Chef’s Dinner Specials

Runs from Friday, October 5th – Saturday, October 27th

Appetizers

Roasted Butternut Squash Soup

served with roasted butternut, topped with toasted pumpkin seeds and sour cream (cup)  5.99  (bowl)  6.99

Pumpkin Seed Encrusted Scallops

served atop spaghetti squash, finished with an autumn cream sauce 11.99

Entrees

Pork Roulade

pork tenderloin rolled with apple and brie cheese, served atop mashed potatoes and asparagus, finished in an apple cider glaze 20.99

Grilled Swordfish                                               

served with sundried tomato cous cous, and spaghetti squash, finished in a lemon basil cream sauce 22.99

Seafood Ravioli Pasta

sautéed shrimp, scallops, crabmeat, and butternut squash with ricotta cheese filled ravioli, served with an autumn cream sauce, topped with asiago cheese 22.99

Dessert

Apple Dumpling                                          

baked whole apple wrapped with pie dough, drizzled with caramel sauce, and served with vanilla ice cream 6.99        

Featured Drinks

Pumpkin King

Ole Smokey Salty Caramel Whiskey, Baileys Pumpkin Spice, coffee, served tall over ice, topped with whipped cream 7.00

Beetlejuice

Hendricks Gin, vanilla orange simple syrup, orange juice, sierra mist, served on the rocks with a gummy worm 8.50

The Corpse Bride

Stoli Bluberi, Smirnoff Whipped, White Chocolate Godiva, and a splash of cream, served up 9.00

Fizzy Lifting Sangria                                        

mixture of white wines, cinnamon sticks, apple liqueur, apple cider, topped with champagne, served over ice in a wine glass 7.50