Chef’s Dinner Specials

Runs from Friday, August 31st – Saturday, September 15th

Appetizers

Corn Crab Chowder

jumbo lump crab, sweet corn, bacon, potatoes, and  vegetables in a rich stock (cup)  5.99  (bowl)  6.99

Duck Egg Rolls

braised duck legs with asian stir fry vegetables wrapped in an egg roll wrap, served with a chili sauce 9.99

Entrees

Crab Dip Stuffed Salmon

salmon filet filled with crab dip wrapped in a pinwheel, atop mashed potatoes and asparagus, finished with a tarragon cream sauce 23.99

Lamb Porterhouse                                                 

New Zealand grilled lamb porterhouse served with scalloped potatoes and brussels sprouts, finished with a   roasted garlic rosemary sauce 24.99

Seared Sea Scallops                                         

served with pepper jack corn polenta and sautéed chorizo sausage with baby spinach and sundried tomatoes 24.99

Dessert

Warm Peach Cobbler                                  

baked casserole of peaches topped with a crumble topping finished with vanilla ice cream 6.99