Fish:

Pan-seared Steelhead Trout with a Lemon butter Pan Sauce atop Herb Roasted Tri-colored Potatoes and Asparagus

Pasta:

Penne Pasta in a Creamy Sun- dried Tomato Sauce topped with Fresh Parmesan and Sun-dried Tomatoes
Option to add Grilled Chicken or Shrimp

Burger:

Hawaiian Burger-8 Oz Grilled Angus Burger topped with Swiss Cheese, Grilled Pineapple Lettuce, Onions, and a Teriyaki Glaze served with House-cut Pommes Frites

Dinner specials week of 5/13

Fried Brussel Sprouts topped with Cranberries and Goat Cheese and a Balsamic Reduction

Traditional Spaghetti and Meatballs (Mild Italian Sausage and Beef Blend) topped with Fresh Shaved Parmesan

Bangs Island Mussels in a White Wine Pan Sauce served with Toasted French Bread

Shaved Ribeye French Dip with Swiss Cheese, Horseradish Cream Sauce, and an Au Jus for Dipping served with House-cut Pommes Frites

Dinner specials week of May 6.

Closed for dinner on Sunday night after Mother’s Day Brunch Buffet.

Appetizer:

Mexican Street Corn Skillet served with House-fried Flour Tortilla Chips garnished with Tajin Seasoning, Fresh Cotija, and a Lime

Pasta:

Penne Pasta with Grilled Chicken tossed in a Southwestern Chipotle Cream Sauce with Black and Corn garnished with Fresh Cilantro

Fish:

Pan-seared Cobia with Fresh Mango Salsa atop Spanish Rice and Roasted Poblano Cream Sauce

Burger:

8 oz. Grilled Angus Burger topped with Fresh Guacamole, House-made Pico de Gallo, Lettuce, and Cheddar Cheese served with House-cut Pommes Frites

4/29 – 5/4

Seafood:

Pan-seared Black Bass with a Maple Soy Glaze atop a Ginger Rice and Fried Brussel Sprouts with Pickled Onions tossed in Sweet Chili Sauce                     

Pasta:

Tortellini in a Chunky Tomato Sauce with Sautéed Red Bell Peppers and Onions, Mild Italian Sausage and Fresh Shaved Parmesan

Sandwich:

Central Grocery style Muffaletta   Sliced Italian Cured Meats, Provolone, and Olive Salad served Cold or Warm with Zapp’s Voodoo Potato Chips