Chef’s Dinner Specials

Runs from Friday, Jan 10th – Saturday, Feb 1st

Appetizers

Potato & Leek Soup

topped with fried leeks and potatoes with sour cream (cup) 5.99  (bowl)  6.99

Trio Deviled Eggs

bacon and sour cream, crabmeat and guacamole, and smoked salmon dill 13.99

Entrees

Mediterranean Orange Roughy

sautéed with spinach, tomatoes, artichokes, capers, and feta cheese, served with lemon potatoes and finished in a white wine oregano butter sauce 23.99

Caprese Pork Roulade                                                 

stuffed with sun-dried tomatoes, baby spinach, mozzarella cheese and served atop pesto cous cous, finished with a balsamic reduction 22.99

Veal Osso Bucco                                              

served atop red bliss mashed potatoes and asparagus, finished with a cabernet braising stock 24.99

Dessert

Hot Chocolate Crème Brulee                                                 

swiss miss custard with a caramelized sugar crust, served with toasted marshmallows 6.99                                                                                                       

Featured Drinks

Frost Bite

Peppermint Schnapps, Dark Creme de Cacao, eggnog liqueur, and Baileys, served on the rocks with crushed peppermint 7.00

Sparkling Winter Berry Tini

Faber Raspberry, Stirrings Pomegranate Liqueur, Chambord, splash of berry purée and cranberry juice, topped with champagne, and served up 10.00

Gingerbread Mule

Captain Morgan Gingerbread, RumChata, topped with ginger beer and a sprinkle of cinnamon 8.00

Winter Punch

Stirrings Pomegranate and Ginger Liqueur, Captain White, ginger ale and cranberry juice, garnished with a lime, cranberries, and rosemary 7.50