Chef’s Dinner Specials

Runs from Friday, Oct 9th – Saturday, Oct 24th

Appetizers

Roasted Butternut Squash Soup

served with sour cream and toasted pumpkin seeds  (cup) 5.99  (bowl)  6.99

Seared Scallops

served with roasted butter squash puree and topped with cranberry bacon jam 12.99

Entrees

Seafood Ravioli

sautéed jumbo gulf shrimp, scallops, and crabmeat, with butternut squash ricotta cheese filled raviolis, finished in an autumn cream sauce, topped with asiago cheese 22.99

Stuffed Pork Loin                                               

pork tenderloin stuffed with apple cranberry and brie cheese, served on top of mashed potatoes, finished with an apple cider reduction sauce 21.99

Seared Grouper                                              

served with herb roasted potatoes and spaghetti squash with roasted red peppers, finished with a roasted butternut squash cream sauce 23.99

Dessert

Pumpkin Cheesecake                                                

pumpkin cheesecake filling with a ginger snap crust and topped with cranberry pecan granola 6.99                                                                                     

Featured Drinks

Devil’s Punch                                                  

Effen Black Cherry Vodka, Stoli Blueberry Vodka, blue curacao, razzmatazz, black cherry juice, and sours,  served tall over ice with a sugar rim 8.50

Maple Pecan Old Fashion                                              

Makers Mark, Frangelico, maple syrup, splash of ginger ale, with pecan garnish 9.00

Pome-Apple Mule                                        

Crown Apple, Stirrings Pomegranate, and ginger beer, served in a traditional copper mug and garnished with an apple slice 8.50

Apple Pie Sangria

mixture of white wines, Smirnoff Whipped Vodka, Dekuyper Buttershots Schnapps, and apple cider, served over ice in a wine glass 7.50