6/8 – 6/13

Seafood:

Guajillo Seasoned Redfish served with Mexican Rice, Sautéed Peppers, Onions, and Squash with a Black Bean Peach Salsa

Pasta:

Creamy Pasta Carbonara with Sautéed Shrimp, Summer Asparagus, Carrots, and Smoked Bacon  

Burger:

8 oz. Grilled Angus Burger topped with Sweet and Spicy Candied Bacon, Fried Pickled Jalapenos, Crumbled Feta Cheese, and a Lime Cilantro Aioli served with House-cut Pommes Frites

Desserts:

Crepe Cake – 30 Layers of Crepes filled with Dulce de Leche and Pastry Cream
Peach Crisp – Fresh Georgia Peaches baked with an Oat Crust and served with Vanilla Ice Cream – GF

6/1 – 6/6

Seafood:

Cornmeal Dusted Cod served with  Slow-cooked Cabbage, Black-eyed Peas and Rice Pilaf with a Herbed Buerre Blanc

Pasta:

Pasta with Sautéed Shrimp, Broccolini, Sun-dried Tomatoes and Basil in a Brown Butter Lemon Cream Sauce    

Sandwich:

Meatloaf Patty MeltHouse-made Meatloaf topped with Beer Caramelized Onions, Cheddar Cheese, Pickles, and Backyard BBQ Sauce served with House-cut Pommes Frites

5/25 – 5/29 (Closed for Sunday Dinner)

Seafood:

Pan-Seared Tile Fish atop a Mint and Dill Cous Cous, Summer Squash, and Roasted Peppers with a Tzatziki Sauce

Pasta:

Pasta alla Vodka: Penne Pasta with Grilled Chicken, Mushrooms, and Summer Squash topped with a Fennel Pesto

Burger:

8 oz. Grilled Angus Burger with Fried Chipotle Mac & Cheese, Bacon, Caramelized Onions, and Buffalo Ranch served with House-cut Pommes Frites

5/18 – 5/23 

Seafood:

Pan-seared Trout atop a Medley of Potatoes, Asparagus, Butternut Squash, and Bacon with a Buerre Blanc Sauce

Pasta:

Pasta with Grilled Chicken, Roasted Red Peppers, Corn, and Spinach in a Sage Butternut Cream Sauce and topped with Goat Cheese

Burger:

8 oz. Grilled Angus Burger with Candied Bacon, Arugula, Spicy Garlic Pickles, and Dijonnaise topped with Pub Cheese and served with House-cut Pommes Frites