Chef’s Dinner Specials

Runs from Friday, April 5th – Saturday, April 20th

Appetizers

Cream of Asparagus

topped with crabmeat and asparagus   (cup) 5.99  (bowl)  6.99

Blackened Scallops Risotto

blackened sea scallops atop wild mushrooms and bleu cheese risotto 13.99

Entrees

Steak & Shrimp Scampi

10oz Flat Iron Chuck Midwest Beef atop mashed potatoes with sautéed shrimp, onions, peppers, and plum tomatoes, finished in a roasted garlic white wine butter sauce 22.99

Seared Rockfish                                             

served with braised collard green beans with smoked bacon and corn cheddar cheese grits, finished with a creole cream sauce 22.99

Smoked Chicken Ravioli                                        

smoked chicken and cheese filled raviolis, sautéed with baby spinach, artichokes, and plum tomatoes finished in a white wine herb butter sauce, topped with asiago cheese 19.99

Dessert

Tiramisu                                                      

sweet mascarpone cheese filling with espresso dipped ladyfingers, topped with coco powder 6.99                                                                                    

Featured Drinks

Springtime Sangria

mixture of white wines and rosé, fresh fruit, Stirrings Peach Liqueur, and apricot brandy, served over ice in a wine glass 7.50

Southern Mule

Bird Dog Peach Whiskey, lemon juice, iced tea, and ginger beer served in a traditional copper mug 8.00

Spiced Pineapple Margarita

Agave Loco Pepper Cured Tequila, pineapple juice, splash of orange juice, and sours served on the rocks with a chili powder and sugar rim 8.50

Grape-Hound

Smirnoff Grape, grapefruit juice, splash of cranberry juice, served on the rocks, garnished with rosemary 7.00