Chef’s Dinner Specials

Runs from Friday, Feb 22nd – Saturday, Mar 9th

Appetizers

Creamy Chicken Soup

chicken, spinach and artichokes in a creamy mozzarella stew  (cup) 5.99  (bowl)  6.99

Prosciutto Wrapped Shrimp

jumbo gulf shrimp stuffed wrapped in prosciutto, atop sundried tomatoes, artichokes, roasted red peppers, and mozzarella cheese in a marsala butter sauce 12.99

Entrees

Veal Osso Bucco

braised veal shank in a cabernet wine, atop a saffron risotto with asparagus 26.99

Salmon Wellington

salmon filet topped with wild mushroom ragout wrapped with puff pastry and baked to golden brown, atop mashed potatoes, and finished with a tarragon white wine cream sauce 23.99

Apple Wood Smoked Ribeye                                        

16 oz Midwest Aged Ribeye steak served with bacon cheddar stuffed baked potato and beer battered onion rings, finished in a cabernet demi glaze 24.99

Dessert

Salted Caramel Pretzel Tart

layer of chopped pretzels, topped with salted caramel cream cheese filling, drizzled with peanut butter 6.99                                                                      

Featured Drinks

Spring Fever Sangria

mixture of white wine and rose, fresh pineapple, mango pineapple vodka, and apricot brandy, served over ice in a wine glass 7.50

Pink Lemondrop Mule

New Amsterdam Lemon Vodka, simple syrup, strawberry puree, ginger beer, served in a traditional copper mug 8.00

Fuzzy Berry Sour

BirdDog Peach Whiskey, blackberry brandy, splash peach puree and sours, served on the rocks 7.00

Chocolate Orange Martini

Faber orange Vodka, White Chocolate Godiva, Crème de Cacao, splash of cream, served up with chocolate drizzle 8.50