Chef’s Dinner Specials

Runs from Friday, November 30th – Saturday, December 15th

Appetizers

New England Clam Chowder

clams, bacon, potatoes, and vegetables in a creamy stew  (cup)  5.99  (bowl)  6.99

Bacon Wrapped Stuffed Quail

Hickory smoked bacon wrapped quail, stuffed with wild mushrooms, finished in a roasted garlic sauce 12.99

Entrees

Cinnamon Honey Glazed Salmon

served atop sweet potato mash and green beans almondine 21.99

Mozzarella Encrusted Filet Mignon

served atop mashed potatoes with sautéed prosciutto ham, red peppers, sundried tomatoes and artichokes, finished in a marsala butter sauce 28.99

Chicken Pesto Pasta

asiago cheese encrusted chicken breast atop sautéed asparagus with fettuccini noodles, finished in a sundried tomato pesto cream sauce 20.99

Dessert

Christmas Bomb

chocolate peppermint cake stuffed with eggnog mousse, and topped with white chocolate ganache and crushed candy canes 6.99                                                                                                                  

Featured Drinks

Peppermint Cocoa Martini

Faber Vanilla, Peppermint Schnapps, Dark Chocolate Godiva, splash of cream, served up with a crushed candy cane rim 9.00

Pomegranate Rośe Mule

Stirrings Pomegranate, rośe, ginger beer, and a splash of cranberry juice, served in traditional copper mug, garnished with a rosemary sprig & cranberries 8.00

Merry Berry Sangria

mixture of white wines, Stirrings Pomegranate Liqueur, fresh cranberries, cinnamon, and cran-apple juice, served over ice in a wine glass with a cinnamon sugar rim 7.50

Spiced Orange Hot Toddy

Jim Beam Honey, Grand Marnier, orange spice tea bag, and hot water, served with an orange twist. 7.50