Chef’s Dinner Specials

Runs from Friday, Dec 6th – Saturday, Dec 21st

Appetizers

Southwest Steak Chili

new york strip, black and kidney beans, and corn, topped with tortilla strips and sour cream (cup) 5.99  (bowl)  6.99

Chipotle Barbeque Quail

hickory smoked bacon wrapped quail, on top of wild mushroom ragout 13.99

Entrees

Seared Red Snapper

served with grilled zucchini and squash, sun-dried tomato basil couscous, finished in a roasted garlic cream sauce 23.99

Queso Encrusted Filet                                                 

served with a spanish rice pilaf with black beans and roasted corn medley, finished with a roasted poblano tomato cream sauce 27.99

Shrimp Carbonara Pasta                        

sautéed shrimp with prosciutto, ham and peas with angel hair pasta, finished with a sherry cream sauce, topped with asiago cheese 21.99

Dessert

Christmas Bomb                                                 

chocolate cake filled with a chocolate peppermint moose, topped with a white chocolate candy cane ganache 6.99                                                    

Featured Drinks

Salted Caramel Mochatini

Faber Chocolate Vodka, Faber Cold Brew Vodka, Baileys Salted Caramel and cream, served up drizzled with chocolate and caramel syrup 9.00

Lemon Berry Toddy

Jim Beam Honey, blackberry brandy, and honey, served with a lemon tea bag in hot water 7.00

Rosy Cheeks

Hendricks, St. Germaine Elderflower, cranberry juice, and a splash of tonic, served on the rocks with a rosemary sprig 9.00

Sparkling Cran-Apple Sangria

cranberries & apples, mixture white wines & rosè, and white cranberry juice, topped with champagne, served over ice in a wine glass 7.50