Chef’s Dinner Specials

Runs from Friday, Oct 18th – Saturday, Nov 2nd

Appetizers

Beef Wellington Soup

new york strip, onions, carrots, peas, and mushrooms with   egg noodles in a beef broth, topped with sour cream  (cup) 5.99  (bowl)  6.99

Duck Bruschetta

seared duck breast, roasted butternut squash, cranberries, and candied walnuts with brie cheese, drizzled with honey on a toasted ciabatta baguette 12.99

Entrees

Brie Cheese Filet Mignon

served with mashed potatoes, cinnamon brown sugar roasted acorn squash, finished in a cranberry reduction demi glaze 28.99

Rockfish

almond rice pilaf and butternut squash puree, finished with a light tomato garlic broth 23.99

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

Dessert

Pumpkin Cheesecake                                                  

ginger snap crust, pumpkin cheesecake filling, topped with granola cranberry crumble 6.99                                                                                             

Featured Drinks

Harvest Berry Sangria

mixture of red wines, fresh fruit, Stoli Blueberry Vodka, blackberry brandy, cranberry juice, and cinnamon sticks, served over ice in a wine glass 7.50

Apple Cider Margarita

Jose Cuervo, Berentzen Apple Liqueur, apple cider, simple syrup, and sours, served on the rocks with a cinnamon sugar rim 9.50

Drunkin’ Pumpkin

Baileys Pumpkin Spice, RumChata, and coffee, topped with whipped cream, sprinkled with pumpkin pie seasoning 7.00

PB&J Old Fashioned

Muddled cherries and simple syrup, Skrewball Peanut Butter Whiskey, splash of Razzmatazz and club soda, served on the rocks 8.50