomato Sauce served on a Bed of Creamy Grits

Pasta:

Penne alla Vodka with Grilled Chicken and topped with Parmesan Cheese

Burger:

Grilled Half Pound Burger with Red Dragon Cheese Sauce, Ale Caramelized Onions, and Bacon served on a Pretzel Bun and served with Pommes Frites

Dinner Specials 8/4 – 8/9

Fish:

Beer Battered Fish and Chips served with our Pommes Frites and House-made Tartar Sauce

Pasta:

Penne Pasta with Artichoke Hearts, Caramelized Onions, Spinach, and Sundried Tomatoes in a Brown Garlic Alfredo Sauce

Sandwich:

Pan-seared Crabcake with House Remoulade, Pickles and Lettuce on a Potato Bun served with Old Bay Seasoned Pommes Frites

Salad:

Rice Noodles, Sliced Mushrooms, Green Onion, Roasted Red Peppers, and Shredded Carrots tossed in a Sesame Soy Ginger Vinaigrette topped with Crispy Onions, Toasted Almonds, and Pork Belly Lardons served Cold